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Veggie Fried Rice

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
6 servings
Dinner Asian East And Southeast Asian
Veggie Fried Rice
Ingredients
  • 2 teaspoons peanut oil
  • 1 egg, beaten
  • 1 teaspoon minced fresh ginger root
  • 1 clove garlic, minced
  • 3 tablespoons reduced-sodium teriyaki sauce
  • 2 tablespoons lime juice
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 3 cups cold cooked rice
  • 2/3 cup frozen peas, thawed
  • 2/3 cup frozen carrot slices, thawed
  • 2/3 cup frozen chopped broccoli, thawed
  • 1/4 cup sliced green onion (green part only)
Instructions
1
Preheat a large wok or skillet over medium-high heat, allowing the oil to warm up.
2
Cook an egg in a hot wok, stirring constantly and frequently throughout the cooking process until it reaches your desired level of dryness, typically 3 to 5 minutes.
3
Transfer the cooked egg to a plate and put the wok back on the heat source.
4
Heat some oil in a large wok or skillet over medium-high heat.
5
Sauté sliced ginger and minced garlic until they release their aroma, approximately 1 minute.
6
Combine the cooked ginger and garlic with teriyaki sauce, freshly squeezed lime juice, brown sugar, salt, and red pepper flakes in the wok; bring the mixture to a boil, then reduce the heat to medium and continue cooking for another 2 minutes.
7
Add cold cooked rice to the wok, stirring it constantly with a wooden spoon as it warms up and becomes more tender; add frozen peas, carrots, broccoli, and chopped green onion to the mixture.
8
Stir-fry the combined rice and vegetable mixture until all the vegetables are tender, typically 7 to 10 minutes.
9
Fold the scrambled egg back into the rice mixture; continue cooking and stirring until the egg is reheated to your liking, usually 1 to 2 minutes more.