Dairy-Free & Egg-Free Vegetable Fried Rice
A simple and flavorful vegetable fried rice, made safe for those with dairy and egg allergies.
Ingredients
- 4 cups Cooked rice (day-old)
- 2 tbsp Vegetable oil
- 1/2 cup Carrot
- 1/2 cup Peas
- 1/2 cup Corn
- 3 tbsp Soy sauce (low sodium)
- 1 tsp Sesame oil
- 2 Scallions
- 2 cloves Garlic
- 1/2 tsp Ginger
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a wok or large skillet over medium-high heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, about 1 minute. This is approximately 190°C.
- 2Add the 2 cloves of minced garlic and the 1/2 teaspoon of ginger to the hot oil. Stir constantly for 30 seconds until fragrant, being careful not to burn them.
- 3Add the 1/2 cup of carrot, 1/2 cup of peas, and 1/2 cup of corn to the skillet. Stir-fry for 2 minutes until the vegetables are slightly tender.
- 4Add the 4 cups of cooked rice to the skillet. Use a spatula to break up any clumps of rice and stir it into the vegetables.
- 5Pour the 3 tablespoons of soy sauce and the 1 teaspoon of sesame oil over the rice mixture. Stir everything together until the rice is evenly coated and heated through, about 3-5 minutes. The rice should be hot to the touch.
- 6Add the 2 sliced scallions to the skillet. Stir-fry for 1 more minute to combine.
- 7Serve the vegetable fried rice hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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