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Easy Vegetable Fried Rice

J. Kenji López-Alt
  • minutes
  • Serves 2 to 3

INGREDIENTS

1

Carrot, peeled and cut into small dice (3 ounces; 85g), medium

2

medium cloves Garlic

1

Onion, finely chopped (4 ounces; 115g), small

4 oz

Peas, frozen

2

Scallions, thinly sliced (1 ounce; 30g)

1

Egg, large

1 tsp

Soy sauce

12 oz

cooked white rice, cooked

1

Kosher salt and ground white pepper

1 tsp

Sesame oil, toasted

2 tbsp

Vegetable or canola oil