Speedy Vegetable Fried Rice

Name: Speedy Vegetable Fried Rice
Total time: 15 min
Yield: 3 servings
Ingredients: 3 cups cold, day-old cooked rice; 0.5 cup finely diced carrots; 0.5 cup frozen peas; 0.5 medium diced onion; 2 cloves minced garlic; 1 teaspoon grated ginger; 3 tablespoons soy sauce; 1 teaspoon sesame oil; 2 tablespoons vegetable oil; 1 large egg

Leftover rice transforms into a dynamic stir-fry, packed with colorful vegetables and savory seasonings in minutes.

Asian⏱ 15 min⚠ Contains 3 allergen(s)

✨ High in sodium✨ Good source of protein✨ Good source of fiber

Ingredients

Cooked rice3 cups cold, day-old
Carrots0.5 cup finely diced
Peas0.5 cup frozen
Onion0.5 medium diced
Garlic2 cloves minced
Ginger1 teaspoon grated
Soy sauce3 tablespoons
Sesame oil1 teaspoon
Vegetable oil2 tablespoons
Egg1 large

Nutrition (per serving, makes 3)

Calories370 kcal

Protein9.4 g

Carbs53.7 g

Fat13.2 g

Fiber3 g

Sugar3.5 g

Sodium973 mg

Vitamin C9.6 mg

Iron0.9 mg

Calcium30.5 mg

Potassium205 mg

Estimated values.

Steps

1Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
2Add diced onion, carrots, and frozen peas to the hot pan and stir-fry for 3-4 minutes until vegetables are tender-crisp.
3Add minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
4Push vegetables to one side of the pan, add the remaining 1 tablespoon of vegetable oil to the empty side, then crack the egg into it and scramble until cooked.
5Add the cold cooked rice to the pan, along with soy sauce and sesame oil.
6Stir-fry everything together for 3-5 minutes, breaking up any clumps of rice, until all ingredients are well combined and heated through.