Vegetable Fried Rice
A quick and flavorful vegetable fried rice that’s perfect for busy nights and using up leftovers while satisfying the whole family.
Servings: 4 -6 People
Ingredients
- Olive oil
- 2 Eggs large, whisked
- 1 cup Mushrooms chopped
- 1 Yellow onion medium, chopped
- 3 cloves Garlic minced
- 2 Carrots diced
- ⅔ cup Peas frozen
- Kosher Salt
- Black Pepper
- 4 cups White Rice cooked and chilled
- 3 Green Onions sliced
- ¼ cup Soy Sauce low-sodium
- 1 tablespoon Oyster Sauce optional, add a bit more soy sauce if not using
- ½ teaspoons Toasted Sesame Oil
Instructions
- Heat 2 teaspoons of oil in a large cast iron pan over medium-high heat.
- When warm, add the whisked eggs and cook until scrambled, stirring occasionally. Remove egg, and transfer to a small bowl for later use.
- Add chopped mushrooms to the dry pan and cook, untouched, for 1-2 minutes to begin to release the water from the mushrooms. Once they appear dry, add an additional 1 tablespoon butter to the pan.
- Add the onion, garlic, carrots, and peas and season with a generous pinch of salt and pepper. Cook, stirring, for 4-6 minutes until cooked.
- Increase heat to high, add in 1 tablespoon more of olive oil then add the rice, 2 of the sliced green onions, soy sauce and oyster sauce (if using), and stir until combined.
- Cook, untouched for 1-2 minutes to get the rice crisp on the bottom before stirring and cooking for another 3-4 minutes.
- Stir the cooked eggs and sesame oil in and cook for another 30 seconds.
- Taste, add more soy sauce if needed, and serve with the remaining sliced green onion on top.
- Enjoy
Nutrition
Calories: 777kcal | Carbohydrates: 161g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1000mg | Potassium: 583mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5489IU | Vitamin C: 16mg | Calcium: 102mg | Iron: 3mg
