EASY VEGETABLE FRIED RICE | ALL AMERICAN COOKING
Recipe Information
Vegetable Fried Rice
Heat a griddle to medium high and add avocado oil, spreading it around with a spatula.
Pour 3 beaten eggs into the oil and cook until set, flipping as needed to create a flat egg pancake. Remove and set aside.
Increase heat to high and add chopped carrots, onion, celery, and red bell pepper to the griddle. Cook until softened, tossing occasionally.
Add canned bean sprouts to the side of the griddle to heat through, while keeping the veggies on a lower heat.
Create a hole in the veggies, add a splash of oil, and add minced garlic. Cook for 10-15 seconds until aromatic, then mix with the veggies.
Add mostly defrosted frozen peas to the mixture and continue to cook, keeping everything together on the griddle.
Incorporate day old rice into the veggie mixture, breaking up clumps and mixing thoroughly.
Prepare the sauce by whisking together about 1/2 cup soy sauce, 1/4 cup peanut oil, and a couple squirts of sriracha. Pour over the rice and veggies, mixing to combine.
Add the previously cooked and chopped egg back into the mixture and toss everything together until well combined.
Kill the heat and move the fried rice to one side of the griddle to prepare for serving.
Pack the fried rice into a bowl, place a plate on top, and flip to create a presentation. Garnish with thinly sliced green onion.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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