Vegetarian Free recipe

Veggie Fried Rice

Veggie Fried Rice is vegetable-forward done right -- fried rice loaded with colorful vegetables and egg. Keeping the oil at the right temperature is what separates crisp, greaseless results from soggy ones.

Prep: 5 min Cook: 15 min Total: 20 min

20Minutes

4Servings

4.9Rating

EasyLevel

Why you'll love this recipe

Ready in about 20 minutes from start to finish.
Built for contrast -- a crisp exterior with a tender, juicy interior.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

4 cups cold cooked rice
3 tbsp oil
2 eggs beaten
1 cup mixed vegetables (peas, carrots, corn)
1/2 cup edamame
3 green onions
3 cloves garlic minced
3 tbsp soy sauce
1 tsp sesame oil

Estimated Nutrition (per serving)

360Calories

5gFat

68gCarbs

12gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Use cold day-old rice so it fries up fluffy, not mushy.
Step 2
Heat 1 tbsp oil in a wok over high. Scramble the eggs quickly, then set aside.
Step 3
Add the remaining oil, garlic, and the mixed vegetables and edamame. Stir-fry 2 minutes.
Step 4
Add the rice and press it against the wok, stir-frying 3 to 4 minutes until heated through.
Step 5
Pour in the soy sauce and sesame oil, then return the eggs and add the green onions.
Step 6
Toss 1 minute and serve hot.

Cook's tips

Keep the oil between batches at the target temperature; frying too many pieces at once cools the oil and makes the coating greasy instead of crisp.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking