Prep Time: 10 minutes | Cook Time: 15 minutes
- 4 cups cooked white rice
- 2 eggs beaten
- 1 Tbsp oil divided
- 1 shallot sliced thinly
- 1 cup matchstick carrots
- 1 red bell pepper diced
- 1 garlic clove
- 2 Tbsp soy sauce
- 1 Sliced green onion (green part only)
In large wok or skillet, heat 1 teaspoon oil on medium heat. Add eggs and slowly stir until set, about 1 minute. Transfer to a small bowl and set aside.
Add remaining oil to the pan and heat on medium-high until shimmering. Add shallot and carrot and cook 1 minute. Add bell pepper and cook another 2 minutes. Add garlic and continue to cook until vegetables are tender, about 3 minutes more. Add rice to pan and toss to coat. Pour in soy sauce and mix. Add eggs and remove from heat. Top with sliced green onion.
This vegetarian side dish is a great way to use up leftover rice.
We like to use the matchstick carrots for sir-frying because they cook fast. You can usually find them in the salad department with the bagged lettuces.
Serve this vegetable fried rice alongside this Teriyaki Salmon for a complete meal.