I don’t know about you, but in my house, fried rice is an absolute favorite! Fried rice can be very filling and satisfying, especially if you add in the right ingredients. Scrambled eggs is a great source of protein and is an ingredient staple in fried rice recipes. I also often use leftover roast chicken – even shredded pot roast or Italian sausage! This recipe is a vegetarian recipe, but you can easily delete the eggs to make it vegan, or add some grilled chicken or shrimp if you choose to. Really, the ball is in your court!
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547 per serving
- 3 tablespoons canola oil
- 3 eggs, scrambled
- 1/2 cup Spanish onion, small dice
- 1/2 tablespoons minced garlic
- 3 cup white or brown rice, cooked
- 1 cup edemame, thawed
- 1 cup rainbow carrots, shredded or chopped in small pieces
- 2 tablespoons low sodium soy sauce
- 1 teaspoons kosher salt
- fresh cracked black pepper
Heat a wok or large non-stick skillet on high with canola oil.
Take the onion and garlic and saute for about 1 minute. Constantly stir the onions and garlic, being careful not to let them burn.
Add the rice, stir and heat through for about 5 minutes, making sure the heat is on high. Add the edamame and carrots and cook for another 5-8 minutes, until the have softened but still firm in texture. Then, add the scrambled eggs and lightly mix with all the ingredients.
Finally, add the soy sauce, salt and pepper. Mix together and taste for flavor.