Vegetable Fried Rice
Servings 8
Equipment
- Large Skillet or Wok
Ingredients
- 2 tbsp canola oil
- 6 cups cold rice–made the day before and refrigerated
- ½ small yellow onion diced
- 2 carrots peeled and diced
- 8 oz shiitake mushrooms sliced
- 4-5 cloves of garlic minced
- 1 tbsp fresh ginger grated
- ½ frozen peas thawed
- 3 green onions chopped
- 3 eggs slightly beaten
- 3 tbsp soy to taste (more if desired)
- ¾ tsp of white pepper
Instructions
- Heat the vegetable oil in a large wok or pan. Add the yellow onion, white portion of the green onion, and carrots, then cook, stirring occasionally, for 3-4 minutes, or until tender.
- Add the shiitake mushrooms to the pan and cook, stirring occasionally, for 2-3 minutes.
- Add the garlic and ginger to the pan and sauté for 60 seconds, then add the soy sauce and white pepper along with the rice, peas, most of the green part of the green onions, and peas. Mix the rice thoroughly.
- Add the beaten eggs to a separate large, warmed skillet coated with cooking spray over medium heat and cook for 10-20 seconds, flipping it like a pancake until thoroughly cooked. Remove from the skillet and cut into small pieces (I used my pizza cutter). Side Note: You can also cook the egg directly in the large skillet with the rice if you'd prefer.
- Gently mix the sliced egg into the rice. Taste and add more soy sauce or white pepper if needed.
- Remove from heat, top with the remaining green onions, and serve. Enjoy!