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RECIPE
11 INGREDIENTS4 STEPS25MIN

Vegetable Fried Rice

5.0
5 Ratings

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843 Saved

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.
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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.
25MIN
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
4 cups
or White Rice
2 Tbsp
Vegetable Oil , divided
1/2 cup
Carrots , diced
1/2 cup
Onions , diced
3/4 cup
3/4 cup
Frozen Corn , thawed
1/2 Tbsp
1/2 tsp
2 Tbsp
1 Tbsp
Scallions , chopped

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Nutrition Per Serving

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CALORIES
358
FAT
15.5 g
PROTEIN
13.3 g
CARBS
43.9 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.

Cooking Instructions

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Step 1
Cook Brown Rice (4 cup) according to package instruction.
Step 2
Heat a medium skillet with 1 tablespoon Vegetable Oil (2 tablespoon) over medium high heat. Add Carrot (1/2 cup) and Onion (1/2 cup) and cook for about 3-4 minutes.
Step 3
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 1/2 teaspoon), Fish Sauce (1/2 teaspoon), and Soy Sauce (2 tablespoon). Toss to combine. Keep the heat on low to keep warm.
Step 4
Meanwhile, heat a small skillet with 1/4 tablespoon olive oil. Fry the Egg (4) one at a time for each serving. Garnish with Scallion (1 tablespoon) and serve immediately.

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Nutrition Per Serving
Calories
358
% Daily Value*
Fat
15.5 g
20%
Saturated Fat
7.3 g
36%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
43.9 g
16%
Fiber
5.4 g
19%
Sugars
4.4 g
--
Protein
13.3 g
27%
Sodium
637.1 mg
28%
Vitamin D
1.0 µg
5%
Calcium
73.9 mg
6%
Iron
2.1 mg
12%
Potassium
324.9 mg
7%
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