Name: Vegetable Fried Rice
Total time: PT1500.0S
Yield: 4
Ingredients: 4 cup Brown Rice; 2 tablespoon Vegetable Oil; 1/2 cup Carrot; 1/2 cup Onion; 3/4 cup Frozen Green Peas; 3/4 cup Frozen Corn Kernels; 1 1/2 teaspoon Sriracha; 1/2 teaspoon Fish Sauce; 2 tablespoon Soy Sauce; 4 Egg; 1 tablespoon Scallion

Vegetable Fried Rice

4.8

6 ratings

This recipe produces fried rice with individual grains and is lightly seasoned to allow the flavor of the rice to dominate. This is not your typical vegetable fried rice. This fried rice is loaded with flavor and topped with an unexpected twist. What’s the twist? A warm hot off the pan fried egg that gets nestled on top of the fried rice.

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Vegetable Fried Rice

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Chef Savvy

I have been cooking at various restaurants in Delaware since finishing my culinary arts degree in 2009. My blog has simple, easy to follow recipes.

http://www.chefsavvy.com

25MINS

Total Time

$3.29

Cost Per Serving

Ingredients

Servings

US / Metric

4 cups

Brown Rice

or White Rice

2 Tbsp

Vegetable Oil, divided

1/2 cup

Carrot, diced

1/2 cup

Onion, diced

3/4 cup

Frozen Green Peas, thawed

3/4 cup

Frozen Corn Kernels, thawed

1/2 Tbsp

1/2 tsp

2 Tbsp

1 Tbsp

Scallion, chopped

Nutrition Per Serving

VIEW ALL

Calories

348

Fat

15.2 g

Protein

12.8 g

Carbs

42.0 g

Author's Notes

The trick to this recipe is to get the fried egg just right. Not too overcooked and not too runny. When the yolk is still a bit runny it creates a creamy thick sauce that you can toss over your rice. Fried rice is a good way to work in any leftovers. You can substitute any vegetables you have on hand. You can also toss in chicken, bacon or pancetta.