I loved this recipe, I didn't use the eggs because my husband doesn't like them and it still came out delicious. It was exactly what I was looking for.
Vegetable Fried Rice
Photo: Ngoc Minh Ngo
Yield: Makes 4 servings
More From Real Simple
Amount per serving
- Calories: 355
- Calories from fat: 23%
- Fat: 9g
- Saturated fat: 2g
- Cholesterol: 212mg
- Sodium: 1,734mg
- Carbohydrate: 52g
- Fiber: 4g
- Sugars: 15g
- Protein: 16g
- 1 1/2 cups long-grain white rice
- 3/4 cup low-sodium soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoon white wine or rice vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon peanut or olive oil
- 2 carrots, cut into matchstick-size strips
- 2 cups snow peas, cut into thirds
- 2 cups bean sprouts
- 4 scallions (white and light green parts), thinly sliced
- 4 eggs, lightly beaten
- Cook the rice according to the package directions.
Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger; set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the snow peas, bean sprouts, and 3 tablespoons of the soy sauce mixture and stir-fry until the vegetables are almost tender but still crisp, about 2 minutes. Transfer to a bowl.
Return skillet to medium heat and add the remaining sauce mixture, the rice, and scallions. Cook until warmed through, about 1 minute. Make a large space in the center of the rice and pour the eggs into it. Scramble the eggs with a spatula until set. Stir the eggs into the rice. Transfer the rice mixture to individual plates and top with the vegetables.
Tip: You can improvise with whatever vegetables you have on hand, from fresh broccoli to frozen peas. Or, if you’re out of everything green, you can make the dish without the vegetables, just this once.
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