Vegetable Fried Rice

Cold rice is the whole trick. Freshly cooked rice sticks and steams. Spread leftover rice on a plate and refrigerate it, uncovered, for at least a few hours or overnight.

Ingredients

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• 3 cups cold cooked rice
• 2 tbsp neutral oil
• 2 eggs, beaten
• 1 carrot, finely diced
• 1 cup frozen peas
• 3 green onions, sliced
• 2 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tsp rice vinegar

How to make it

1. Break up the cold rice so there are no large clumps.
2. Heat 1 tablespoon of oil in a large skillet over high heat. Pour in the eggs and scramble them. Transfer them to a plate.
3. Add the remaining oil, carrot, and peas. Stir-fry for 2 minutes.
4. Add the garlic and rice. Spread the rice out and let it sit for 30 seconds, then toss. Repeat once so some grains toast.
5. Return the eggs to the pan. Add the soy sauce, vinegar, and green onions. Toss and serve.

Substitutions

• Corn can replace the peas.
• Leave out the eggs for an egg-free version and add a drained can of beans for substance.
• Tamari can replace soy sauce.

Storage

Refrigerate within two hours and eat within 3 days. Reheat in a skillet until steaming hot.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.