Easy Fried Rice Vegetables (Printer-Friendly)
Fluffy fried rice with sautéed carrots, peas, eggs, and soy sauce, ready in under 30 minutes.
# What You'll Need:
→ Grains
01 -
2 cups cooked white rice (preferably cold leftover)
→ Vegetables
02 -
½ cup chopped carrots
03 -
½ cup chopped onions
04 -
½ cup frozen peas
→ Proteins & Eggs
05 -
2 large eggs, beaten
→ Oils & Fats
06 -
2 tablespoons unsalted butter
07 -
Vegetable oil, as needed (neutral high-heat)
08 -
1 teaspoon toasted sesame oil
→ Flavorings & Seasonings
09 -
2 tablespoons minced fresh garlic
10 -
1 teaspoon garlic powder
11 -
4 tablespoons naturally brewed soy sauce
12 -
Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 -
Melt butter in a large skillet over medium heat. Add chopped carrots and cook for 5 minutes, stirring occasionally until bright and slightly softened.
02 -
Add chopped onions to the skillet with a pinch of salt and pepper. Sauté 3 minutes until soft and translucent. Stir in minced garlic and cook 1 minute, avoiding browning.
03 -
Push vegetables to skillet edges. Drizzle 1 tablespoon vegetable oil into center. Pour in beaten eggs and let set for 30 seconds. Gently stir through vegetables, cooking until just set and tender.
04 -
Add cooked white rice to skillet, drizzle with 1 tablespoon vegetable oil. Stir in frozen peas. Cook while stirring for 2 to 4 minutes until rice starts to brown slightly.
05 -
Drizzle soy sauce and sesame oil evenly over rice mixture. Sprinkle garlic powder and adjust salt and pepper as needed. Stir thoroughly and cook 2 more minutes to meld flavors.
06 -
Remove from heat. Spoon into bowls and allow to cool slightly before serving to enhance flavor integration.
# Extra Suggestions:
01 -
Use cold, day-old rice for optimal texture and to avoid clumping.
02 -
Cut all vegetables uniformly to ensure even cooking.
03 -
Allow some rice to crisp slightly by leaving undisturbed before stirring for a desirable crunch.