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Festive Colorful Rice

Festive Colorful Rice
Makes:
4
Prep Time:
20
minutes
Total Time:
25
minutes
Vegetarian
based on
1 reviews
Festive Colorful Rice is full of great flavors and colors. Green soybeans (edamame), red bell peppers, garlic, eggs and a wonderful combination of sesame oil and soy sauce make this dish a hit! Toasted nuts for a garnish adds a final flair.

Recipe compliments of cookbook author Ying Chang Compestine.

In this recipe:


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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.


Reviews:

Review This Recipe
  •  Star(s)

    Healthy alternative to chinese food

    Santa Torres from California

    Like eating chinese food without all the grease, I added a little chicken and turned it in to main dish.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 410
  • Calories from Fat: 170
  • Total Fat: 19g (30% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 160mg (53% of DV)
  • Sodium: 1230mg (51% of DV)
  • Carbohydrates: 44g (15% of DV)
  • Dietary Fiber: 4g (17% of DV)
  • Sugars: 3g
  • Protein: 14g
  • Vitamin A: 30% of DV
  • Vitamin C: 100% of DV
  • Calcium: 8% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Festive Colorful Rice

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.

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