Vegetable Fried Rice
Cooked rice stir-fried with eggs, soy sauce, and mixed vegetables. Rice is tossed in a hot wok or skillet until heated through and coated with aromatics and seasonings.
Ingredients
Method
Ensure rice is cooled or chilled; break up any clumps with your fingers or a fork.
Mince garlic and ginger; dice carrot into small pieces; measure peas; slice green onions, keeping white and green parts separate.
Heat 1 tbsp oil in a wok or large skillet over high heat until shimmering.
Pour in beaten eggs and scramble until just set, 1–2 minutes; transfer to a plate.
Add remaining 1 tbsp oil to the wok; add garlic, ginger, and white parts of green onion; cook until fragrant, about 30 seconds.
Add carrot and peas; stir-fry for 2–3 minutes until heated through and carrot is tender-crisp.
Add cooled rice in batches, breaking up clumps as you stir; cook for 3–4 minutes, stirring constantly, until rice is heated through and separated.
Pour soy sauce over rice and stir to coat evenly; add cooked eggs back in and fold gently to combine.
Transfer to a serving dish; top with green parts of green onion and sesame seeds; serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →