Dinner · East asian
Egg fried rice with vegetables
Day-old rice stir-fried with scrambled egg, peas, and carrot in soy sauce.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 2 tbsp vegetable oil
- 3 large eggs, beaten
- 1 medium carrot, diced
- 80 g frozen peas
- 2 garlic cloves, minced
- 360 g white rice, cooked and chilled
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 scallions, sliced
Method
Heat 1 tbsp oil in a wok over medium-high heat and scramble the eggs until just set, then remove.
Add the remaining oil and stir-fry the carrot and peas for 3 minutes.
Add the garlic and cook for 30 seconds until fragrant.
Add the chilled rice, breaking up clumps, and stir-fry for 4 minutes.
Return the egg to the wok with the soy sauce and sesame oil, and toss to combine.
Scatter with scallions before serving.