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Quickest Spring Vegetable Fried Rice

1020 faves | 9 recommends
Nutrition per serving    (USDA % daily values)
CAL
1249
FAT
69%
CHOL
104%
SOD
43%
Uploaded by: Stacie Bllis

Comments

Fabulous recipe. Cannot wait to try. TY
Mary Cheshier   •  5 May   •  Report
Fabulous recipe. Great idea for spring. Thank you
Mary Cheshier   •  5 May   •  Report
glad you all are liking this one!
Stacie Bllis   •  3 May   •  Report
Super yummy
Iman Aharchi   •  3 May   •  Report
Glad you enjoyed—it's our current go-to dinner!
Stacie Bllis   •  30 Apr   •  Report
very good
Misty Byrd   •  30 Apr   •  Report
Add a comment

Ingredients for 2 servings

1 tablespoon plus 1 teaspoon soy sauce, divided

2 teaspoons rice wine vinegar

3 teaspoons sesame oil, divided

2 eggs

1/2 teaspoon canola oil

2 cloves garlic, minced

1″ knob of fresh ginger, minced

3 cups chopped spring veggies such as snap peas, broccoli, peas (frozen or fresh), carrots, asparagus

3 cups leftover white or brown rice

Salt

Hot sauce, such as sriracha, for serving (optional)

2-3 scallions, chopped, for garnish (optional)

Toasted or black sesame seeds, for garnish (optional)

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