Fried Rice with Peas and Carrots 

Fried Rice with Peas and Carrots 

Servings
SERVINGS

8

Prep Time
PREP TIME

10 Min

Cook Time
COOK TIME

14 Min

Turn leftover rice into a wholesome meal when making our fried rice with peas and carrots. Simple yet satisfying, this dish is a delightful mix of white rice, scrambled eggs and colorful vegetables tied together in a savory soy sauce. Try our fried rice with canned peas and carrots as a side paired alongside orange chicken, ginger beef, honey walnut shrimp or eggplant tofu.

FEATURED PRODUCTS

Peas & Diced Carrots

Peas & Diced Carrots
WHERE TO BUY
Fried Rice with Peas and Carrots 
Full Recipe

FULL RECIPE

Serving Size: 8

Prep Time: 10 minutes

Cook Time: 14 minutes

Green Giant product(s) used: Peas & Diced Carrots

Lists of ingredients:

  • 2 tablespoons vegetable oil, divided
    2 large eggs, beaten
    1 teaspoon sesame oil
    2 cloves garlic, minced
    1 small yellow onion, finely chopped
    2 cups cold, cooked white rice
    1 can (15 ounces) Green Giant® Peas & Diced Carrots, drained
    2 Tablespoons soy sauce
    ¼ teaspoon ground white pepper
    2 Tablespoons sliced green onions for garnish

Steps

STEPS

1 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high. Add beaten eggs and scramble until cooked through, about 4-5 minutes. Remove eggs from the skillet and set aside.
2 Add the remaining 1 tablespoon of oil and sesame oil to the skillet. Stir in garlic and onion. Cook 2-3 minutes until fragrant and the onion is slightly translucent.
3 Add the cold, cooked rice to the skillet. Use a spatula to break up any clumps and cook 3-4 minutes until the rice is heated through and lightly toasted.
4 Stir in peas and carrots. Add the cooked scrambled eggs back to the skillet and mix well. Stir in soy sauce and ground white pepper. Cook for 2 minutes to allow the flavors to blend.
5 Remove from heat and garnish with sliced green onion. Serve hot.

TIPS & TRICKS

Why use cold, cooked rice when making our egg fried rice with peas and carrots? Fresh rice is too moist and would stick together when cooking this dish, whereas day-old rice is firm enough to separate. This ensures each grain gets fried and well-mixed with the other stir-fry ingredients for that lighter, crispier texture you want.

Serving Size: 8

Prep Time: 10 minutes

Cook Time: 14 minutes

Green Giant product(s) used: Peas & Diced Carrots

  • 2 tablespoons vegetable oil, divided
    2 large eggs, beaten
    1 teaspoon sesame oil
    2 cloves garlic, minced
    1 small yellow onion, finely chopped
    2 cups cold, cooked white rice
    1 can (15 ounces) Green Giant® Peas & Diced Carrots, drained
    2 Tablespoons soy sauce
    ¼ teaspoon ground white pepper
    2 Tablespoons sliced green onions for garnish

1 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high. Add beaten eggs and scramble until cooked through, about 4-5 minutes. Remove eggs from the skillet and set aside.
2 Add the remaining 1 tablespoon of oil and sesame oil to the skillet. Stir in garlic and onion. Cook 2-3 minutes until fragrant and the onion is slightly translucent.
3 Add the cold, cooked rice to the skillet. Use a spatula to break up any clumps and cook 3-4 minutes until the rice is heated through and lightly toasted.
4 Stir in peas and carrots. Add the cooked scrambled eggs back to the skillet and mix well. Stir in soy sauce and ground white pepper. Cook for 2 minutes to allow the flavors to blend.
5 Remove from heat and garnish with sliced green onion. Serve hot.

Tips & Tricks

Why use cold, cooked rice when making our egg fried rice with peas and carrots? Fresh rice is too moist and would stick together when cooking this dish, whereas day-old rice is firm enough to separate. This ensures each grain gets fried and well-mixed with the other stir-fry ingredients for that lighter, crispier texture you want.

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