Vegetable Fried Rice
Transform leftover rice into delicious Vegetable Fried Rice in just 15 minutes with a few simple ingredients and veggies of choice.
Servings: 6
Ingredients
- 1 tablespoon unsalted butter
- 2 large eggs whisked
- 1 tablespoon peanut, avocado, or canola oil divided
- ¼ cup minced yellow onion
- ½ cup finely diced carrots
- ½ teaspoon minced garlic optional
- 2 cups leftover COLD rice
- 3 green onions finely sliced, plus more for topping
- 1 cup frozen peas
- 2 tablespoons reduced-sodium soy sauce divided
- ½ tablespoon rice wine vinegar
- ½ teaspoon toasted sesame oil optional
Instructions
- Add the butter to a large non-stick or stainless steel skillet and heat over low heat to melt. While the butter is melting, whisk the eggs until fully combined then add them to the skillet. Cook the eggs, stirring often, to form scrambled eggs. Once eggs are just set, after about 1-2 minutes, remove from skillet and place onto a plate. If needed, wipe out the skillet.
- Add ½ tablespoon of oil to the same skillet, increase the heat to medium-high, and let heat for 1 minute. Add the diced onion and carrots, and sauté, stirring frequently, for 2-3 minutes, or until the onion just begins to soften. Add in the garlic and just sauté until fragrant, about 15-30 seconds. Use caution to not burn the garlic.
- Move the vegetables to one side of the skillet. Increase the heat to high and add in the remaining ½ tablespoon of oil. Heat for 30 seconds and then add in the cold rice, sliced green onions, frozen peas, 1 tablespoon of the soy sauce, and rice wine vinegar. Stir to combine everything together, then cook, stirring occasionally, until the rice is beginning to become golden around the edges. About 3 to 5 minutes.
- Turn off heat and add in remaining 1 tablespoon of soy sauce, toasted sesame oil and cooked eggs and mix to combine. Taste to adjust the amount of soy sauce if needed.
- Top with additional sliced green onions. Serve with additional soy sauce and Sriracha on the side.
Video
Notes
Note on Rice: Your rice MUST be cold for the right texture to be achieved. If you have freshly cooked rice, spread it onto a sheet pan, and pop it in the freezer for 15 to 20 minutes to chill it fast.
Dairy-Free: Use your favorite non-dairy butter or additional oil to scramble the eggs.
Gluten-Free: Use certified gluten-free soy sauce or Tamari sauce in place of soy sauce.
Egg-Free: Omit the eggs (and butter used to scramble them).
Vegetables: Feel free to add any vegetables you like. I often add in shredded cabbage, sugar snap peas, and edamame.
Storage: Store leftovers in airtight container in the fridge for up to 3 days. Reheat in a hot skillet for 2-3 minutes until heated through. Note: If the rice that you started this recipe with was older than 24 hours, only store the leftover fried rice for 2 days.
Nutrition
Calories: 339kcal | Carbohydrates: 60g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 229mg | Potassium: 216mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2204IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 4mg
