Veggie Fried Rice with Egg & Peas

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Jasmine rice1 1/2 cups
• Eggs4
• Frozen peas1 cup
• Carrots2
• Scallions4
• Garlic2 cloves
• Fresh ginger1 tbsp
• Gluten-free tamari3 tbsp

How dinner comes together

1. 1

   Cook the rice according to the package directions, then spread it on a sheet pan or large plate for 5 minutes so steam can escape.

2. 2

   Dice the carrots, slice the scallions, mince the garlic and grate the ginger. Beat the eggs with a pinch of salt.

3. 3

   Scramble the eggs in a hot oiled skillet until just set, then transfer them to a plate.

4. 4

   Cook the carrots and peas until crisp-tender. Add the garlic, ginger and scallion whites for 30 seconds.

5. 5

   Add the rice and tamari. Toss over high heat until hot with a few browned spots, 3–4 minutes.

6. 6

   Fold in the egg ribbons and scallion greens, then taste before adding salt.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Egg
• Soy

Equipment

• Large nonstick skillet or wok
• Medium saucepan
• Mixing bowl