🍚 Vegetable Fried Rice

Ingredients

• Fried rice

• 2 tbsp Vegetable oil (soybean)
• 3 Eggs, large, beaten
• 1 Yellow onion, chopped
• 2 clove Garlic, minced
• 1½ cup Frozen peas and carrots
• 1⅓ cup Long-grain white rice, cooked a day ahead and chilled (makes about 4 cups)
• 3 tbsp Low-sodium soy sauce
• 1 tsp Toasted sesame oil
• ¼ tsp Ground black pepper
• 3 Green onions, sliced
• 1 cup Sliced ham (deli), diced (optional)

Nutrition

Steps

You’ll need: large skillet or wok.

1. Heat 1 teaspoon oil in a large skillet over medium heat. Add the eggs and scramble until no liquid egg remains (egg dishes are done at 160°F). Move to a plate.
2. Add the rest of the oil and turn the heat to medium-high. Cook the onion 3 minutes, then the garlic for 30 seconds.
3. Add the peas and carrots (and ham, if using) and cook 2 minutes.
4. Add the rice, breaking up clumps, and cook without stirring 1 minute so it crisps a little, then stir. Repeat a few times until the rice is hot, about 5 minutes.
5. Stir in the soy sauce, sesame oil, pepper, eggs and green onions.

🌡 Safe temperaturesEgg dishes 160°F; Leftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.