Vegetable Egg Fried Rice
The best use for leftover rice: eggs, frozen vegetables and soy sauce turn it into a full vegetarian dinner in 15 minutes.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Serves
- 4
vegetarian
budget
30 minutes
Ingredients
- 1 1/2 cups long-grain white rice, uncooked; cook a day ahead and chill (makes about 4 cups)
- 3 tbsp vegetable oil, divided
- 4 eggs, beaten
- 2 cups frozen peas and carrots
- 3 green onions, sliced, whites and greens separated
- 2 cloves garlic, minced
- 3 tbsp low-sodium soy sauce, or tamari for gluten-free
- 1 tsp toasted sesame oil
Instructions
- 1
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Scramble the eggs until just set, then transfer to a plate.
- 2
Add the remaining oil, the frozen vegetables, green onion whites and garlic and stir-fry 2 to 3 minutes.
- 3
Add the cold cooked rice, breaking up clumps, and spread it out. Let it sit undisturbed 1 to 2 minutes so it toasts, then stir and repeat.
- 4
Add the soy sauce, sesame oil and eggs and toss to combine. Finish with the green onion tops.
Tip: Freshly cooked rice turns mushy. If you don't have leftovers, spread fresh rice on a sheet pan and refrigerate it for 30 minutes first.