Colorful Fried Rice

  • Lunch
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A rainbow of diced vegetables stir-fried with fluffy rice and soy sauce, offering a vibrant and nutritious twist on a takeout favorite.

Ingredients

  • 1 1/2 cups cold cooked rice
  • 2 green onions, chopped 1 small carrot, diced
  • 1/4 cup fresh or frozen peas, thawed
  • 4 teaspoons soy sauce
  • 1 tablespoon minced fresh parsley 1 tablespoon vegetable oil
  • 1 egg, beaten
  • salt and pepper to taste

Directions

  1. In a skillet, cook and stir the rice, onions, carrot, peas, soy sauce and parsley in oil until onions are tender and rice is heated through. Add egg; cook and stir until egg is completely set. Season with salt and pepper.

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