Vegetable Fried Rice
Follow the recipe or customize with your choice of veggies.
| Temperature: | Medium, high |
| Serving size: | 1 cup |
| Prep time: | 15 minutes |
| Cook time: | 15 minutes |
| Total time: | 30 minutes |
| Equipment: | Cutting board Large frying pan Small plate or bowl to hold scrambled eggs |
| Utensils: | Knife Measuring spoons and cups Spatula |
Nutrition Facts
Recipe PDFIngredients
2 tablespoons olive or vegetable oil, divided
2 eggs, whisked
1 small white onion, diced
2 cups frozen peas and carrots
1 tablespoon garlic powder (optional)
4 cups cooked and chilled brown rice
3 green onions, thinly sliced (optional)
3-4 tablespoons low sodium soy sauce
1 8 ounce can sliced water chestnuts or 1 14.5 ounce can baby corn, drained and rinsed
Instructions
1. Before you begin wash your hands, surfaces, utensils, vegetables and tops of cans.
2. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add eggs, and cook until scrambled, stirring occasionally. Remove eggs, and transfer to a separate plate.
3. Add the remaining tablespoon of oil to the pan. Add onion, carrots, peas, and garlic powder (if using). Cook for 5 minutes, stirring occasionally or until the carrots have softened.
4. Increase heat to high, add the rice, green onions, and soy sauce and stir until combined. Continue stirring for an additional 3 minutes. Add eggs and water chestnuts or baby corn and stir to combine. Remove from heat.
Ingredients
What goes in Vegetable Fried Rice?
