Vegetable Fried Rice

The vegetable fried rice is a great main course, but it also makes a great side dish.

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  • ¼ cup peanut oil
  • 1½ cups diced yellow onions
  • 1½ cups diced carrots
  • 1 tablespoon minced garlic
  • 4 large eggs
  • 1 tablespoon toasted sesame oil
  • 2 3⁄4 cups uncooked long grain rice, cooked according to package directions and cooled
  • ½ cup rice wine
  • 1⁄3 cup soy sauce
  • 1 cup English peas
  • ½ cup thinly sliced scallions


Set the EGG for direct cooking at 425ºF/218ºC.

Place a Carbon Steel Wok on the grid and preheat for 2 minutes.

Heat the peanut oil in the preheated Paella Pan and add the onions and carrots. Close the lid of the EGG and sauté for 2 to 3 minutes, until the carrots are tender. Add the garlic and cook for 1 minute, stirring occasionally (Stir-Fry). Using a wooden spoon, move the vegetables to the outer edges of the Paella Pan, leaving the center exposed.

Using a whisk, beat the eggs and sesame oil in a small bowl. Pour the beaten eggs into the center of the Paella Pan. Using a wooden spoon, stir until the eggs are scrambled.

Add the rice and rice wine. Close the lid of the EGG and and cook for 3 to 4 minutes, stirring often, until all the ingredients are combined. Add the soy sauce, peas, and scallions. Stir to combine and cook for 1 minute. Transfer the rice to a bowl and serve immediately.

Serves 6 as a main course, or 8 as a side dish

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