Name: Vegetable Fried Rice
Total time: 30 min
Cuisine: AsianAsia
Ingredients: 6 tablespoons soy sauce; 2 tablespoons unseasoned rice vinegar; 1 tablespoon hot sauce; 1 tablespoon grated fresh ginger; 4 large eggs; 4 teaspoons vegetable oil; 10 scallions, white parts sliced thin, green parts cut into 1/2-inch pieces; 4 cups bagged coleslaw mix (see note); 1 red bell pepper, seeded and chopped; 2 (8.8-ounce) packages Uncle Ben's Original Long Grain Ready Rice

Why This Recipe Works

Fried rice recipes are a favorite weeknight option, as they come together quickly and are a great way to use up leftover rice. In our Vegetable Fried Rice recipe, we found bagged coleslaw mix to be a great stand-in for shredded cabbage, and it required no preparation. We made sure the pan was smoking hot, and we stirred the rice constantly when cooking. If the pan wasn’t hot enough, the food steamed and stuck.

Before You Begin

You can find coleslaw mix with the bagged lettuces at the supermarket. Four cups of leftover white rice can be substituted for the Uncle Ben’s Ready Rice.

Instructions

Whisk soy sauce, vinegar, hot sauce, and ginger in bowl. In another bowl, beat eggs with 2 tablespoons soy sauce mixture until combined.

Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until just smoking. Add egg mixture to pan and cook, scrambling and breaking into small pieces, until just set, 1 to 2 minutes. Transfer to plate.

Heat remaining oil in empty skillet until just smoking. Cook scallion whites, coleslaw mix, and bell pepper until just beginning to soften, about 1 minute. Add rice and remaining soy sauce mixture and cook until liquid has evaporated and rice is heated through, 2 to 4 minutes. Stir in egg and scallion greens and cook, stirring constantly, until heated through, about 1 minute. Serve.