Easy Veggie Fried Rice
From Rachel
Total Time: 40 min | Prep: 10 min | Cook: 30 min
Yield: 6 servings
Ingredients
3 Tablespoon butter, divided
3 eggs, lightly beaten
1 large carrot
1 small onion, chopped
3 cloves garlic, minced
4-5 cups jasmine or basmati rice, cooked and chilled
4 green onions (scallions), thinly sliced, greens and whites separated
¼ cup soy sauce, plus more to taste
2 teaspoons seasme oil
3 teaspoons oyster sauce (optional)
1 cup frozen peas
salt to taste
black pepper to taste
Instructions
Make 4-5 cups of jasmine or basmati rice ahead of time and refrigerate.
Preheat a large skillet or wok to medium heat. I’ve used both nonstick and regular skillets; I kind of prefer nonstick for this rice.
Add 1 Tablespoon of butter to the pan.
Once the butter has melted, pour the lightly beaten eggs. Let them cook for about 30-40 seconds or until set, then scramble.
Once the eggs are fully cooked, remove them and set them aside.
Add the remaining butter to the pan. When it's hot, add the carrot and onion, and cook until tender.
Next, add the garlic and cook until fragrant, taking care not to brown. Turn the heat up slightly and add the cold rice and peas.
Then, cook the mixture for about 3-4 minutes (it will sizzle and should brown a bit).
Add the eggs, green onions, soy sauce, sesame oil, and oyster sauce.
Cook for a few more minutes or until the mixture is hot.
Season with salt and pepper, and serve immediately. Add Yum Yum sauce too (I like the one by Primal Kitchen!)
