Serves 4
Prep time: 15 minutes
Cook time: 25 minutes
As both a husband and father, I am often in the role of trying to mediate conflict in my home. I’ve learned to set clear boundaries and not get drawn into complaints of tension between my wife and daughter. When it comes to meal planning, I will ask for input and suggestions. But ultimately, I will cook what is readily available and simple to make and ignore unreasonable requests. But one particular night, my wife wanted Chinese food, and my daughter wanted Mexican? So I came up with this compromise of Fajita Fried Rice.
“I wish not merely to be called Christian, but also to be Christian.” – St. Ignatius of Antioch
Ingredients
- 1 cup long-grain white rice
- 1/2 teaspoon salt
- 1 Tablespoon butter
- 4 large eggs
- 2 Tablespoons olive oil
- 1 cup yellow onion, diced
- 1 cup green bell pepper, diced
- 1 cup yellow or red bell pepper, diced
- 2 teaspoons minced garlic
- 1 Tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh cilantro, diced
Instructions
- Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice, salt, and butter, and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all of the liquid (about 15 minutes).
- Remove from heat and remain covered another 8 minutes while you prepare the rest of the dish.
- Crack the eggs into a small bowl, beat them together, and set aside.
- Heat the olive oil in a large wok or cast-iron skillet over medium heat. Add the onion, peppers, and garlic to the pan and sauté for 4 minutes, stirring often.
- Mix in the lime juice, cumin, oregano, paprika, coriander, salt, and black pepper and cook for 1 minute.
- Add the cooked rice and fry for 1 minute, stirring constantly.
- Add the scrambled eggs, stir to mix well, and fry for 1 more minute. Serve immediately.
