Fried Rice with Eggs & Veggies

You’ll Need

  • 1½ cups cooked rice (brown, basmati or long-grain)
  • ¾ cup soy sauce
  • 2 Tbsp light brown sugar
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp canola oil
  • 2 carrots, cut into matchsticks and diced
  • 2 cups frozen peas
  • 4 scallions, thinly sliced
  • 4 large eggs, beaten

Prep and Cook

  • In a small bowl, combine the soy sauce, sugar and vinegar and set aside.
  • Heat the oil in a skillet set over medium-high heat. Add the carrots and cook for 2 minutes.
  • Add the peas and a few Tbsp of the soy sauce mixture and cook for 2 minutes.
  • Add the cooked rice, remaining sauce and scallions and cook until heated throughout.
  • Push the rice to the side of the pan and pour the eggs to the centre. Scramble them with a wooden spoon and stir them into the rice.


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