Simple Veggie Fried Rice
Simple Veggie Fried Rice
Ingredients
For the Fried Rice
- 3 cups cooked white rice, day-old, chilled
- 2 large eggs, beaten
- 2 tablespoons vegetable oil
- 1/2 yellow onion, diced
- 1 cup carrots, finely diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 cloves garlic, minced
- 2 green onions, thinly sliced, for garnish
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon granulated sugar
Instructions
- 1
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and granulated sugar for the sauce. Set aside.
⏱️ 2 min
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until cooked through. Remove the eggs from the wok and set aside, breaking them into small pieces.
⏱️ 3 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced yellow onion and finely diced carrots. Stir-fry for 3-4 minutes, until the vegetables begin to soften.
⏱️ 4 min
- 4
Add the frozen peas, frozen corn, and minced garlic to the wok. Continue to stir-fry for another 2-3 minutes, until fragrant and the frozen vegetables are heated through.
⏱️ 3 min
- 5
Add the day-old, chilled cooked white rice to the wok. Use a spatula to break up any clumps and mix well with the vegetables. Stir-fry for 3-5 minutes, allowing the rice to heat up and get slightly crispy.
⏱️ 5 min
- 6
Pour the prepared sauce mixture over the rice and vegetables. Stir vigorously to ensure all ingredients are evenly coated. Cook for another 1-2 minutes.
⏱️ 2 min
- 7
Return the scrambled eggs to the wok and toss to combine with the fried rice. Remove from heat.
⏱️ 1 min
- 8
Garnish with thinly sliced green onions before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Veggie Fried Rice
Ingredients
For the Fried Rice
- 3 cups cooked white rice, day-old, chilled
- 2 large eggs, beaten
- 2 tablespoons vegetable oil
- 1/2 yellow onion, diced
- 1 cup carrots, finely diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 cloves garlic, minced
- 2 green onions, thinly sliced, for garnish
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon granulated sugar
Instructions
- 1
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and granulated sugar for the sauce. Set aside.
⏱️ 2 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until cooked through. Remove the eggs from the wok and set aside, breaking them into small pieces.
⏱️ 3 min - 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced yellow onion and finely diced carrots. Stir-fry for 3-4 minutes, until the vegetables begin to soften.
⏱️ 4 min - 4
Add the frozen peas, frozen corn, and minced garlic to the wok. Continue to stir-fry for another 2-3 minutes, until fragrant and the frozen vegetables are heated through.
⏱️ 3 min - 5
Add the day-old, chilled cooked white rice to the wok. Use a spatula to break up any clumps and mix well with the vegetables. Stir-fry for 3-5 minutes, allowing the rice to heat up and get slightly crispy.
⏱️ 5 min - 6
Pour the prepared sauce mixture over the rice and vegetables. Stir vigorously to ensure all ingredients are evenly coated. Cook for another 1-2 minutes.
⏱️ 2 min - 7
Return the scrambled eggs to the wok and toss to combine with the fried rice. Remove from heat.
⏱️ 1 min - 8
Garnish with thinly sliced green onions before serving hot.
⏱️ 1 min