I love to cook, try new recipes, and share them! When healthy ingredients meet complementary spices, magic happens in the kitchen.
Homemade Egg-Free Fried Rice
For my family, fried rice from a restaurant, although tasty, isn't safe for us since my son has an egg allergy. So if we're at a restaurant, we order white rice. But at home, I've made this egg-free veggie fried rice countless times, and it's always a hit. Sometimes I'll add more veggies to make it a filling main dish for dinner, and sometimes I'll leave it as is and have it as a side dish. However you make it, this recipe is tried and true and tastes delicious!
|Prep time||Cook time||Ready in||Yields|
- 2 cups (3–4 medium) carrots, peeled and chopped
- 1 medium sweet yellow onion, chopped
- 1 1/2 cups frozen peas
- 2 cups (uncooked) white rice
- 2 tablespoons extra virgin olive oil
- 1/4 cup tamari or soy sauce
- 1/4 cup water
- pinch salt & pepper
- green onions, chopped for garnish
- 1 1/2 cups frozen or canned corn
- Cook the rice either in a rice cooker or on the stove so that it is ready by the time you are done cooking the veggies. I like to start the rice cooker right as my first step, just before I begin cooking the veggies since it takes about 20 minutes for the rice to cook.
- In a frying pan on medium heat, add olive oil and onions. Sauté them until they begin to turn translucent.
- Add chopped carrots to the pan. Stir to coat in oil and to ensure even cooking.
- When the onions begin to brown, increase heat to medium-high. After a few seconds, add half of the water and continue to stir.
- Keep stirring the carrots and onions. As the water cooks off, add the remainder of the water. You are just sort of steam-cooking the carrots a little so they aren't too hard in the finished rice.
- Once most of the water has cooked off, reduce the heat back to medium and continue stirring. Add peas and corn, and stir to combine all ingredients.
- Once all ingredients are warmed through, add cooked rice to the pot and stir until all ingredients are combined.
- Continue cooking for 3–4 minutes to allow the rice to brown a little in the pan.
- Pour soy sauce/tamari over the veggie rice mixture and stir to coat. If you want darker rice, add more soy sauce/tamari.
- Garnish with green onions and enjoy!
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2019 Lisa Bean