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One Pan Veggie Fried Rice

One Pan Veggie Fried Rice

One Pan Veggie Fried Rice is a simple, nourishing dish that combines cooked rice with a variety of vegetables, eggs, and flavorful seasonings, all cooked in a single skillet for easy preparation and cleanup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 Cups Cooked White Rice (Chilled)
  • 3 Large Eggs (Beaten)
  • 1 Cup Carrots (Diced)
  • 1 Cup Frozen Peas
  • 1/2 Cup Green Onions (Sliced)
  • 3 Garlic Cloves (Minced)
  • 1 Tablespoon Fresh Ginger (Grated)
  • 3 Tablespoons Soy Sauce
  • 1 Tablespoon Toasted Sesame Oil
  • 2 Tablespoons Vegetable Oil

Method
 

  1. Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Scramble the beaten eggs and set aside once cooked.
  2. Add the remaining oil, diced carrots, and white parts of green onions to the skillet. Sauté for 3-4 minutes, then add minced garlic and ginger, stirring for 30 seconds.
  3. Add frozen peas and cook for 1 minute. Increase heat to high and add chilled rice, breaking up clumps. Stir for 3-5 minutes until toasted.
  4. Pour soy sauce and toasted sesame oil over the rice, mixing well. Return scrambled eggs and green onion tops to the pan, tossing to combine. Adjust seasoning if needed and serve hot.

Notes

Use day-old rice for best results. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 2 months.