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In the RotationEasy

Veggie Fried Rice

A quick, flexible fried rice loaded with vegetables. Perfect for using up leftover rice and odds and ends.

25 min total 3 servings
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Ingredients

  • cooked rice3 cups cooked rice (day-old)
  • eggs2 eggs
  • carrot1 carrot (diced)
  • frozen peas1/2 cup frozen peas
  • scallion3 scallion (sliced)
  • garlic2 cloves garlic (minced)
  • soy sauce3 tbsp soy sauce
  • sesame oil1 tsp sesame oil
  • vegetable oil2 tbsp vegetable oil

Steps

  1. 1

    Heat vegetable oil in a wok or large skillet over high heat.

    high
  2. 2

    Scramble the eggs in the pan for 1-2 minutes, then set aside.

    high1-2 minutes
  3. 3

    Add the carrot and cook for 2 minutes.

    high2 minutes
  4. 4

    Add the garlic and cook for 30 seconds until fragrant.

    high30 seconds
  5. 5

    Add the rice and stir-fry for 3-4 minutes, breaking up clumps.

    high3-4 minutes
  6. 6

    Add the peas, soy sauce, and sesame oil. Stir to combine.

    high2 minutes
  7. 7

    Fold in the scrambled eggs and scallions, then serve.