Vegetable Fried Rice
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tsps
Peanut Oil1 clove
Garlic (minced)3 tbsps
Teriyaki Sauce (reduced-sodium)2 tbsps
Lime Juice1 tsp
Brown Sugar1 tsp
Salt1 tsp
Red Pepper Flake3 cups
Cooked Rice (cold)2 cup
Pea (frozen, thawed)Directions:
1
Heat oil in a large wok or skillet over medium-high heat
2
Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes
3
Transfer egg to a plate and return wok to heat
4
Cook ginger and garlic in skillet until fragrant, about 1 minute
5
Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes
6
Crumble cold rice into the wok
7
Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion
8
Cook and stir mixture until the vegetables are tender, 7 to 10 minutes
9
Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more