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
150g
frozen vegetable medley, thawed
1 tablespoon
unsalted butter
Kosher salt, as desired
Ground black pepper, as desired
600g
cooked rice of choice, cooled
2 tablespoons
soy sauce
Toppings (optional)
Sesame oil for drizzling, as desired
Sliced green onions
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.
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.
2 tablespoons
canola oil
3
large eggs, lightly beaten
1 tablespoon
minced garlic
1 tablespoon
minced shallot
150g
frozen vegetable medley, thawed
1 tablespoon
unsalted butter
Kosher salt, as desired
Ground black pepper, as desired
600g
cooked rice of choice, cooled
2 tablespoons
soy sauce
Toppings (optional)
Sesame oil for drizzling, as desired
Sliced green onions
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 2 of 5
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.
2 tablespoons
canola oil
3
large eggs, lightly beaten
1 tablespoon
minced garlic
1 tablespoon
minced shallot
150g
frozen vegetable medley, thawed
1 tablespoon
unsalted butter
Kosher salt, as desired
Ground black pepper, as desired
600g
cooked rice of choice, cooled
2 tablespoons
soy sauce
Toppings (optional)
Sesame oil for drizzling, as desired
Sliced green onions
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 3 of 5
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.
2 tablespoons
canola oil
3
large eggs, lightly beaten
1 tablespoon
minced garlic
1 tablespoon
minced shallot
150g
frozen vegetable medley, thawed
1 tablespoon
unsalted butter
Kosher salt, as desired
Ground black pepper, as desired
600g
cooked rice of choice, cooled
2 tablespoons
soy sauce
Toppings (optional)
Sesame oil for drizzling, as desired
Sliced green onions
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 4 of 5
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.
2 tablespoons
canola oil
3
large eggs, lightly beaten
1 tablespoon
minced garlic
1 tablespoon
minced shallot
150g
frozen vegetable medley, thawed
1 tablespoon
unsalted butter
Kosher salt, as desired
Ground black pepper, as desired
600g
cooked rice of choice, cooled
2 tablespoons
soy sauce
Toppings (optional)
Sesame oil for drizzling, as desired
Sliced green onions
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 5 of 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.
