Veggie & Egg Fried Rice The key is cold dry rice, so cook it a day ahead and chill overnight. Slightly undercooked (the firm setting on a rice cooker) or using a few a tablespoons less water is great. 1-2 TB. sesame oil 4 Cups cold, cooked rice 1/4 Cup chopped red onion (1/2 small onion) 1 small zucchini, chopped 2 eggs, lightly beaten 1/4-1 tsp. ETHIOPIAN-STYLE PEPPER BLEND 2 Cups pea pods or snap peas, cleaned and cut in half if large 3 TB. soy sauce, divided 1 Cup bean sprouts 1 tsp. SESAME SEEDS

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