20 Minute Vegetable Fried Rice
Fried rice with carrots, red pepper, egg and a delicious soy sauce mix.
Ingredients
- 2 ½ tablespoons low sodium soy sauce
- 2 tablespoons water
- ½ teaspoon honey
- ½ teaspoon fresh ginger grated
- ¼ teaspoon sesame oil
- 1 teaspoon vegetable oil plus 1 tablespoon
- 2 large eggs beaten
- 1 cup (140 grams) yellow onion, chopped
- 1 cup (135 grams) bell pepper
- ½ cup (67 grams) carrot, peeled, cut in half and thinly sliced
- 1 garlic clove finely chopped or grated
- 2 cups (316 grams) leftover white rice
- 2 green onions/scallions thinly sliced
Instructions
- To a small bowl, whisk together the soy sauce, water, honey ginger and sesame oil. Set aside.
- To a large sauté pan, add the teaspoon of oil over medium heat. Pour in the egg and allow to cook until it starts to firm, then flip. Break up the egg using a spatula, remove and set aside.
- Add the tablespoon of oil to the pan over medium-high heat. When it starts to ripple add the onion, bell pepper and carrot. Toss while cooking to soften, about 7-8 minutes.
Stir in the garlic and rice, breaking up the rice and mix well with the vegetables. Evenly pour the soy sauce mix all over the rice and stir well. Add the egg and mix. Serve immediately.
Video
Nutrition
Serving: 1 | Calories: 176kcal | Carbohydrates: 28g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 93mg | Sodium: 367mg | Fiber: 1g | Sugar: 2g