Dairy-Free & Egg-Free Vegetable Fried Rice

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

Instructions

1. 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 375°F (190°C).
2. 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.
3. 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.
4. 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.
5. 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.
6. 6Add the 2 sliced scallions to the skillet. Stir-fry for 1 more minute to combine.
7. 7Serve the vegetable fried rice hot.

Related Guides