My Vegetable Fried Rice Recipe

Name: My Vegetable Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Cooked Basmati, Jasmine, Or White Rice (cold); 1 teaspoon Canola Oil; 1 whole Egg, Beaten; 1 Tablespoon Unsalted Butter; 1 Tablespoon Canola Oil; 1 whole Carrot, Julienned Or Chopped; 1/2 cups White Onion, Chopped; 1 cup Fresh Or Frozen Green Peas (if Using); 1 cup Fresh Snow Peas; 1 clove Garlic, Minced; 3 Tablespoons Soy Sauce; 2 teaspoons Dark Thick Soy Sauce (optional, See Note); 1 Tablespoon Cooking Sherry Wine (optional); 1 Tablespoon Sesame Oil; Freshly Ground Black Pepper; 1 cup Fresh Bean Sprouts; 1 whole Green Onion (scallion), Chopped, For Garnish

Servings: persons

4 cups Cooked Basmati, Jasmine, Or White Rice (cold)
1 teaspoon Canola Oil
1 whole Egg, Beaten
1 Tablespoon Unsalted Butter
1 Tablespoon Canola Oil
1 whole Carrot, Julienned Or Chopped
1/2 cups White Onion, Chopped
1 cup Fresh Or Frozen Green Peas (if Using)
1 cup Fresh Snow Peas
1 clove Garlic, Minced
3 Tablespoons Soy Sauce
2 teaspoons Dark Thick Soy Sauce (optional, See Note)
1 Tablespoon Cooking Sherry Wine (optional)
1 Tablespoon Sesame Oil
Freshly Ground Black Pepper
1 cup Fresh Bean Sprouts
1 whole Green Onion (scallion), Chopped, For Garnish

1
Heat 1 teaspoon of canola oil in a wok or large frying pan. Pour in the beaten egg and tilt pan to coat evenly. Cook until just set; transfer to a plate and cut into thin strips. Set egg aside.
2
Heat the remaining canola oil and butter. Add the carrot and white onions and stir-fry a few minutes until onion is translucent, about 2 minutes. Stir in the green peas, if using, and heat through. Add the snow peas and just heat through, but don't cook them. You want them to maintain crispness.
3
Stir in rice, which has been fluffed with a fork, minced garlic, soy sauce and thick soy sauce, along with the cooking sherry and sesame oil. Cook 2 to 3 minutes, stir-frying continuously to prevent it from sticking to the bottom of the wok. Season with black pepper and add the fresh bean sprouts; stir to combine.
4
Transfer to a serving dish and sprinkle with the egg strips and chopped fresh green onions.
5
NOTE: Thick soy sauce can be found in a jar at Oriental Grocery stores. A little goes a long way, so don't use too much. It gives the rice a nice brown color.

942

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups Cooked Basmati, Jasmine, Or White Rice (cold), 1 teaspoon Canola Oil, 1 whole Egg, Beaten, 1 Tablespoon Unsalted Butter, and more.

Yes, My Vegetable Fried Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Vegetable Fried Rice

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