Asian 12 min

15-Minute Vegetable Fried Rice

Name: 15-Minute Vegetable Fried Rice
Total time: 12 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 4 cups cooked day-old jasmine rice; 3 large eggs, beaten; 1 cup frozen peas and carrots; 1 cup edamame, shelled; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons vegetable oil; 3 green onions, sliced; White pepper to taste

quickvegetarianhealthyone-pan

Ingredientsfor 2

380

Cal

14g

Protein

56g

Carbs

12g

Fat

14 cups cooked day-old jasmine rice
23 large eggs, beaten
31 cup frozen peas and carrots
41 cup edamame, shelled
54 cloves garlic, minced
61 tablespoon fresh ginger, grated
73 tablespoons soy sauce
81 tablespoon sesame oil
92 tablespoons vegetable oil
103 green onions, sliced
11White pepper to taste

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Instructions

1
Have everything ready before you start — this dish cooks so fast there's no time to prep mid-cook. Cold, day-old rice is non-negotiable for fried rice; fresh rice is too sticky and wet.
2
Heat wok or large skillet over high heat until smoking hot. Add 1 tablespoon vegetable oil. Add eggs and scramble vigorously for 30–45 seconds until just set with large, fluffy curds. Remove and set aside.
3
Add remaining oil to the wok. Add garlic and ginger, stir-frying 30 seconds. Add peas, carrots, and edamame, stir-frying 2 minutes. Add cold rice and press it against the hot pan. Let it sit undisturbed 1 minute to develop crispy bits, then stir and repeat once more.
4
Pour soy sauce over the rice and toss to combine. Return eggs to the wok, breaking them into smaller pieces as you toss everything together. Finish with sesame oil, green onions, and white pepper. The whole process from garlic to finish should take under 10 minutes.