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Egg and Mixed Vegetable Stir-Fried Rice Recipe

Egg and Mixed Vegetable Stir-Fried Rice recipe


This is a yummy rice dish with eggs and lots of veggies. You cook rice and mix it with colorful vegetables like carrots and peas. Then you add eggs and soy sauce to make it extra tasty. It's a good meal for lunch or dinner.


4 cups of cooked white rice
1 tablespoon of olive oil
2 medium carrots, diced
1 cup of frozen peas
1 red bell pepper, diced
2 cloves of garlic, minced
1 tablespoon of grated ginger
4 green onions, sliced
1 small red chili, deseeded and finely chopped
3 tablespoons of low sodium soy sauce
1 tablespoon of sesame oil
4 large eggs, beaten
1/4 cup of crispy fried onions


Heat the olive oil in a large pan over medium-high heat. Add the carrots and bell pepper, and cook for about 3 minutes until they start to soften.
Stir in the frozen peas, garlic, ginger, green onions, and red chili. Cook for another 2 minutes.
Push the vegetables to one side of the pan. Pour the beaten eggs into the other side and scramble them, mixing them with the vegetables once cooked.
Add the cooked rice to the pan with the vegetables and eggs. Pour in the soy sauce and sesame oil, and stir everything together. Cook for another 5 minutes until the rice is heated through and starts to get crispy on the bottom.
Serve the stir-fried rice garnished with crispy fried onions.

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