Veggie Fried Rice

Name: Veggie Fried Rice
Ingredients: 3 Tablespoons Olive Oil, Divided; 1 whole Small Onion, Chopped; 3 cloves Garlic, Minced; 3 whole Large Carrots, Peeled And Chopped; 5 whole Button Mushrooms, Chopped; 1 whole Red Pepper, Seeded And Chopped; 4 whole Large Eggs, Slightly Beaten; 6 cups Cooked, Cold Rice; 3/4 cups Raw Cashews; 3 Tablespoons Soy Sauce

10 ingredients

3 steps

Ingredients

3 Tablespoons Olive Oil, Divided
1 whole Small Onion, Chopped
3 cloves Garlic, Minced
3 whole Large Carrots, Peeled And Chopped
5 whole Button Mushrooms, Chopped
1 whole Red Pepper, Seeded And Chopped
4 whole Large Eggs, Slightly Beaten
6 cups Cooked, Cold Rice
3/4 cups Raw Cashews
3 Tablespoons Soy Sauce

Directions

1

In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add onion and garlic and cook for 2-3 minutes until softened. Add carrots, mushrooms and red pepper and continue to cook, stirring, until crisp-tender, about 3 minutes. Move veggies to a bowl.
2

In the same skillet, add another tablespoon of olive oil and cook eggs, stirring, until scrambled, then remove them to the same bowl as veggies.
3

If needed, add remaining tablespoon of olive oil to skillet and add cold rice. Make sure rice is cold, not just cooked, or it will end up mushy. Cook for 3-4 minutes, breaking up clumps and stirring until heated. Turn heat down to low and add back veggies and eggs, cashews and soy sauce. Stir everything together and cook until heated through.