chinesefried ricevegetarianquick mealstir frycomfort food

Veggie Fried Rice with Egg and Scallions

Name: Veggie Fried Rice with Egg and Scallions
Cook time: 20 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 600 g Cooked rice; 2 large Egg; 100 g Carrot; 100 g Peas; 4 stalks Scallions; 3 cloves Garlic; 1 tsp Ginger; 4 tbsp Soy sauce; 2 tbsp Sesame oil; 1 tsp Chili flakes

This Veggie Fried Rice with Egg and Scallions is a colorful, satisfying meal, packed with nutritious vegetables and flavored with a savory soy-garlic sauce. Stir-fried to perfection, it's a delightful quick meal or side dish.

20 min

Chinese

Ingredients

Grains

600 gCooked rice

Eggs

2 largeEgg

Vegetables

100 gCarrot
100 gPeas
4 stalksScallions
3 clovesGarlic
1 tspGinger

Condiments

4 tbspSoy sauce
2 tbspSesame oil
1 tspChili flakes

Instructions

1
Prepare the vegetables: Dice the carrot finely, chop the scallions, and mince the garlic and ginger.
2
In a large wok or frying pan, heat 1 tablespoon of sesame oil over medium-high heat.
3
Add the garlic and ginger to the pan and sauté for about 30 seconds until fragrant.
4
Toss in the diced carrot and peas, stir-frying for another 3-4 minutes until the vegetables are just cooked.
5
Push the vegetables to the side of the pan and crack the eggs into the space, scrambling them gently until fully cooked.
6
Add the cooked rice to the pan, stirring it well to combine with the veggies and scrambled eggs.
7
Pour in the soy sauce and remaining sesame oil, stirring constantly to ensure the rice is well-coated with sauce and heated through.
8
Finally, sprinkle with chili flakes and add the chopped scallions, mixing well before serving.

Nutrition per serving

Fiber

Notes

•Ensure that your rice is day-old and cold for better texture; fresh rice can become mushy.

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