Chinese-American · easy
Vegetable Fried Rice
Better-than-takeout fried rice loaded with vegetables and scrambled eggs.
- 20 min
- Total
- 4
- Serves
- $7.00
- Est. cost
- 360
- Cal/serving
Dietary, as tagged
- Vegetarian
- Dairy-free
- Kid-friendly
- Meatless
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Cooked Jasmine Rice4 cups
- Eggs3 large
- Frozen Peas and Carrots1 cup
- Green Onions4 stalks
- Garlic3 cloves
- Soy Sauce3 tbsp
- Sesame Oil1 tsp
- Vegetable Oil2 tbsp
Method
- 01
Use day-old rice for best results (or spread freshly cooked rice on a sheet pan to cool).
- 02
Heat 1 tbsp oil in a wok over high heat. Scramble eggs, chop, and set aside.
- 03
Add remaining oil. Stir-fry peas, carrots, and garlic 2 minutes.
- 04
Add rice, pressing flat against the wok. Let it sit 1 minute to get crispy, then toss.
- 05
Add soy sauce and sesame oil. Return eggs and green onions. Toss and serve.
- 360
- Calories
- 12g
- Protein
- 52g
- Carbs
- 10g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
