Veggie Fried Rice

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INGREDIENTS

2 eggs, whisked 
3 tablespoons olive oil
1 small onion, chopped 
2 medium carrots, chopped 
1 tablespoon fresh ginger, finely chopped
2 cloves garlic, finely chopped
¾ cup frozen peas
2 cups cooked white or brown rice 
1 tablespoon reduced-sodium soy sauce
1 teaspoon toasted sesame oil
2 tablespoons chopped cilantro
3 scallions, chopped (optional)
Salt to taste

DIRECTIONS

  1. First, scramble the eggs by heating a large frying pan over medium heat. Add 1 tablespoon of olive oil and pour in the whisked eggs. Cook, stirring often, until fluffy, about 2-3 minutes. Transfer the eggs to a small bowl or plate and set aside.

  2. Return the frying pan to medium-high heat and add remaining 2 tablespoons of olive oil. Add the onion and carrots and cook, stirring often, until the vegetables are soft, about 3 to 5 minutes.

  3. Add the ginger, garlic and salt to taste, and cook until fragrant, about 30 seconds. Add the frozen peas and rice, and stir to combine. Cook until the peas defrost and the rice starts to turn golden brown on the edges, about 5 to 7 minutes.

  4. Add the scrambled eggs and stir to combine. Stir in the soy sauce, sesame oil and cilantro. Serve and enjoy!

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quick tips

  • Leftover rice works best in this recipe. Rice cooked the same day won’t get as crispy as day-old rice.

  • Mix in your favorite veggies! Chopped broccoli, spinach, asparagus and cabbage all taste great in fried rice.

  • Try using edamame instead of eggs for a cholesterol-free protein addition.