Vegetable Fried Rice
Chilled jasmine rice stir fried with scrambled eggs, carrots, peas, and onion, seasoned with soy sauce, oyster sauce, and sesame oil.
Equipment
- Large skillet or wok
- Spatula
Ingredients
Main Ingredients
- 3 cup cooked jasmine rice Chilled, preferably day-old.
- 2 tbsp vegetable oil
- 2 large eggs Beaten.
- 1 cup carrots Diced small.
- ½ cup frozen peas Thawed.
- ½ cup onion Diced.
- 3 green onions Sliced.
- 2 cloves garlic Minced.
- 3 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- ½ tsp black pepper
Instructions
Cooking
- Scramble the eggs. Heat 1 tablespoon oil in a large skillet over medium-high heat, scramble the eggs until cooked through, and set them aside.
- Start the vegetables. Add the remaining oil, then the onion and garlic for about 2 minutes until fragrant.
- Add carrots and peas. Cook the carrots 2 to 3 minutes until just tender, then add the peas for 1 minute.
- Fry the rice. Add the cold rice, break up clumps, and stir fry 4 to 5 minutes until hot and lightly browned.
- Season. Fold in the eggs, soy sauce, oyster sauce, and sesame oil until the rice is evenly coated.
- Finish. Stir in the green onions and pepper and serve immediately.
Notes
Substitutions: Use tamari for gluten free, or skip the oyster sauce and add 1 tablespoon more soy sauce.
Tips: Use cold, day-old rice and a very hot pan so the grains stay separate.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F. Freeze flat for up to 1 month.