Vegetable Fried Rice

Name: Vegetable Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 600 g day-old jasmine rice, cooked and chilled; 2 tbsp vegetable oil, divided; 2 each egg, lightly beaten; 1 each yellow onion, finely chopped; 1 each carrot, diced; 100 g frozen peas, thawed; 4 each scallion, thinly sliced, white and green parts separated; 3 tbsp soy sauce; 1 tsp sesame oil; 2 each garlic, minced; 15 g ginger root, minced; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground

A classic Chinese takeout favorite made at home with crisp vegetables, fluffy rice, and savory soy sauce. Quick, customizable, and perfect for a weeknight dinner.

⏱ 15 min prep · 10 min cook · easy

Servings

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Ingredients

600 g day-old jasmine rice cooked and chilled
30 ml vegetable oil divided
2 egg lightly beaten
1 yellow onion finely chopped
1 carrot diced
100 g frozen peas thawed
4 scallion thinly sliced, white and green parts separated
45 ml soy sauce
5 ml sesame oil
2 garlic minced
15 g ginger root minced
2 ml salt
1.25 ml black pepper freshly ground

Nutritionper serving (4 total: 660 kcal)

Calories	160
Protein	6g
Fat	11g
Carbs	11g
Fiber	3g
Sugar	4g
Sodium	770mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
Stir-frying
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Pour in the beaten eggs and scramble them quickly until just set but still soft, about 30 seconds. Transfer the eggs to a plate and set aside.
⏲ 30s
2
Stir-frying
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the onion, carrot, and the white parts of the scallions. Stir-fry for 2 minutes until the vegetables are slightly tender and fragrant.
⏲ 2 min
3
Stir-frying
Add the garlic and ginger and stir-fry for 30 seconds until aromatic, being careful not to burn them.
⏲ 30s
4
Stir-frying
Add the cold rice, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until the rice is heated through and coated with oil, and some grains begin to toast.
⏲ 3 min
5
Stir-frying
Add the peas, soy sauce, sesame oil, salt, and pepper. Stir-fry for 1 minute until everything is well combined and the rice is evenly colored.
⏲ 1 min
6
Stir-frying
Return the scrambled eggs to the wok and add the green parts of the scallions. Toss everything together for 30 seconds until the eggs are broken into small pieces and the scallions are wilted.
⏲ 30s
7
Serve hot, garnished with additional sliced scallions if desired.