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Vegetable Fried Rice

Vegetable Fried Rice Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 3 cups cold cooked jasmine rice
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 cup frozen peas and carrots
  • 1/2 cup diced bell pepper
  • 2 large eggs, beaten
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1/2 tsp sugar
  • 1/4 tsp white pepper
  • 2 scallions, sliced

Method
 

  1. Dice bell pepper, mince garlic, and grate ginger. In a small bowl, whisk soy sauce, sesame oil, rice vinegar, sugar, and white pepper.
  2. Heat a wok or large skillet over high heat. Add vegetable oil and swirl. Add rice, spread it even, and cook 2 minutes until golden on the bottom. Flip and cook 1 more minute.
  3. Push rice to the sides, scramble eggs in the center. Add garlic, ginger, peas and carrots, and bell pepper. Stir-fry 2 to 3 minutes until vegetables are tender-crisp.
  4. Pour sauce over rice, toss 30 seconds until coated. Taste, adjust seasoning, top with scallions, and serve hot.

Notes

If your pan isn't nonstick, a little extra oil might be needed when cooking the eggs. A splash of water can help rehydrate the rice if it seems dry.