Ingredients:
3 large eggs
2 green onions, finely chopped
2 teaspoons MAGGI Seasoning Sauce
3 tablespoons canola oil, divided
3 cloves garlic, chopped
1 1/2 cups shelled frozen green soybeans (edamame)
1 medium red bell pepper, seeded and chopped into 1-inch cubes
3 cups cooked rice
3 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
2 teaspoons sesame oil
3 tablespoons toasted pine nuts or other nuts (optional)
MAGGI TASTE OF ASIA Sweet Chili Sauce
Directions:
BEAT eggs, green onions and seasoning sauce in medium bowl. Heat 2 tablespoons canola oil in nonstick wok or skillet over medium-high heat; swirl to coat wok. Add egg mixture; swirl to evenly cover bottom of wok. Cook, without stirring, for 30 to 40 seconds or until eggs are firm and brown on bottom. Turn eggs and brown other side. Cut eggs into small pieces with spatula. Remove from wok.
HEAT remaining 1 tablespoon canola oil in same wok or skillet. Add garlic; stir-fry for about 30 seconds or until fragrant. Stir in soybeans; cook, stirring constantly, for 1 minute. Add red bell pepper; cook, stirring constantly, for 1 minute. Stir in rice and soy sauce; cook, stirring constantly, until rice is heated through. Return egg mixture to wok; mix well. Garnish with sesame oil and nuts. Serve hot with sweet chili sauce.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
5 minutes
Total Time:
25 minutes
Servings: 4
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