Vegetable Fried Rice with Peas, Carrots, and Egg
A quick, better-than-takeout fried rice made with day-old rice, scrambled egg, sweet peas and carrots, and plenty of green onion, seasoned simply with soy sauce and a touch of toasted sesame oil. It's a great way to use leftover rice and comes together in about twenty minutes.
20 mins
4 servings
Ingredients
- 1 cup Frozen Peas And Carrots
- 2 cloves of Garlic
- 4 Scallions
- 4 cups Steamed White Rice Or Rice Of Choice
- 3 Eggs
- 3 tablespoons Soy Sauce
- ¼ teaspoon Black Pepper
- 1 teaspoon Sesame Oil
- 3 tablespoons Vegetable Oil
Directions
- Heat about a third of the vegetable oil in a wok or large nonstick pan over medium-high heat. Pour in the eggs and stir gently until just set, then move them to a plate and break them into small pieces.
- Add the rest of the oil to the pan. Cook the frozen peas and carrots and the green onion whites for 2 to 3 minutes, until heated through. Add the garlic and cook for 30 seconds.
- Add the cold rice, breaking up any clumps with a spatula. Spread it out and let it sit for about a minute to toast, then stir and repeat a few times, about 4 minutes total.
- Drizzle the soy sauce and sesame oil around the edges of the pan, add the pepper, and toss until the rice is evenly colored.
- Fold in the scrambled egg and green onion greens, taste for seasoning, and serve hot.
