Vegetarian Egg Fried Rice

Ingredients

• 2 cups Cooked white rice (day-old preferred)
• 3 large Eggs
• 1/2 cup Carrots, diced
• 1/2 cup Frozen peas
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Rice vinegar (or light vinegar)
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 tbsp Neutral oil (for cooking)
• 2 tbsp Green onions, sliced(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (about 10 minutes): Dice the carrots, mince the garlic and ginger, slice the green onions, and measure the peas and cooked rice.

2. 2

   Scramble the eggs (about 5 minutes): Heat a large skillet or wok over medium-high heat with the neutral oil. Crack in the eggs and scramble until just set, then transfer to a plate.

3. 3

   Stir-fry the vegetables (about 5 minutes): In the same pan, add carrots and cook until slightly tender, then add peas and cook until hot.

4. 4

   Fry the rice and season (about 5 minutes): Add the cooked rice to the pan and break up any clumps. Stir in garlic and ginger for 30–60 seconds. Pour in soy sauce, rice vinegar, and sesame oil, then toss until the rice is evenly coated and hot.

5. 5

   Finish (about 0–2 minutes): Return the scrambled eggs to the pan, toss to combine, season with black pepper, and top with green onions. Serve immediately.