Vegetable fried rice with eggs
Cold rice stir-fried with eggs, peas, carrots and green onions in a savory soy and sesame sauce.
Serves 4 · 20 min · about 450 cal · 17 g protein · 54 g carbs · 19 g fat per serving
Ingredients
- 4 cups cooked, cold long-grain rice (from about 1 1/3 cups uncooked)
- 6 eggs
- 2 cups frozen peas and carrots
- 1 bunch green onions, sliced, white and green parts apart
- 3 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp vegetable oil
Steps
- Beat the eggs. Heat 1 tbsp of the vegetable oil in a large skillet or wok over medium-high heat, scramble the eggs until just set, and move them to a plate.
- Add the rest of the vegetable oil, the white parts of the green onions, the garlic, and the peas and carrots. Stir-fry 3 minutes.
- Add the rice, breaking up any clumps, and stir-fry 4–5 minutes until hot and starting to crisp.
- Stir in the soy sauce, sesame oil and eggs. Top with the green parts of the green onions.
Cold rice fries best. Cook it the night before, or spread fresh rice on a tray and chill it for 30 minutes.