Vegetable Fried Rice
Better-than-takeout fried rice that turns leftover rice into dinner.
Prep10 min
Cook10 min
Total20 min
Serves4
Calories~390 / serving
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Better-than-takeout fried rice that turns leftover rice into dinner. This one takes 20 min start to finish and serves 4. It earned a spot in our vegetarian deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 20 min
- Everyday ingredients, most of them already in your pantry
- Tagged: leftovers, 15-minute, dairy-free
Our best tip: Day-old cold rice is essential. Fresh rice turns gummy.
Gear for this recipe
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Vegetable Fried Rice
Prep10 min
Cook10 min
Total20 min
Calories~390 / serving
Servings4
Ingredients
- 4 cups cooked rice, cold
- 3 tbsp vegetable oil
- 3 large eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- Heat 1 tbsp oil in a wok or large skillet over high. Scramble the eggs until just set and move to a plate.
- Add the rest of the oil, then the peas and carrots, white parts of the green onions and garlic. Stir-fry 2 minutes.
- Add the rice, pressing it against the pan, and cook 3 to 4 minutes until hot and lightly toasted.
- Add the soy sauce, sesame oil, eggs and green onion tops and toss well.
Notes: Day-old cold rice is essential. Fresh rice turns gummy. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients and excluding optional sides. Brands and portions vary.
Made it? Rate it
★★★★★