Easy Fried Rice with Veggies
Transform your weeknight dinner routine with this quick and flavorful Easy Fried Rice with Veggies! Packed with colorful diced carrots, tender peas, and the savory richness of scrambled eggs, this dish comes together in just 25 minutes for a satisfying, homemade alternative to takeout. The key to this recipe lies in using leftover cooked rice, perfectly seasoned with a blend of soy sauce, sesame oil, and a touch of garlic for that classic fried rice aroma. Whether served as a standalone meal or a complementary side, this one-pan wonder is a delicious way to incorporate more veggies into your diet. Perfect for busy families or meal prepping, this fried rice is economical, customizable, and guaranteed to please everyone at the table.
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Recipe Information
Ingredients
- 4 cups cooked rice
- 2 medium (diced) carrots
- 1 cup peas (frozen or fresh)
- 3 stalks (chopped) green onions
- 2 cloves (minced) garlic
- 2 large eggs
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons canola oil (or vegetable oil)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare all ingredients before starting: dice the carrots, chop the green onions, and mince the garlic. If using frozen peas, rinse them under warm water to defrost.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of canola oil.
Once the oil is hot, add the diced carrots and cook for 2-3 minutes, stirring frequently, until they start to soften.
Add the peas and minced garlic to the skillet. Cook for another 1-2 minutes, stirring to combine.
Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of canola oil to the empty side and crack the eggs into the skillet. Scramble the eggs, breaking them into small pieces as they cook.
Once the eggs are fully cooked, stir them into the vegetables.
Add the cooked rice to the skillet or wok. Stir to combine with the vegetables and eggs.
Drizzle the soy sauce and sesame oil over the rice mixture. Sprinkle in the salt and black pepper and stir well to evenly coat the rice in the sauce.
Cook for another 2-3 minutes, stirring frequently, until the rice is heated through and slightly crisp on the edges.
Remove the skillet from heat and immediately stir in the chopped green onions.
Serve hot as a main dish or as a side. Enjoy!
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2572 mg | 112% | |
| Total Carbohydrate | 262.7 g | 96% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 16.8 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 276 mg | 21% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1521 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
