Fried rice is one of the best “quick & easy” dishes out there. It’s filling, economical, and versatile. The perfect way to clean out the refrigerator at the end of the week! This time around I used carrots, peas, scallions, bean sprouts, and a scrambled egg. I’ll usually make this as a side dish whenever I make my mother-in-law’s famous egg rolls. I always had leftover bean sprouts, and I hated to let them go to waste. This was a great way to use them up, as well as being a way to fill tummies up that isn’t fried, or as labor-intensive.
You do have to think a bit ahead of time when it comes to the rice. Using rice that has been chilled is key to a good fried rice. If you use fresh, hot rice – you’ll end up with a sticky ball of mess. By using cooled rice, the grains of rice stay separated – creating the perfect fried rice. I also love the addition of egg to the mix. You don’t see egg in fried rice that often anymore, and it’s something I always loved, so I knew I wanted to add that as well.
It makes a pretty large batch, enough to eat for dinner one night and a couple of extra servings for lunch. You could certainly add a protein as well, if you wanted to make it a complete one-dish meal. Shrimp or chicken are my favorites. Just saute in the pan, and remove before cooking the veggies. A favorite that is guaranteed to be made again and again. Enjoy!
Vegetable Fried Rice
2 carrots, cleaned and diced
1 cup frozen peas
1 cup bean sprouts
2 green onions, chopped
2 large eggs, lightly beaten
3 tablespoons vegetable oil
4 cups cold cooked rice
2 tablespoons soy sauce
1 tsp salt
black pepper, to taste
Heat 1 tablespoons of oil in a wok or frying pan over medium-high heat . When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and set aside. Wipe pan clean with a paper towel.
Add the remaining 2 tablespoons oil. Add the carrots and the frozen peas. Cook, stirring occasionally, until tender – about 5 minutes. Add the rice, scallions, and bean sprouts. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Add the soy sauce, and toss to combine.
When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly before serving.