Veggie Egg Fried Rice

Ingredients

• 1 1/2 cup white rice, uncooked
• 4 large egg, beaten
• 3 tbsp vegetable oil
• 1 cup frozen peas
• 1 cup carrot, finely diced
• 1/2 cup green onion, sliced
• 3 clove garlic, minced
• 1 tsp fresh ginger, grated
• 3 tbsp soy sauce
• 2 tsp sesame oil

Instructions

1. Cook the rice with 3 cups water: bring to a boil, cover and simmer on low 15 minutes. Spread on a baking sheet and cool for 10 minutes (day-old rice works best).
2. Heat 1 tablespoon oil in a large skillet or wok over high heat. Scramble the eggs 1 minute until just set, then remove.
3. Add 1 tablespoon oil, then the carrots; stir-fry 3 minutes. Add the peas, garlic and ginger and cook 1 minute.
4. Add the remaining oil and the rice, pressing it against the pan and stirring, for 4 minutes.
5. Stir in the soy sauce, sesame oil, eggs and green onions. Toss 1 minute and serve.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).