As I have said before, I love Chinese food. One of my favorite parts about going out to Chinese restaurants is getting the fried rice. This recipe, which I found online a few years ago, is so simple and delicious. It has become a lunch and dinner staple at my house.
First, I assembled the ingredients. For the purpose of this blog post, I made a half batch. I cooked the rice in my rice cooker. I thawed out the frozen peas, chopped the carrots and onion, and minced the garlic.
Then, I sautéd the onion in the sesame oil until transparent. I added the peas, carrots, and garlic, and sautéd until the vegetables were tender.
I cracked the egg into the pan and stirred it with the vegetables until completely cooked. I then added the soy sauce and cooked rice, mixed thoroughly, and was done!
As I said before, I’ve been making this dish for years. It has really good flavor, and it is super quick and easy. I often make it for lunch, or serve it for dinner as a side or in place of plain rice. It is one of my family’s favorite dishes, and they request it often.
Start to finish, this recipe takes about 15 minutes. It couldn’t be easier.
It has good flavor, but it’s not like it’s bursting with flavor. It isn’t as good as fried rice from a restaurant, in my opinion, but its ease makes up for that.
Would I make it again?
Definitely! This is one of my staple meals.
Vegetable Fried Rice
- 4 cups rice, prepared
- 3/4 cup frozen peas, thawed
- 3/4 cup carrots, chopped
- 1/2 white onion, finely chopped
- 2 cloves garlic, minced
- 2 eggs
- 3 tablespoons sesame oil
- 1/4 cup soy sauce
- Prepare the rice per the directions on the package and set aside.
- Chop the onion and carrots, thaw the peas, and mince the garlic.
- In a large skillet, sauté the onion in the sesame oil until transparent.
- Add the carrots, peas, and garlic. Cook until the vegetables are tender, stirring occasionally.
- Crack the egg into the skillet. Stir with the vegetables, scrambling the egg, until cooked completely.
- Add the rice and soy sauce and mix thoroughly.