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Carrot, Peas & Mushroom Fried Rice

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Carrot, Peas and 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 servings

Prep

10 min

Cook

8 min

Ready

20 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoons vegetable oil
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½ inch ginger
finely chopped or minced
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2 cloves garlic
or as needed, minced
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2 each scallions, spring or green onions
thinly sliced, or baby leeks
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1 cup mushrooms, button
or cremini, sliced
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1 small carrots
cut into small cubes
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2 cups rice
cooked from leftover
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½ cup peas, frozen
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½ cup corn
fresh or frozen
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1 large eggs
cooked and scrambled, optional
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Sauce
2 tablespoons soy sauce, tamari
or to taste
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1 teaspoon sesame oil
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½ tablespoon rice vinegar
or to taste
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1 teaspoon sugar
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Ingredients

Amount Measure Ingredient Features
15 ml vegetable oil
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0.5 inch ginger
finely chopped or minced
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2 cloves garlic
or as needed, minced
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2 each scallions, spring or green onions
thinly sliced, or baby leeks
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237 ml mushrooms, button
or cremini, sliced
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1 small carrots
cut into small cubes
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473 ml rice
cooked from leftover
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118 ml peas, frozen
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118 ml corn
fresh or frozen
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1 large eggs
cooked and scrambled, optional
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Sauce:
3E+1 ml soy sauce, tamari
or to taste
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5 ml sesame oil
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7.5 ml rice vinegar
or to taste
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5 ml sugar
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 406g (14.3 oz)
Amount per Serving
Calories 88414% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 1305mg 54%
Total Carbohydrate 56g 56%
Dietary Fiber 7g 27%
Sugars g
Protein 42g
Vitamin A 91% Vitamin C 16%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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