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Veggie Fried Rice

Yummy vegetable fried rice is a great recipe for any day.  Easy to make, and great for adding leftovers, this is a nice way of getting your kids to eat vegetables.

  • Author: Beatriz Garcia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Lunch
  • Cuisine: Asian
  • Diet: Vegetarian

Ingredients

Scale
  • 4 cups leftover cooked jasmine rice
  • 2 carrots
  • 1/2 cup frozen peas
  • 2 eggs
  • 1 teaspoon sesame oil
  • 2 garlic cloves
  • 2 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 23 green onions

Instructions

1. Cook the Rice In Advance

Cooking a rice cooker or on the stovetop. Both options require 2 cups long grain rice and 4 cups water. 

In the rice cooker, just set it to cook and start the next steps. 

If you’re cooking on the stove, you’ll bring the water to a boil and then add your rice. Simmer for 15-20 mins until the rice is cooked.

2. Prepare the Vegetables and Sauce

Dice your carrots into ¼ inch cubes.Thaw the peas. Thinly slice the green onion and separate the whites from the greens.

Peel and mince your garlic.

In a small bowl, combine your oyster sauce, soy sauce, and sesame oil. Set aside.

3. Cook the Veggies

Once your skillet or wok has heated up on a medium-high heat setting, add your butter, onion whites, and carrots and saute for 2 minutes.

Add your peas and garlic and cook for another minute. 

4. Scramble the Eggs

Crack 2 eggs into a bowl and whisk quickly. Pour them into the skillet along with your veggies and stir constantly until scrambled.

5. Add the Rice

Add your leftover rice to the pan and stir to combine everything. Let the rice sit in the pan, untouched, for 3-4 minutes to get a slightly browned texture on some of the grains.

6. Pour in the Sauce

Add your soy sauce mixture and stir until everything is coated in the sauce. Give it a taste and add more soy sauce or salt to your taste.

Serve garnished with green onions.

Nutrition