Vegetable Fried Rice

12 ingredients
4 steps

Ingredients

  • 4 teaspoons Soy Sauce
  • 1 teaspoon Oyster Sauce
  • 1 teaspoon Sesame Oil
  • 1 Tablespoon Canola Or Vegetable Oil, Plus More As Needed
  • 1 whole Large Egg, Lightly Beaten
  • 1 whole Small Onion, Chopped
  • 1 whole Carrot, Diced 1/4-inch
  • 1/2 cups Sliced Mushrooms
  • 1/4 cups Frozen Peas
  • 4 cups Leftover White Rice
  • Salt And Freshly Ground Pepper, To Taste
  • 1/4 cups Sliced Scallions

Directions

  1. 1
    In a small bowl, whisk the soy sauce, oyster sauce and sesame oil together; set aside. Heat 1 teaspoon of oil in a wok or deep skillet over medium-high heat. Add egg and use a chopstick or fork to scramble. Transfer to a dish and set aside.
  2. 2
    Heat remaining oil in pan over medium-high heat. Add onions, carrots and mushrooms and saute until golden, about 5 minutes.
  3. 3
    Add peas to wok and stir-fry for 1 minute. Add rice and more oil if needed, and stir fry vigorously to break up any large clumps. Return scrambled egg to the pan.
  4. 4
    Pour reserved soy sauce mixture over rice and stir well to coat. Season with salt and pepper. Add scallions, toss well and serve while hot.

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