Easy Fried Rice Vegetables (Print Version)

Flavorful fried rice with carrots, peas, eggs, and a savory soy-sesame oil finish, ready in minutes.

# Ingredients You'll Need:

→ Grains

01 - 2 cups cooked white rice

→ Vegetables

02 - ½ cup chopped carrots
03 - ½ cup chopped onions
04 - ½ cup frozen peas

→ Proteins

05 - 2 large eggs, beaten

→ Fats and Oils

06 - 2 tablespoons unsalted butter
07 - vegetable oil, as needed
08 - 1 teaspoon toasted sesame oil

→ Seasonings

09 - 2 tablespoons minced garlic
10 - 1 teaspoon garlic powder
11 - 4 tablespoons soy sauce
12 - salt and freshly ground black pepper, to taste

# Step-by-Step Instructions:

01 - Melt butter in a large skillet over medium heat. Add chopped carrots and cook for 5 minutes, stirring occasionally until softened and brightened in color.
02 - Add chopped onions with a pinch of salt and pepper to the skillet. Sauté until soft and translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute, ensuring the garlic does not brown.
03 - Push vegetables to the pan edges and drizzle 1 tablespoon of vegetable oil in the center. Pour in beaten eggs and let set for 30 seconds before gently stirring them with the vegetables. Cook until just set to retain tenderness.
04 - Add cooked white rice to the skillet and drizzle with another tablespoon of vegetable oil. Stir in frozen peas and cook while stirring for 2 to 4 minutes, allowing the rice to brown slightly.
05 - Drizzle soy sauce and toasted sesame oil evenly over the rice mixture. Sprinkle garlic powder, and adjust seasoning with salt and pepper if needed. Stir thoroughly and cook for an additional 2 minutes to meld flavors.
06 - Remove from heat and spoon the fried rice into bowls. Allow it to cool slightly to let flavors settle before serving.

# Extra Tips & Details:

01 - Use cold leftover rice to ensure a fluffy texture and prevent clumping during cooking.
02 - Cut vegetables uniformly to cook evenly.
03 - For added crunch, let part of the rice sit without stirring for a minute before mixing.
04 - This dish can be stored refrigerated for up to three days and reheated on the stovetop with a splash of water.

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