Chinese Vegetable Fried Rice
This restaurant style Chinese Vegetable Fried Rice is ready in minutes and is loaded with vegetables and eggs. It’s easily customizable and makes a great meal or side dish to serve with all of your favorite Asian recipes.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 cup frozen carrot and peas
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 3 whole eggs
- 3 cups cooked rice
- 2 tablespoons soy sauce
- 1 teaspoon sriracha
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons green onions chopped
Instructions
- To a large skillet on medium heat, add oil. Once the oil is heated add carrot and peas, ginger, and garlic. Cook for 2 minutes until the veggies soften a bit.
- Push the veggies on one side of the skillet and the eggs (beaten). Cook the eggs to scramble.
- Stir in the cooked rice along with the soy sauce, sriracha, salt, and pepper. Mix the rice, eggs, and veggies all together. Cook on low heat for 3-5 minutes by stirring the rice often.
- Finally, add the green onions and turn off the heat. Transfer the veggie fried rice to a bowl and serve.
Notes
- Prep your vegetables before you begin cooking. Once your get started, everything moves quickly, and having your prep work done in advance is helpful.
- Use COLD rice. This takes some advance planning but using cold rice will give you the best fried rice texture.
- Jasmine or long grain rice is the best option as it will not become too sticky.
- Use toasted sesame oil instead of olive oil for a nutty flavor.
- Don’t skimp on the veggies.
- Add a splash of extra soy sauce when serving.
Nutrition
Calories: 301kcal | Carbohydrates: 41g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1181mg | Potassium: 221mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2522IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg