Fried Rice Pilaf

Ingredients

• 1 cup jasmine rice
• 1/4 cup vegetable oil
• 4 eggs, beaten
• Salt and pepper
• 3 scallions, thinly sliced, white and green parts separated
• 1 large red bell pepper, cut into 1/4-inch cubes
• 1 can (15.5 oz. ) white beans, rinsed
• 1 cup frozen peas and carrots mix, thawed
• 1 tsp. Ground cumin
• 2 tbsp. Soy sauce
• 1/2 cup chopped cilantro

Directions

1. In a small saucepan with a tight-fitting lid, cover the rice with water and stir until the water becomes cloudy; drain and repeat twice. Return the rice to the saucepan, add 1 cup cold water, cover and cook over medium-low heat until the water has been absorbed and the rice is cooked, about 25 minutes. Let sit for 5 minutes, then fluff with a fork.

2. Meanwhile, in a large nonstick skillet, heat 1 tbsp. Oil over medium-high heat. Add the eggs, season with salt and pepper and cook, stirring, until set and just dry, about 1 minute. Transfer to a cutting board and let cool; coarsely chop.

3. In the same skillet, heat 1 tbsp. Oil over medium-high heat. Add the scallion whites and bell pepper and cook until crisp-tender, about 1 minute; season with salt and pepper. Add the beans and peas-carrots mix and cook until heated through; transfer to a large bowl.

4. In the same skillet, heat the remaining 2 tbsp. Oil and the cumin over medium-high heat. Stir in the cooked rice. Spread into a single layer and cook, undisturbed, until the rice forms a crust, about 3 minutes. Break up the rice and sprinkle with the soy sauce. Stir in the scallion greens, cilantro, bean mixture and eggs and cook until heated through.