Easy Fried Rice Vegetables (Printer-Friendly)

Fluffy fried rice with tender vegetables, eggs, and a savory soy-sesame finish for a quick, delicious side.

# What You’ll Need:

→ Rice and Grains

01 - 2 cups cooked white rice (preferably leftover, cold)

→ Vegetables

02 - ½ cup chopped carrots
03 - ½ cup chopped onions
04 - ½ cup frozen peas
05 - 2 tablespoons minced garlic

→ Dairy and Fats

06 - 2 tablespoons unsalted butter
07 - Vegetable oil, as needed (neutral high-heat)
08 - 1 teaspoon sesame oil (toasted)

→ Seasonings and Sauces

09 - 1 teaspoon garlic powder
10 - 4 tablespoons soy sauce (naturally brewed)
11 - Salt and black pepper, to taste

→ Proteins

12 - 2 large eggs, beaten

# Steps to Follow:

01 - Heat butter in a large skillet over medium heat. Add chopped carrots and cook for 5 minutes until softened and vibrant, stirring occasionally.
02 - Add chopped onions to the skillet along with a pinch of salt and pepper. Sauté for 3 minutes until translucent, then stir in minced garlic and cook for an additional minute without browning.
03 - Push cooked vegetables to the skillet edges. Drizzle 1 tablespoon vegetable oil into the center, pour in beaten eggs, and let set for 30 seconds. Gently scramble with vegetables until eggs are softly set.
04 - Add the cold cooked rice to the skillet. Drizzle an additional tablespoon of vegetable oil over the rice and stir in frozen peas. Spread rice evenly and allow to cook undisturbed for 2 to 4 minutes until some grains turn golden.
05 - Drizzle soy sauce and toasted sesame oil evenly over the rice. Sprinkle garlic powder and adjust salt and pepper as needed. Stir thoroughly to combine and cook for another 2 minutes to meld flavors.
06 - Remove from heat and spoon the fried rice into bowls. Allow it to rest briefly so flavors settle before serving warm.

# Helpful Hints:

01 - Use cold, leftover rice to achieve the ideal fried texture and prevent clumping.
02 - Cut vegetables uniformly for even cooking and consider allowing rice to crisp undisturbed for added texture.
03 - Store leftovers in an airtight container refrigerated up to three days; reheat gently with a splash of water.

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