Pregnancy Friendly Classic Black Bean Fried Rice
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Learn more →Ingredients
4 servings
- 3 cups cooked long-grain white rice, day-old and cold
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- 3 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ tsp salt
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 1 can (15 oz) black beans, drained and rinsed
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- 3 scallions, thinly sliced, white and green parts separated
- 1 tsp fresh ginger, minced
- 1–2 tsp sriracha (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- 2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the neutral oil and swirl to coat. Crack in the eggs, season with the salt, and scramble them, stirring constantly, until just set and no longer wet, about 1 minute. Transfer the eggs to a plate and set aside.
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