A quick and easy meal featuring rice, eggs, carrots, green beans, and a delightful soy-sesame sauce. This Veggie Egg Fried Rice is not only kid-friendly and freezer-friendly but also perfect for using up ingredients in your fridge and pantry.
Heat 1 tablespoon of vegetable oil over medium heat in a large wok or pan.
2
Beat the eggs together, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then add to the heated pan. Cook the eggs, scrambling, until cooked through. Transfer the eggs to a clean bowl.
3
Add the remaining 1 tablespoon of vegetable oil to the wok or pan.
4
Add the chopped onions and minced garlic, and cook for 3 minutes.
5
Stir in the chopped carrots, and cook for another 3 minutes. Add the chopped green beans, and cook for an additional 3 minutes.
6
Add the reduced-sodium soy sauce, sesame oil, cooked and cooled rice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the pan, and stir until everything is evenly distributed.
7
Fold in the cooked eggs.
8
Taste and add the optional 1/4 teaspoon salt if necessary.
9
Sprinkle with thinly sliced scallions and toasted sesame seeds, then serve and enjoy!