Restaurant Style Veggie Fried Rice
An simple and quick side dish. This shortcut recipe feeds a family of 4 and tastes like the authentic rice you get from your favorite take out restaurant.
Ingredients
- 2 cups Jasmine rice, rinsed
- 2 eggs, scrambled
- 1 16 ounce bag of peas and carrots
- 4 green onions, diced
- 3 tablespoons reduced sodium soy sauce Dr.Bragg's aminos works well too!
- 2 tablespoons butter, unsalted
- 3 tablespoons chopped peanuts, optional
Instructions
- Add rinsed rice into a small rice cooker. Fill with water until just under the 2 cup fill line. Cook until lever pops to warm. (This is usually about 20 minutes with my cooker.) Set aside for 4-5 hours until ready to fry.
- Place butter in large cast iron skillet and scramble eggs. Add rice and stir with wooden spoon. Make sure that all rice kernels are separated.
- Add, frozen peas and carrots and stir in until well blended. Cook for about 8-10 minutes until vegetables have warmed. Add diced onion and soy sauce. Simmer for another 5 minutes and it is ready to go! Top with nuts if desired.