Fried rice with scrambled eggs, peas and carrots is a classic Asian dish, but this fun and easy recipe uses beans and corn for a Mexican twist! This recipe comes to us from our friends at Davidson’s Safest Choice® Eggs.
Cooking Tip of the Week: Remember that one tablespoon is equal to three teaspoons.So because you need two teaspoons of oil to scramble the eggs and one teaspoon to cook the rest of the ingredients, you need one tablespoon total.
Food for Thought: Have you ever wondered why cooking makes an egg white turn from clear to solid? Raw eggs are a mixture of water and tiny balls of protein molecules. Heat makes the protein balls explode like popcorn and connect to each other, creating a web you can’t see through, while the water evaporates. This happens when the egg white reaches 145° F, although egg yolks don’t become solid unless they reach 150°F.
Family Dinner Conversation Starter: What should you do when you feel angry about something?
Adult: Heat a skillet or wok over medium-high heat. Add two teaspoons of oil. Stir fry the eggs for 30 seconds and remove to a plate.
Adult: Place the additional teaspoon oil in the skillet.
Together: Toss in the brown rice, beans, corn, salsa, cumin and salt. Cook, stirringly continuously, until heated through, about 2 minutes.
Kid: Stir in the eggs and cheese and serve.