Red Meat Allergy Friendly Ranch Chive Fried Rice
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Learn more →Ingredients
4 servings
- 3 cups cooked white rice, day-old and cold
- 2 tbsp garlic-infused oil, divided
- 2 large eggs
- ½ cup scallion green tops, thinly sliced (green parts only)
- 1 tsp dried dill
- 1 tsp dried chives
- ½ tsp dried parsley
- ½ tsp onion-free seasoned salt
- ¼ tsp ground black pepper
- 1 tbsp tamari
- 1 tsp rice vinegar
For serving
- 2 tbsp fresh chives, chopped (optional)
Instructions
- 1
In a small bowl, stir together the dried dill, dried chives, dried parsley, seasoned salt, and black pepper. Set aside.
- 2
Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon of the garlic-infused oil and swirl to coat. Add the cold rice and press it into an even layer. Cook undisturbed for 2 minutes, then stir and continue cooking, breaking up any clumps, until the grains are separate and lightly toasted, about 3 more minutes. Push the rice to the sides of the pan.
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