Tomato Pesto Fried Rice
Level up your fried rice by adding tomato pesto – so delish!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Ingredients
- Cooking oil
- 2 eggs beaten
- 3 cloves garlic chopped
- ¼ cup green beans cut into 1 inch long
- ½ cup corn kernel drained
- 2 cup cooked rice cold and day old
- 2-3 tbsp tomato pesto
- Spring onions sliced
- Salt to taste
Instructions
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In a pan over medium heat, add cooking oil.
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When cooking oil is hot enough, add beaten eggs and cook according to your preference. Remove and transfer to a plate.
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In the same pan, add oil. When oil is hot enough, add garlic and cook for about a minute. Add green beans and cook until tender. Add rice – break down the rice by using the back of the wooden spoon. Let it cook for about 2 minutes or until heated.
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Add tomato pesto and mix until pesto is well distributed. You can add more or less.
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Next, add the corn, cooked eggs, and salt. Just mix for about one minute.
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Mix the spring onions.
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Do a taste test and adjust accordingly.
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Turn off the heat and serve.
Recipe Notes
NOTES:
- The cup I used to measure the rice is the standard measuring cup (1 cup = 250 ml), not the rice cooker cup. Although, you can add as much as you want – just adjust the seasoning.
- You can use any mixed veggies you prefer – broccoli, carrots, whatever you love.
- Also, ground meat would be nice to add, too.
- Add any liquid ingredients you love that you think would be perfect with fried rice. Soy sauce? Oyster sauce? But don’t overdo it.