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RECIPE
11 INGREDIENTS 4 STEPS 25min

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.
Vegetable Fried Rice Recipe | SideChef
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.
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
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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
25min
Total Time
$3.29
Cost Per Serving

Ingredients

Servings
4
US / METRIC
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
1/2 Tbsp
1/2 tsp
1 Tbsp
Scallions , chopped

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Nutrition Per Serving

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CALORIES
349
FAT
15.1 g
PROTEIN
13.0 g
CARBS
42.3 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 cups) according to package instruction.
Step 2
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.
Step 3
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 (1/2 Tbsp) , Fish Sauce (1/2 tsp) , and Soy Sauce (2 Tbsp) . 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 Eggs (4) one at a time for each serving. Garnish with Scallions (1 Tbsp) and serve immediately.

Rate & Review

4.8
6 Ratings
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Nutrition Per Serving
Calories
349
% Daily Value*
Fat
15.1 g
19%
Saturated Fat
7.1 g
36%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
42.3 g
15%
Fiber
4.9 g
18%
Sugars
4.3 g
--
Protein
13.0 g
26%
Sodium
643.7 mg
28%
Vitamin D
1.0 µg
5%
Calcium
71.7 mg
6%
Iron
2.1 mg
12%
Potassium
254.6 mg
5%
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