Vegetable Fried Rice
User Reviews
5
Vegetable Fried Rice
Description
This Vegetable Fried Rice begins with prepping minced garlic, grated ginger, diced carrot, bell pepper, sliced green onions, and frozen peas. Eggs are lightly scrambled in oil first, then the vegetables are cooked briefly in the same skillet until just tender but still retaining their texture. Cooked and cooled rice is added last, combined with soy sauce and toasted sesame oil to season and provide a classic fried rice profile.
The cooking method involves stir-frying over medium to medium-high heat to cook ingredients evenly without steaming or over-softening them. Green onions are separated into white and green parts to be added at different times, ensuring balanced flavor and color. The eggs add a creamy texture contrast to the vegetables and rice.
This versatile dish can be served as a vegetarian entree or a side accompanying meats or other mains. Its seasoning and method encourage a well-balanced texture with some chewiness from the rice and fresh bite from the vegetables, while maintaining aromatic highlights from sesame oil and ginger.
Ingredients
- 2 cloves garlic $0.16, minced
- 1 tsp ginger $0.10, grated fresh
- 1 carrot $0.16, diced
- 1 red bell pepper $1.50, diced
- 4 green onion $0.40, sliced
- 2 large egg $0.46
- 1 cup peas $0.50, frozen
- 3 Tbsp cooking oil $0.12, divided
- 3 cups rice $0.62, cooked and cooled
- 3 Tbsp soy sauce $0.18
- 1 Tbsp sesame oil $0.30, toasted
Instructions
- Prepare the vegetables before hand so they're ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.
- Lightly whisk the eggs in a small bowl. Heat a large skillet over medium. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate.
- There should be a good amount of oil left in the skillet. Turn the heat up to medium-high. Add the diced carrots and stir and cook for about two minutes. Next add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.
- Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the garlic, ginger, and cooked and cooled rice to the skillet. Stir and cook for about 2 minutes, or until the rice is heated through.
- Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
- Add the eggs and vegetables back to the skillet with the rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4about 1.25 cups each
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 371kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Sodium | 807mg | 34% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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