Rent Week Veggie Fried Rice with Egg

• 2 cups cooked white rice (cold), 1 tablespoon vegetable oil, 1/2 cup diced bell pepper, 1/2 cup diced carrot, 1/2 cup frozen peas, 1/2 cup diced onion, 2 cloves garlic (minced), 2 large eggs, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon black pepper, 2 green onions (chopped)

Steps

1. 1 Heat oil in a large skillet over medium heat.
2. 2 Add onion, carrot, and bell pepper; cook for 3 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add frozen peas and cook until heated through.
5. 5 Push veggies to one side and crack eggs into the skillet, cooking to your liking.
6. 6 Add rice to the skillet, breaking up any clumps.
7. 7 Stir in soy sauce and sesame oil; season with black pepper.
8. 8 Gently fold everything together until well combined.
9. 9 Remove from heat and garnish with chopped green onions.

Equipment

• Large skillet

Variations

• Add a drizzle of chili oil for a spicy kick.
• Use brown rice for a nutty flavor and extra fiber.

Substitutions

• Substitute soy sauce with tamari for gluten-free.
• Use coconut oil instead of vegetable oil for a tropical twist.

Pairings

• A side of miso soup
• A simple green salad

Nutrition

Tips

• Use day-old rice for best texture.
• Customize with your favorite veggies.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently in a skillet.

Serving Suggestions

• Serve with crispy wontons for crunch.
• Pair with a simple cucumber salad for a refreshing contrast.

FAQ