Vegetable Fried Rice
14 ingredients
3 steps
Ingredients
- 2 teaspoons peanut oil
- 1 egg, beaten
- 1 teaspoon minced fresh ginger root
- 1 clove garlic, minced
- 3 tablespoons reduced-sodium teriyaki sauce
- 2 tablespoons lime juice
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 3 cups cold cooked rice
- 2/3 cup frozen peas, thawed
- 2/3 cup frozen carrot slices, thawed
- 2/3 cup frozen chopped broccoli, thawed
- 1/4 cup sliced green onion (green part only)
Directions
-
1Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes. Transfer egg to a plate and return wok to heat.
-
2Cook ginger and garlic in skillet until fragrant, about 1 minute. 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.
-
3Crumble cold rice into the wok. Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion. Cook and stir mixture until the vegetables are tender, 7 to 10 minutes. Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more.
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