Description
This easy vegetable fried rice is a quick and delicious way to use up leftover rice and veggies. It’s customizable, packed with flavor, and ready in under 30 minutes.
Ingredients
- 2 tablespoons (30ml) vegetable oil, divided
- 2 large eggs, beaten
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and cut into small dice
- 1/2 cup frozen peas
- 2 medium cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 4 cups cold cooked rice, preferably day-old
- 2 tablespoons (30ml) soy sauce
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced
Instructions
- Heat 1/2 tablespoon oil in a wok or large nonstick skillet over medium-high heat until shimmering.
- Add the beaten eggs and scramble until just set. Transfer to a plate and set aside.
- Return the wok to heat and add remaining 1 1/2 tablespoons oil.
- Add onion and carrot; cook, stirring frequently, until softened, about 5 minutes.
- Add peas, garlic, and ginger, and cook for 1 minute longer.
- Add rice and cook, pressing down and tossing occasionally, until heated through and starting to crisp slightly, about 5 minutes.
- Add soy sauce and sesame oil, stirring to combine evenly.
- Return scrambled eggs to the pan and mix in.
- Remove from heat and stir in sliced scallions. Serve immediately.
Notes
- Use cold, day-old rice for best texture and to avoid mushiness.
- Customize with any vegetables you have on hand such as bell peppers, corn, or zucchini.
- Add tofu or a protein of choice to make it a complete meal.
- Adjust soy sauce to taste for more or less saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg
