Egg and Veggie Fried Rice

10 min prep

10 min cooking

Serves 4

Difficulty 1/5

Convenient packaged and frozen vegetables make the prep for this recipe even easier than going for take-out. Cold rice is key to making good fried rice–if it’s too warm and soft it will clump together and become mushy so plan ahead to cook it in the morning or the day before, or purchase a package of unflavoured pre-cooked rice. Serve with your favourite beef stir-fry or fast-fry steaks or simply slice up leftover roast beef and toss it in at the end to warm through.

4 eggs 1 tbsp (15 mL) vegetable oil 1 small onion, finely chopped 2 cups (500 mL) cauliflower rice, thawed if frozen 2 tbsp (30 mL) soy sauce 1 tsp (5 mL) sesame oil 1 ½ cups (375 mL) mixed frozen peas and carrots, thawed 2 cups (500 mL) cold cooked long-grain brown rice (about ⅔ cup/150 mL uncooked) 3 green onions, chopped

1. Whisk eggs in a medium bowl until well blended. Set aside. 2. Heat vegetable oil over medium-high heat in a large skillet. Stir-fry onion for about 2 minutes or until softened. Add cauliflower rice, soy sauce and sesame oil; stir-fry for 2 minutes. Push vegetables to one side of the pan. Pour eggs into the cleared side of the pan. As eggs begin to set, gently move a spatula across bottom and sides of pan to form marble-sized, soft curds of egg. Cook for about 3 minutes or until eggs are thickened and no visible liquid egg remains. 3. Add peas and carrots and cold rice to pan; gently mix into eggs and vegetables. Cook, gently folding with the spatula, for about 3 to 5 minutes or until rice is hot. Serve sprinkled with green onions.

Egg and Veggie Fried Rice

Ingredients

Directions