Vegetable Fried Rice

Name: Vegetable Fried Rice
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 600 g Cooked Rice; 2 piece Egg; 100 g Peas; 1 piece Carrots; 3 piece Spring Onions; 2 clove Garlic; 3 tablespoon Soy Sauce; 1 tablespoon Sesame Oil; 2 tablespoon Vegetable Oil

by Rafaela Santos

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Quick wok-fried rice with mixed vegetables, egg, soy and a hint of sesame – a great way to use leftover rice.

Time:20 mins

Serves:

4 servings

Level:medium

(0 reviews)

✓ Gluten-Free✓ Weight Loss Friendly (<450 kcal)✓ Vegetarian✓ Dairy-Free⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ High Carbs (Not Keto)⚠ Contains Dairy/Eggs (Non-Vegan)

Ingredients

Cooked Rice600 gmissing

Egg2 piecemissing

Sesame Oil1 tablespoonmissing

Vegetable Oil2 tablespoonmissing

Soy Sauce3 tablespoonmissing

Peas100 gmissing

Carrots1 piecemissing

Spring Onions3 piecemissing

Garlic2 clovemissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

Beat the eggs. Heat a little oil in a wok and scramble the eggs until just set, then remove.

Add the remaining oil and stir-fry the diced carrot for 2 minutes, then add the garlic and peas.

Turn up the heat, add the cold cooked rice and stir-fry, breaking up any clumps, for 3-4 minutes until piping hot.

Return the egg to the wok and add the soy sauce and sesame oil, tossing to combine.

Stir through the sliced spring onions and serve immediately.

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