by Anne Carter
New Recipe
PREP TIME - 10minutes COOK TIME - 20 minutes TOTAL TIME - 30 minutes COURSE - Breakfast SERVINGS - 8
-Rice Cooker -Spatula -Knife -Cutting Board
– ⅔ cup chopped baby carrots – ½ cup frozen green peas – 2 tablespoons vegetable oil – 1 clove garlic, minced, or to taste (Optional)
– 2 large eggs – 3 cups leftover cooked and chilled white rice – 1 tablespoon soy sauce, or more to taste – 2 teaspoons sesame oil, or to taste
1. Gather all your ingredients and chop them up. This step will make your cooking journey smoother and more enjoyable. 2. Take your chopped baby carrots and put them in a small saucepan.
3. Cover them with water and bring them to a low boil. Let them cook for 3 to 5 minutes. 4. Now, toss in the frozen green peas and give it a stir. Then, drain everything in a colander.
5. Turn the heat up high on your wok. 6. Pour in the vegetable oil, and then toss in the blanched carrots, peas, and garlic if you fancy it. 7. Cook them all together for about 30 seconds.
8. Crack your eggs into the wok and give them a quick stir. Scramble them alongside the veggies. 9. Keep stirring until the eggs are all cooked up and nicely mixed with the rest.
10. Toss in the leftover cooked and chilled white rice. Make sure it plays nicely with the veggies and eggs. 11. Pour in the soy sauce and give the rice a good toss. Make sure every grain gets a taste. Adjust the amount based on your flavor preference
12. Drizzle that sesame oil over the rice. It adds a little magic to the mix. Give it another toss for good measure. 13. Scoop out big servings of your quick and easy Vegetable Fried Rice onto plates. 14. The fantastic blend of flavors makes it a dish that can shine on its own or play well with other Asian-inspired dishes.