Carrot, Peas & Mushroom Fried Rice
Leftover rice is great for making fried rice, add whatever veggies you have in the fridge or freezer. Any your favorite stir-fry sauce or a combination of sauce binds everything together, scrambled eggs is always a great addition to add. Quick and easy to put together, and goes well with any Chinese dishes.
Yield
2 servingsPrep
10 minCook
8 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoons |
vegetable oil
|
|
| ½ | inch |
ginger
finely chopped or minced |
*
|
| 2 | cloves |
garlic
or as needed, minced |
|
| 2 | each |
scallions, spring or green onions
thinly sliced, or baby leeks |
|
| 1 | cup |
mushrooms, button
or cremini, sliced |
|
| 1 | small |
carrots
cut into small cubes |
|
| 2 | cups |
rice
cooked from leftover |
|
| ½ | cup |
peas, frozen
|
*
|
| ½ | cup |
corn
fresh or frozen |
|
| 1 | large |
eggs
cooked and scrambled, optional |
|
| Sauce | |||
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 | teaspoon |
sesame oil
|
|
| ½ | tablespoon |
rice vinegar
or to taste |
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 0.5 | inch |
ginger
finely chopped or minced |
*
|
| 2 | cloves |
garlic
or as needed, minced |
|
| 2 | each |
scallions, spring or green onions
thinly sliced, or baby leeks |
|
| 237 | ml |
mushrooms, button
or cremini, sliced |
|
| 1 | small |
carrots
cut into small cubes |
|
| 473 | ml |
rice
cooked from leftover |
|
| 118 | ml |
peas, frozen
|
*
|
| 118 | ml |
corn
fresh or frozen |
|
| 1 | large |
eggs
cooked and scrambled, optional |
|
| Sauce: | |||
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 5 | ml |
sesame oil
|
|
| 7.5 | ml |
rice vinegar
or to taste |
|
| 5 | ml |
sugar
|
|
Directions
Heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.
Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds to 1 minute until very fragrant.
Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.
Stir in the carrots, and cook for about 3 minutes until tender.
Meanwhile in a small bowl, mix together the sauce ingredients until well blended.
Add the rice into the pan or wok, stirring often, and cook until the rice is heated through, about 2 minutes.
Pour the sauce over, add the corn and peas into the pan, stirring frequently, and cook another 2 minutes until the corn and peas are cooked through, vegetables and rice are evenly coated.
Stir in the scrambled eggs until well combined.
Serve warm.
