Vegetable Fried Rice
Day-old rice stir-fried hot with eggs, peas, carrots, corn and scallions in soy and sesame. A fast way to use up leftovers.
- Servings
- 4
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
Ingredients
Equipment
- Wok or large skillet
Instructions
Heat 1 tbsp oil in the wok over medium heat. Scramble the eggs until just set, 1 minute, then move them to a plate.
Turn the heat to high, add the rest of the oil and the scallion whites and garlic and stir for 30 seconds.
Add the rice, breaking up any clumps, and spread it out. Let it sizzle without stirring for 1 minute, then toss and repeat until hot and some grains are crisp, 4–5 minutes.
Add the peas and carrots and corn and stir-fry until hot, 2–3 minutes.
Drizzle the soy sauce around the pan, return the eggs, and toss until evenly colored. Finish with sesame oil, white pepper and the scallion greens.
Notes
- Freshly cooked rice turns mushy. If that’s all you have, spread it on a tray and chill it uncovered for an hour first.
- Use tamari and skip the eggs to make it vegan and gluten-free.
My notes
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Nutrition estimate
- Calories
- 425
- Protein
- 12 g
- Carbs
- 55 g
- Fat
- 17 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
