Fried Rice with Carrots and Scallion

Ingredients

• Rice1 cup (200 g)
• Egg1 count (55 g)
• Carrot1/2 medium (30 g)
• Scallion2 tablespoon (10 g)
• Garlic1/2 clove (2 g)
• Ginger1 slice (3 g)
• Soy Sauce1/2 tablespoon (7 g)
• Sesame Oil1 tablespoon (10 ml)
• Peas1/4 cup (50 g)

Instructions

1. 1

   Step 1

   First, dice the carrot, chop the scallion (white part) and garlic. Grate the ginger and set aside.

2. 2

   Step 2

   Separately, beat the egg in a bowl and set aside.

3. 3

   Step 3

   Place a pot filled with water over high heat. Once boiling, add the peas and carrots and boil for 6 minutes. Remove and set aside.

4. 4

   Step 4

   Heat a non-stick frying pan and pour the egg. Once the bottom is set, flip and cook until set. Turn off and set aside.

5. 5

   Step 5

   Place a wok over high heat. Once heated, add half of the oil, lower the heat to medium and stir-fry the garlic and scallion (white part) for a few seconds.

6. 6

   Step 6

   Add the previously cooked rice, the remaining oil, soy sauce, peas, carrot, diced egg and stir.

7. 7

   Step 7

   Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fried Rice with Carrots and Scallion can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.