September 20th is National Fried Rice Day. And the incredible EGG is a key ingredient! File this 15-minute fried rice recipe in your go-to box for busy weeknights. Not only is it fast and delicious, but it’s versatile as well.
½ Tbsp Avocado Oil
1/3 cup Diced carrots
3 Tbsp Diced green beans
1 Tbsp Diced onion or shallots
2 Tbsp Diced green scallions
½ cup Chopped cauliflower
1 large EGG
1/3 cup Leftover cooked rice
1 Tbsp Low-Sodium soy sauce
½ tsp Sesame oil
½ Tbsp Dark soy sauce (optional, for coloring)
1.) Heat a nonstick pan on medium-high heat, add avocado oil.
2.) Add all vegetable ingredients. Stir to cook until the vegetables have somewhat softened (adjust cooking time depending on how crunchy you like your vegetables in fried rice).
3.) Add egg to the pan of vegetables and scramble until the egg is almost cooked through. You may either beat the egg in a separate bowl and pour it into the pan or simply crack the egg into the pan and quickly scramble.
4.) Add leftover cooked rice. Add soy sauce, sesame oil and dark soy sauce (if using) and stir until evenly combined. Transfer fried rice onto a plate or bowl and serve!
— Use any crunchy vegetables you have on hand.
— Add meat or seafood if you wish.
— Swap in whatever cooked grain you like.Back to Recipes