Egg Fried Rice with Peas and Carrots
This classic egg fried rice is a beloved kid friendly dish that comes together in just 15 minutes using simple pantry ingredients that are completely nut free and dairy free. It is the perfect way to use leftover rice and sneak in extra vegetables without any complaints from picky eaters.
Quick and easy egg fried rice loaded with peas and carrots that is completely nut free dairy free and ready in 15 minutes.
Nutrition per serving
Ingredients
Base
Protein
Vegetables
Sauce
Aromatics
Cooking
Instructions
Heat the Pan
Heat sesame oil in a large wok or wide skillet over high heat until it is shimmering hot. High heat is essential for proper fried rice as it creates the slightly smoky charred flavor that makes this dish so irresistible.
Scramble the Eggs
Pour the beaten eggs into the hot pan and scramble them quickly for about 1 minute until just set but still slightly soft. Push them to the side of the pan to make room for the remaining ingredients.
Add Rice and Vegetables
Add the garlic to the pan and cook for 30 seconds. Add the cooked rice and thawed peas and carrots and stir fry over high heat for 3 to 4 minutes pressing the rice against the pan to break up any clumps and get some crispy bits.
Season and Finish
Pour the soy sauce over the rice and toss everything together until evenly coated. Mix in the scrambled eggs and cook for one final minute. Taste and adjust seasoning then serve immediately while hot.
Substitutions
Common mistakes
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