Quick and Easy Vegetable Fried Rice

Here's another quick and SUPER easy dinner for you, Vegetable Fried Rice! This fried rice only takes 20 minutes to make and- helps you to use up some of that leftover rice and produce just sitting in your fridge. I used zucchini,carrots, onion, peas, and scallions in my rice, but you can definitely adjust this to make it fit the ingredients that you already have at home, if you're not up for a trip to the store. If you're someone who doesn't like vegetables, or you're cooking for someone who doesn't like vegetables- this rice is the way to go! It helps you to sneak in the stuff that's good for you, while still tasting like it came from a restaurant. P.S. it's vegetarian, too :) Remember to tag me if you're making any of these recipes, Instagram @lifewithsarahdavis Facebook @SarahElizabeth

Author: Sarah Davis

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4

Keywords: Vegetable Fried Rice, Fried Rice, Quick dinner, Easy Dinner, One pan dinner, Fast Dinner, Weeknight Dinner, Quick Lunch, Lunch, Vegetarian

Ingredients:

• 2-3 cups cooked, leftover rice (I used brown, but you can use whatever you have!)
• 1/2 an onion, diced
• 1 small carrot, diced
• 1 zucchini, diced
• 1/4-1/2 cup frozen peas
• 3-4 scallions (whites and greens), sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon sesame oil
• 1 pat of butter
• 2 eggs
• 2 tablespoons soy sauce
• 1 teaspoon hoisin sauce
• Salt and pepper to taste
• Optional: Sriracha and extra scallions or even cilantro for topping

Instructions:

1. I like to start by getting all of my ingredients ready and accessible. Fried rice comes together really fast, so you want to make sure that you have everything chopped and prepped before you put anything in the pan. Dice your onion, carrot, scallions and zucchini. Place on a plate. Add 1/4-1/2 cup frozen peas to the plate. Mince your ginger and garlic and put on the plate. Near the area where you will be cooking, place your rice, sesame oil, butter, eggs, soy sauce, and hoisin on the counter so it is ready to go.

Here's what my plate looked like

2. In a medium/large pan, begin to heat sesame oil over a medium/high heat. Once the oil is fragrant, add in ginger and garlic. Cook for 30 seconds.

3. Add in onions, stir and cook for 1 minute. Then add carrots. Stir and cook for another minute. Add zucchini. Stir and cook for 1-2 minutes, until the zucchini starts to get some color and the onions are translucent. Then add your frozen peas and scallions. Cook for 1 minute until peas are defrosted. Remove vegetables from pan.

4. Crack 2 eggs in the pan and scramble them. When the eggs are finished cooking, remove them from the pan and place them with the cooked vegetables.

5. Add a pat of butter to the pan. When it is melted and bubbling, add your rice. Stir and cook for 1-2 minutes, allowing the rice to heat through.

6. Add vegetables and eggs back to the pan with the rice. Mix well the evenly distribute.

7. Add soy sauce and hoisin to the rice. Cook for an additional 30 seconds-1 minute, stirring well. Taste. Add salt and pepper to your liking.

8. Optional: Serve and garnish with sriracha and fresh cut scallions and cilantro.

Notes:

1. If you're looking to make this recipe even quicker, frozen mixed veggies are a great option to throw in!

2. As mentioned above, you can throw in WHATEVER produce you have! Feel free to add/substitute/omit to get this to your liking.

3. If you're still working from home, this makes a tasty, easy lunch as well :)