Asian · easy

Veggie-Loaded Fried Rice

Name: Veggie-Loaded Fried Rice
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 cups Cooked White Rice (day-old preferred); 1 cup Frozen Cauliflower Rice; 2 Carrots, finely diced; 1/2 cup Frozen Peas; 1/2 cup Frozen Corn; 2 Eggs; 3 tbsp Soy Sauce; 1 tbsp Sesame Oil; 1 tbsp Vegetable Oil; 1 tbsp Oyster Sauce; 3 Green Onions, sliced (optional)

Kid-favorite fried rice with finely diced carrots, peas, corn, and riced cauliflower mixed into the rice.

25 min
Total: 4
Serves: $5.50
Est. cost: 340
Cal/serving

Dietary, as tagged

Kid-friendly

Parent noteCauliflower rice looks identical to regular rice once fried. The diced carrots, peas, and corn are standard fried rice fare, so nothing looks out of place.

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 White Rice (day-old preferred)3 cups
Frozen Cauliflower Rice1 cup
Carrots, finely diced2
Frozen Peas1/2 cup
Frozen Corn1/2 cup
Eggs2
Soy Sauce3 tbsp
Sesame Oil1 tbsp
Vegetable Oil1 tbsp
Oyster Sauce1 tbsp
Green Onions, sliced (optional)3

Method

01
Heat sesame oil in a large skillet or wok over high heat. Add beaten eggs and scramble until set. Remove and set aside.
02
Add vegetable oil to the same pan. Add finely diced carrots and frozen cauliflower rice. Cook for 3 minutes, stirring frequently.
03
Add cold cooked rice, frozen peas, and corn. Stir-fry for 4-5 minutes, breaking up any rice clumps.
04
Push rice to the side. Add soy sauce and oyster sauce to the pan. Toss everything together. Add scrambled eggs back and mix through.
05
Serve topped with sliced green onions.

340
Calories: 12g
Protein: 48g
Carbs: 12g
Fat