Vegetable Fried Rice

Total Time: 20 Mins | Servings: 4 | Calories per Serving: 322

A medley of perfectly cooked rice and eggs intertwined with colorful peas, carrots, corn, and green beans. The dish is elevated by a savory soy sauce glaze, while sliced green onions delicately garnish the top, adding a touch of texture and flavor.

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INGREDIENTS

2 cups Jasmine or Basmati rice (cooked & chilled)
1 cup frozen vegetable medley (sub. fresh peas, carrots, corn, & green beans)
2 eggs
1 sweet onion
3-4 cloves garlic (minced)
1 tsp ginger (minced)
3 tbsp unsalted butter
5 tbsp soy sauce
1 tsp rice vinegar
1/2 tsp toasted sesame oill
1 tbsp Sriracha (optional)
2 scallions (for garnish)
2 tsp garlic powder
Salt & pepper (to taste)

DIRECTIONS

STEP 1
Heat 1/2 tbsp butter in a large pot or pan on Medium heat. Add the eggs, scramble, and cook for 3-5 minutes. Remove from heat and set aside.

STEP 2
In the same pan, add 2 tbsp butter. Add the onion and vegetable mix to the pan and sauté until the veggies are cooked and soft - about 5-8 minutes. Add the garlic and cook for 1-2 additional minutes.

STEP 3
While the veggies cook, combine the following ingredients in a small bowl: soy sauce, rice wine vinegar, toasted sesame oil, Sriracha, garlic powder, salt, and pepper. Set aside.

STEP 4
Add the remaining 1/2 tbsp of butter to the pan with the vegetables and stir to combine. Once the veggies are coated, add the cooked rice, eggs, and soy sauce mix to the pan. Sauté on Medium/High heat for 3-5 minutes.

STEP 5
Remove fried rice from the heat. Garnish with scallions and serve with orange chicken or your favorite dinner entrée.

NUTRITION FACTS (per serving)

322 calories | 8.6g protein | 33g carbs | 16.7g fat