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.
Author: Chef Savvy
or White Rice
Frozen Green Peas
Brown Rice (4 cups)
according to package instruction.
Heat a medium skillet with 1 tablespoon
Vegetable Oil (2 Tbsp)
over medium high heat. Add
Carrots (1/2 cup)
Onions (1/2 cup)
and cook for about 3-4 minutes.
Add cooked rice into the pan with the carrot/onion mixture. Add the
Frozen Green Peas (3/4 cup)
Frozen Corn (3/4 cup)
Sriracha (1/2 Tbsp)
Fish Sauce (1/2 tsp)
Soy Sauce (2 Tbsp)
. Toss to combine. Keep the heat on low to keep warm.
Meanwhile, heat a small skillet with 1/4 tablespoon olive oil. Fry the
one at a time for each serving. Garnish with
Scallions (1 Tbsp)
and serve immediately.
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.
Nutrition Per Serving
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