Vegetable Fried Rice

Vegetable Fried Rice

The best use for yesterday's rice. Fifteen minutes, one pan, endlessly adaptable.

Prep
Cook
Total
Servings
4 servings

Ingredients

  • 2 tbsp neutral oildivided
  • 3 eggsbeaten
  • 3 cloves garlicminced
  • 1 cup frozen peas and carrots
  • 1 cup shredded red cabbage
  • 4 cups cold cooked rice
  • 3 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 3 green onionssliced

Instructions

  1. Heat 1 tbsp oil in a wok or large skillet over high heat. Scramble the eggs until just set, then tip onto a plate.
  2. Add the remaining oil, the garlic, peas and carrots and cabbage. Stir-fry 2 minutes.
  3. Add the rice, breaking up any clumps, and stir-fry 3 to 4 minutes until hot and starting to crisp.
  4. Stir in the soy sauce, sesame oil, eggs and green onions. Taste and add more soy sauce if needed.

Notes

Cold, day-old rice is the secret: fresh rice turns mushy. Add cooked chicken or shrimp to make it a main.

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Recipe from https://demo.scrumptiouswp.com/recipe/vegetable-fried-rice/