Chinese · PANTRYHOP RECIPE
Egg & vegetable fried rice
15 minutes · 2 servings · vegetarian
Ingredients
Check you have the quantities below.
- 2 cups cooked rice
- 2 egg
- 1 small carrot
- ½ cup peas
- 1 tbsp soy sauce
- 1 tbsp oil
Let’s make it
- Dice carrot small. Warm oil and cook carrot and peas for 4–5 minutes.
- Push vegetables aside; add beaten eggs and scramble until fully cooked.
- Add cooked rice and soy sauce. Stir-fry until piping hot throughout. Use rice that was promptly refrigerated, not rice left out.
Listed allergens: egg, soy, wheat. Check every product label and substitute.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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