Dinner, Kid-Friendly, Side Dishes

Vegetable Stir-Fried Rice

  • Prep 5 mins
  • Total 30 mins
  • Easy
  • Serves 4


  • Contains Eggs
  • Contains Soybeans

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Soybeans

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 tablespoons canola oil
  • 3 large eggs, lightly beaten
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1 cup frozen vegetable medley, thawed
  • 1 tablespoon unsalted butter
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • 2 1/2 cups cooked rice of choice, cooled
  • 2 tablespoons soy sauce

Toppings (optional)

  • Sesame oil for drizzling, as desired
  • Sliced green onions
  • Step 1

    Place the griddle plate on the unit. Turn the dial to set temperature to 375°F. Set an external timer to 7 minutes and allow the griddle plate to preheat.

  • Step 2

    When the griddle is preheated, add canola oil and eggs to the griddle plate and cook until desired scramble is achieved, about 4 minutes. Remove eggs from griddle and set aside.

  • Step 3

    Add the minced garlic and shallots and sauté until aromatic, about 2 minutes. Add the vegetable medley, butter, salt, and pepper and continue to cook for 3 minutes.

  • Step 4

    Add the cooked rice to the vegetable medley and cook until rice is crispy, about 4 minutes. Pour the soy sauce over the mixture, mix until well combined and cook for an additional 1 to 2 minutes.

  • Step 5

    Add the reserved scrambled eggs to the fried rice, mix until combined and cook until warmed through, about 2 to 3 minutes. Serve the vegetable fried rice warm with sesame oil and green onions.