Illustration, not a photo of this dishVegetable Fried Rice
The best use of day-old rice. Hot pan, everything prepped before you start.
Ingredients
- 3 tbsp vegetable oil
- 3 large eggs beaten
- 1 yellow onion diced
- 3 cloves garlic minced
- 1½ cups frozen peas and carrots
- 4 cups cooked rice cold, day-old
- 3 tbsp soy sauce
- 1 tsp toasted sesame oil
- 4 scallions sliced
About 460 calories a serving
- Calories
- 460
- Protein
- 14 g
- Carbs
- 66 g
- Fat
- 16 g
- Fiber
- 4 g
- Sugar
- at least 2.5 g
- Sodium
- 770 mg
An estimate from each ingredient's USDA values (USDA FoodData Central, SR Legacy 2018-04), not a lab measurement.
Steps
Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Scramble 3 large eggs until just set, then move to a plate.
Add 1 tbsp vegetable oil, then 1 yellow onion; stir-fry until lightly browned. Add 3 cloves garlic and 1½ cups frozen peas and carrots and cook until hot.
Add the remaining oil (1 tbsp vegetable oil) and 4 cups cooked rice. Press it flat and let it crisp before stirring.
Stir in 3 tbsp soy sauce, 1 tsp toasted sesame oil, the eggs, and 4 scallions. Taste and serve.
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