# Veggie Egg Fried Rice

> Takeout-style fried rice with scrambled egg, peas and carrots.

Serves 4. Prep 10 min, cook 20 min. dinner; vegetarian, pescatarian, dairy-free. Contains: egg, soy, gluten, wheat, sesame.

Nutrition per serving (USDA FoodData Central): 490 calories, 15 g protein, 66 g carbs, 18 g fat, 4 g fiber, 790 mg sodium.

## 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.

recipe_id: `veggie-egg-fried-rice` (use with the Mise MCP tools build_shopping_list and log_calories)