Veggie-Packed Skillet Rice

Name: Veggie-Packed Skillet Rice
Total time: 30 min
Yield: 2
Ingredients: 2 tsp peanut oil; 1 egg, beaten; 1 tsp ginger, minced; 1 clove garlic, minced; 3 Tbsp reduced-sodium teriyaki sauce; 2 Tbsp lime juice; 1 tsp brown sugar; 0.25 tsp salt; 0.125 tsp red pepper flakes; 3 cups cold cooked rice; 0.83333334697612 cup frozen peas, thawed; 0.83333334697612 cup frozen carrot slices, thawed; 0.83333334697612 cup frozen chopped broccoli, thawed; 0.25 cup sliced green onion (green part only)

Elevate your weeknight dinner with this easy, vegetable-loaded twist on fried rice. Customize it further by swapping out veggies or adding protein to suit your tastes.

Recipe Info

Prep Time

30 min

Difficulty

Easy

Servings

Nutrition

calories164calories

carbohydrates30g

fat3g

protein5g

Dinner East And Southeast Asian Asian

Ingredients

2 tsp peanut oil

1 egg, beaten

1 tsp ginger, minced

1 clove garlic, minced

3 Tbsp reduced-sodium teriyaki sauce

2 Tbsp lime juice

1 tsp brown sugar

0.25 tsp salt

0.125 tsp red pepper flakes

3 cups cold cooked rice

0.83333334697612 cup frozen peas, thawed

0.83333334697612 cup frozen carrot slices, thawed

0.83333334697612 cup frozen chopped broccoli, thawed

0.25 cup sliced green onion (green part only)

Directions

Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring constantly, until set, about 3 minutes. Transfer egg to a plate and return wok to heat.

Add ginger and garlic to the skillet; cook until fragrant, about 1 minute. Stir in teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes. Bring to a boil, then reduce heat to medium and simmer for 2 minutes.

Crumble rice into the wok, separating grains as it warms. Stir in peas, carrots, broccoli, and green onion. Cook until vegetables are tender, 7 to 10 minutes. Fold egg into the rice mixture; cook and stir until egg is heated through, about 1 to 2 more minutes.