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Vegetable Fried Rice

Follow the recipe or customize with your choice of veggies.

Servings

30 minutes

Total Time

$0.76

Cost per serving *

Temperature:	Medium heat, High heat
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

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

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Ingredients

2 tablespoons olive oil OR vegetable oil, divided

2 eggs, whisked

1 small white onion, diced

2 cups frozen peas and carrots

3 cloves garlic, minced OR 1 tablespoon garlic powder

4 cups brown rice, cooked and cooled

3 green onions, thinly sliced (optional)

3 1/2 tablespoons lite soy sauce

1 8 ounce can sliced water chestnuts, drained OR 1 14.5 ounce can baby corn, drained and rinsed

Instructions

Before you begin, wash your hands, surfaces, utensils, tops of cans, and produce.
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.
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.
Increase heat to high. Add 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. Stir to combine, then remove from heat.

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Ingredients