Pho Fried Rice
Ingredients1 3⁄4 cups pc pho broth
1 cup long-grain white rice, rinsed
2 tablespoons vegetable oil
1 carrot, finely chopped
1⁄2 onion, finely chopped
2 garlic cloves, minced
1⁄2 cup frozen pc baby peas
1 large egg, lightly beaten
2 green onions, thinly sliced
2 tablespoons pc naturally brewed soy sauce
Directions1. Bring broth and rice to a boil in large saucepan. Reduce heat to low; cover and simmer until broth is absorbed, about 20 minutes. Remove from heat; let stand 10 minutes. Fluff with fork. Spread evenly on large baking sheet; cover loosely with plastic wrap. Refrigerate until rice is chilled and dry to the touch, about 1½ hours.
2. Heat oil in large nonstick skillet or wok over medium heat. Add carrot, onion and garlic; cook, stirring often, until softened, 2 to 3 minutes. Increase heat to medium-high. Add frozen peas and rice; cook, stirring often, until heated through, 3 to 4 minutes.
3. Push rice mixture to edge of skillet to make well in centre. Add egg to well; cook, without stirring, 1 minute. Break up egg into small pieces with spoon; stir into rice mixture and cook, stirring often, 2 to 3 minutes.
4. Stir in green onions and soy sauce.
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