RECIPE

11 INGREDIENTS•4 STEPS•25MIN

Vegetable Fried Rice

Name: Vegetable Fried Rice
Total time: 1500 s
Yield: 4
Cuisine: Chinese
Ingredients: 4 cup Brown Rice; 2 tablespoon Vegetable Oil; 1/2 cup Carrot; 1/2 cup Onion; 3/4 cup Frozen Green Peas; 3/4 cup Frozen Corn; 1 1/2 teaspoon Sriracha; 1/2 teaspoon Fish Sauce; 2 tablespoon Soy Sauce; 4 Egg; 1 tablespoon Scallion

5.0

5 Ratings

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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:

Serves 4

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 , thawed

1/2 Tbsp

Sriracha

1/2 tsp

Fish Sauce

2 Tbsp

Soy Sauce

Eggs

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

Calcium

73.9 mg

Iron

2.1 mg

12%

Potassium

324.9 mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclaimer: All information and tools presented and written within this site are intended for informational purposes only. If you have any concerns or questions about your health, please consult with a physician or other health-care professional.

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