Easy Vegetable Fried Rice

This crowd-pleasing vegetarian and gluten-free dish comes together in a flash as long as you have some cold leftover rice. The next time you're getting Chinese take out, order an extra box of rice and stash it in the fridge or freezer. When you want to make fried rice, let the rice thaw if it’s frozen and break up any lumps before cooking. (Or just steam enough rice yourself, but be sure to allow time to chill it until cold.) The recipe, which makes 4 cups, is a Yummly original created by Julia Lee.

Author: Yummly

Category: Dinner

Cuisine: Other

Difficulty: EASY

Prep. Time:

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 4 Servings

Calories: 298 kcal per serving

Ingredients

2 Tbsps - vegetable oil
2 Teaspoon - fresh ginger
2 Clove - garlic
3 Cup - cooked rice
1 ½ Cup - frozen mixed vegetables carrots
1 Tbsp - toasted sesame oil
1 - egg
1 ¼ teaspoon - kosher salt
¼ teaspoon - white pepper

Instructions

Heat oil in a wok or large sautÃ© pan over medium heat. When it’s hot, add ginger and garlic and cook, stirring often, until softened but not brown, 1 1/2 to 2 minutes. Add rice and break up lumps with the back of a spoon. Stir-fry until all the grains of rice have had a chance to sizzle on the bottom of the pan, about 4 minutes.
Add mixed vegetables and stir until well combined. Push the rice mixture to one side of the wok. Add 1 Tbsp. sesame oil and the egg to empty side of wok and scramble egg until just set, about 1 minute. Then stir the egg and rice together.
Season rice with salt and pepper. Serve immediately, with more sesame oil to add to taste.