Vegetable Fried Rice

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.

Total Time

25min

4.8

6 Ratings

Author: Chef Savvy

Servings:

Ingredients

•

4 cups

Brown Rice

or White Rice

•

2 Tbsp

Vegetable Oil , divided

•

1/2 cup

Carrots , diced

•

1/2 cup

Onions , diced

•

3/4 cup

Frozen Green Peas , thawed

•

3/4 cup

Frozen Corn Kernels , thawed

•

1 tsp

Sriracha

•

1/2 tsp

Fish Sauce

•

2 Tbsp

Soy Sauce

•

Eggland's Best Classic Eggs

•

1 Tbsp

Scallions , chopped

Cooking Instructions

Cook 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) and 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 Kernels (3/4 cup) , Sriracha (1 tsp) , Fish Sauce (1/2 tsp) , and 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 Eggland's Best Classic Eggs (4) one at a time for each serving. Garnish with Scallions (1 Tbsp) and serve immediately.

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.

Nutrition Per Serving

CALORIES

348

FAT

15.2 g

PROTEIN

12.8 g

CARBS

42.0 g