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Vegetable Fried Rice. Sauteed vegetables, cooked rice, scrambled eggs and soy sauce in a one skillet meal.
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5 from 1 vote

Vegetable Fried Rice

Ingredients

  • Vegetable Fried Rice
  • yield: 4 to 6 servings
  • For a quick supper have bits of cooked vegetables and cooked rice on hand for Vegetable Fried Rice. Add the vegetable to a hot skillet and stir until warm. Scramble eggs in same skillet. Gradually fold in cooked rice. The combination of vegetables is up to you and your taste buds. Go lightly with salt because soy sauce has a high sodium content. I don't add any additional salt to the vegetables and eggs for that reason.
  • 2 cups Basmati rice
  • 2 cups water
  • 1 teaspoon salt
  • vegetable oil
  • 1 medium sweet onion diced
  • 2 medium carrots diced
  • 1 medium sweet pepper any color
  • 2 cloves garlic minced
  • 2 tablespoons sesame seeds
  • 3 large eggs
  • 1/4 cup soy sauce
  • 2 cups English peas

Instructions

  • Add rice, water and salt to a saucepan. Cook rice according to package directions. Set aside.
  • Heat a large cast iron skillet on medium heat. Coat the bottom with cooking oil. Add onions, carrots and sweet peppers. Cook 15 minutes or until vegetables are soft and have reduced by one half.
  • Add garlic and sesame seeds. Cook an additional 5 minutes.
  • Push the vegetable mixture off to one side. Drop in eggs and cooked until scrambled, stirring constantly.
  • Increase heat to medium high. Stir vegetables and eggs together.
  • Add cooked rice in batches and stir well after each addition. Stir in soy sauce.
  • Add peas and stir.
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