Vegetable Fried Rice

recipe image

This image courtesy of Ben Fink Photography, Inc.

Scrambled eggs are an a have to be pleased ingredient in fried rice. What would this dish be with out these miniature bits of neatly off, soft yellow eggs? This model is candy appropriate for a gentle-weight supper. For a heartier meal, within the closing step add 1/2 cup diced cooked chicken or ham or miniature, or all three.

The easiest rice for fried rice is cooked rice that has cooled and dried out rather. Leftover rice from a Chinese language restaurant is righteous.

Makes2 servings

Cooking Systemgo-frying



Total Timeunder 30 minutes

Raze Forward RecipeWonderful

Kid HonorableWonderful

One Pot MealWonderful

Recipe Coursemain course, facet dish

Dietary Considerationgluten-free, halal, kosher, peanut free, tree nut free, vegetarian

Five Ingredients or LessWonderful



  • 4 cups cooked white rice
  • 3 huge eggs
  • 2 teaspoons dry sherry
  • 1/4 cup chopped scallions
  • 1 rib celery, chopped
  • 1/4 cup diced carrot
  • 1 cup peas (thawed if frozen)
  • 1 cup diced vegetables of your preference
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground shadowy pepper
  • 1 tablespoon soy sauce


  1. Separate the rice grains with your fingers and situation apart in a bowl.

  2. In a miniature bowl, mix the eggs and sherry unless mixed. Put the scallions, celery, carrots, peas, and diced vegetables in one other bowl.

  3. Warmth a wok or an limitless skillet over medium heat. Pour in 2 tablespoons of the oil. Add the eggs and go repeatedly unless scrambled and damaged into miniature lumps.

  4. Traipse within the rice and cook dinner unless the eggs and rice are evenly disbursed for the length of.

  5. Elevate the heat, add the closing 1 tablespoon oil, and add the vegetables, salt, pepper, and soy sauce. Cook dinner unless the vegetables are finest cooked and heated thru.

  6. Reprinted with permission from the creator Houghton Mifflin Harcourt from The Farmstead Egg Data and Cookbook by Terry Golson. Photography by Ben Fink. Copyright 2014.

Terry Golson 2014


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