Rice, vegetables, and eggs come together in a skillet dinner.
27 minutes, using already cooked rice · Serves 4
Vegetable fried rice
27 minutes, using already cooked rice · Serves 4
Base recipe: 4 servings.
Ingredient quantities adjust below. Cooking times and pan sizes do not change automatically. Quantities mentioned in the directions refer to the original recipe. For baking, keep the original pan size and make extra batches. For part of an egg, beat it first and measure the portion needed.
Ingredients
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 carrot, diced
- 1 red bell pepper, diced
- 4 green onions, sliced, whites and greens separated
- 2 eggs, beaten
- 1 cup frozen peas
- 3 tablespoons cooking oil, divided
- 3 cups cooked, refrigerated rice
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
How to make it
- In a large skillet over medium heat, scramble eggs in 2 tablespoons oil until set. Transfer to a plate.
- Increase heat to medium-high. Cook carrot for 2 minutes, then pepper and onion whites for 1 minute. Add peas; heat through and transfer vegetables to the plate.
- Add remaining oil, garlic, ginger, and rice. Stir-fry until thoroughly hot, about 2 minutes. Add soy sauce and sesame oil; return eggs and vegetables and heat through. Finish with onion greens.
Make it your own
Have every ingredient ready before you heat the pan.
Method summarized by Bambino from the credited source. Not kitchen-tested by Bambino.
Source: Budget Bytes
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Check the rice first
This recipe uses already cooked rice. Make sure the Sitter knows which rice to use and has all ingredients ready before starting.