Veggie Egg Fried Rice
Serves 4
15 mins prep
0 mins total
A comforting bowl of veggie egg fried rice packed with mushrooms, green beans, corn, and carrots, seasoned with sesame oil, soy sauce, and a hint of chili paste, topped with sesame seeds.
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1. Make sure all your veggies are chopped and ready to go. If using day-old rice, break up any clumps for even cooking. 2. In a large skillet or wok, heat a bit of sesame oil over medium heat. Crack in the Nellie’s eggs and scramble until just set. Remove from pan and set aside. 3. Add a little more sesame oil to the same pan. Sauté the mushrooms, carrots, green beans, and corn until tender, about 5–7 minutes. 4. Stir in the cooked rice, breaking it up as it heats. Add the soy sauce, fish sauce, rice vinegar, and chili paste. Toss well to combine all the flavors. 5. Return the scrambled eggs to the pan and mix everything thoroughly. Taste and adjust seasoning as needed. 6. Top with a sprinkle of sesame seeds and optional green onions. Serve hot and enjoy your bowl of comfort!
