Vegetable Fried Rice

By: Aileen Clark

Vegetable Fried Rice
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Kids, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Sauté
cuisine icon Notes
["PER SERVING CALORIES: 250 | FAT: 10g | PROTEIN: 8g | SODIUM: 561mg FIBER: 3g | CARBOHYDRATES: 33g | SUGAR: 3g"]
cuisine icon Keywords
15-30 min, 4 servings, Aileen Clark, contributed, cook 10 min, cooked white rice, dinner, easy, fried rice, frozen peas, instant pot fried rice, instant pot rice, kids, large eggs, main course, medium carrot, medium white onion, modern, olive oil, prep 10 min, sauté, soy sauce, vegetable fried rice

prep icon Prep Time
10 min
cook icon Cook Time
10 min

serving icon Servings
4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1/2 medium white onion
  • 1/2 medium carrot
  • 2 large eggs
  • 2 cups cooked white rice
  • 1 cup frozen peas
  • 2 tablespoons soy sauce
Instructions
  • Press Sauté button on Instant Pot®. Add the oil and allow it to heat up.
  • Add onion and carrot to Instant Pot®. Cook until vegetables are soft, 5 minutes. Stir occasionally.
  • Move vegetables to side of pot and pour beaten eggs into empty spot in the Instant Pot®. Scramble eggs in the pot 3 minutes.
  • Pour in rice and peas. Stir and then cook an additional 2 minutes.
  • Mix in the soy sauce and turn Instant Pot® off.
  • Serve immediately.
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