Vegetable Fried Rice
This vegetable fried rice is one of my absolute favorite go-to recipes. It's the perfect thing to make for an easy weeknight dinner using up any leftover rice in your fridge.
Ingredients
- 2 tablespoons neutral flavored oil (such as avocado oil or vegetable oil)
- 2 eggs (optional - omit if vegan)
- 1 yellow onion diced
- 2 carrots diced
- 2 cloves garlic minced
- 1 cup peas (fresh or frozen)
- ¼ teaspoon salt (or less - this is optional)
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- 3 cups leftover rice
- 2 ½ tablespoons reduced-sodium soy sauce
- ½ tablespoon sesame oil
Instructions
- Crack the eggs into a small bowl and whisk together.
- Heat ½ tablespoon of neutral flavored oil in a pan over medium heat. Add the eggs and stir them around as they cook using your cooking utensil to break the eggs into pieces.
- Remove the scrambled eggs from the pan and set aside.
- Add the remaining 1 tablespoon of neutral oil to the pan over medium heat. Add the onions and carrots. Sauté for 5-8 minutes until they begin to soften.
- Add the peas, minced garlic, salt, red pepper flakes and black pepper. Sauté for 3 minutes until the peas warm up and the garlic is fragrant.
- Add the rice and start to break it up with your cooking utensil. Add the scrambled eggs back in and stir well.
- Add the soy sauce and sesame oil. Mix well in the pan so all of the rice is coated. Cook for another 5 minutes over medium-low. Turn off the heat and enjoy!
Notes
- Make sure to use cold, leftover rice for this recipe.
- To make crispy fried rice let the rice cook longer so it gets browned and crispy. This adds a nice texture to the dish!
- Add in any vegetable of your choosing. I’ve made this rice with edamame, cabbage, peppers, green onions, mushrooms, zucchini, corn and more!
- To make this gluten-free use tamari or coconut aminos instead of soy sauce.
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