Vegetable Fried Rice
Follow the recipe or customize with your choice of veggies.
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
Equipment & Utensils
- Cutting board
- Large frying pan
- Small plate or bowl to hold scrambled eggs
- Knife
- Measuring spoons and cups
- Spatula
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.
Nutrition Facts
Serving Size
1 cup
Per serving
Amount
Calories
280
Total Fat
8g
Sodium
350mg
Total Carbohydrate
45g
Protein
8g
