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SideChef
Recipes
Dairy-Free
Vegetable Fried Rice

11 INGREDIENTS • 4 STEPS • 25MINS

Vegetable Fried Rice

Recipe

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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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_avatar
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
4
us / metric
Brown Rice
4 cups
Brown Rice
or White Rice
Vegetable Oil
2 Tbsp
Vegetable Oil, divided
Carrot
1/2 cup
Carrot, diced
Onion
1/2 cup
Onion, diced
Frozen Green Peas
3/4 cup
Frozen Green Peas, thawed
Frozen Corn Kernels
3/4 cup
Frozen Corn Kernels, thawed
Sriracha
1 tsp
Sriracha
Fish Sauce
1/2 tsp
Fish Sauce
Soy Sauce
2 Tbsp
Soy Sauce
Egg
4

Sponsored

Eggland's Best Classic Eggs
Scallion
1 Tbsp
Scallion, chopped

Nutrition Per Serving

VIEW ALL
Calories
348
Fat
15.2 g
Protein
12.8 g
Carbs
42.0 g
Love This Recipe?
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Vegetable Fried Rice
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author_avatar
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

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 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 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.
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 tsp), 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 Eggland's Best Classic Eggs (4) one at a time for each serving. Garnish with Scallion (1 Tbsp) and serve immediately.
step 4 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 Scallion (1 Tbsp) and serve immediately.

Tags

Dairy-Free
American
Budget-Friendly
Asian
Comfort Food
Lunch
Shellfish-Free
Dinner
Chinese
Rice
Vegetables
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