Veggie Fried Rice with Egg and Scallions

Nutrition · per serving

Steps

1. 1

   Prepare the vegetables: Dice the carrot finely, chop the scallions, and mince the garlic and ginger.

2. 2

   In a large wok or frying pan, heat 1 tablespoon of sesame oil over medium-high heat.

   1 tbsp Sesame oil
3. 3

   Add the garlic and ginger to the pan and sauté for about 30 seconds until fragrant.

   3 cloves Garlic1 tsp Ginger
4. 4

   Toss in the diced carrot and peas, stir-frying for another 3-4 minutes until the vegetables are just cooked.

   100 g Carrot100 g Peas
5. 5

   Push the vegetables to the side of the pan and crack the eggs into the space, scrambling them gently until fully cooked.

   2 large Egg
6. 6

   Add the cooked rice to the pan, stirring it well to combine with the veggies and scrambled eggs.

   600 g Cooked rice
7. 7

   Pour in the soy sauce and remaining sesame oil, stirring constantly to ensure the rice is well-coated with sauce and heated through.

   4 tbsp Soy sauce1 tbsp Sesame oil
8. 8

   Finally, sprinkle with chili flakes and add the chopped scallions, mixing well before serving.

   1 tsp Chili flakes4 stalks Scallions

Origin & History

Fried rice is a popular dish originating from China, known for its versatility and ability to use leftover ingredients. It has variations in many cultures, evolving over time to suit local tastes and ingredients.