Take the mystery out of fried rice by tackling this recipe featuring a vegetarian version, easily adapted for your favorite vegetables or even the addition of meat.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
164 Calories
Recipe Instructions
Step 1
Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes. Transfer egg to a plate and return wok to heat.
Step 2
Cook ginger and garlic in skillet until fragrant, about 1 minute. Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes.
Step 3
Crumble cold rice into the wok. Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion. Cook and stir mixture until the vegetables are tender, 7 to 10 minutes. Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more.
Ingredients
1 egg, beaten
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1 teaspoon brown sugar
2 tablespoons lime juice
2 teaspoons peanut oil
3 cups cold cooked rice
3 tablespoons reduced-sodium teriyaki sauce
0.25 teaspoon salt
0.125 teaspoon red pepper flakes
0.66666668653488 cup frozen peas, thawed
0.66666668653488 cup frozen carrot slices, thawed
0.66666668653488 cup frozen chopped broccoli, thawed
