Quick Vegetable Fried Rice
A fast and flavorful stir-fry featuring cold jasmine rice, crisp vegetables, and a savory soy seasoning.
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Ingredients
- 3 cups Cooked jasmine rice (chilled)
- 2 tablespoons Vegetable oil
- 2 large Eggs, lightly beaten
- 1/2 cup Carrots, finely diced
- 1/2 cup Frozen peas
- 3 cloves Garlic, minced
- 3 stalks Green onions, sliced
- 3 tablespoons Soy sauce
- 1 teaspoon Toasted sesame oil
- 1/4 teaspoon Black pepper
Instructions
- 1
Heat one tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat.
- 2
Add the beaten eggs and scramble quickly until just set, then remove from the pan and set aside.
- 3
Add the remaining tablespoon of oil to the same pan and sauté the carrots and peas for 3-4 minutes until tender.
- 4
Stir in the minced garlic and white parts of the green onions, cooking for 30 seconds until fragrant.
- 5
Increase heat to high and add the chilled rice to the pan, breaking up any large clumps with a spatula.
- 6
Pour the soy sauce and sesame oil over the rice, stirring constantly for 2-3 minutes until the rice is heated through and slightly toasted.
- 7
Fold the cooked eggs and the green parts of the onions back into the rice mixture.
- 8
Season with black pepper and serve immediately while hot.
Nutrition per Serving
285
Calories
8g
Protein
42g
Carbs
10g
Fat
3g
Fiber
2g
Sugar
680mg
Sodium
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