Carrot Fried Rice


  • 1/2 cup carrot- first julienned, then diced

  • 1/2 cup yellow onion, diced

  • 1/2 cup chicken, beef, spam, tofu, or any leftover protein you have on hand- diced (optional)

  • 2 eggs, scrambled

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tbsp butter

  • 2 cups rice

**Vegan note: you can use vegan eggs or scramble silk tofu


  1. Sauté your carrot, onion and your choice of protein for 3-4 minutes then turn off the heat.

  2. In a clean pan, add the eggs and scramble it until cooked. Once cooked, turn off that heat and set aside.

  3. Add your rice, butter and scrambled eggs to the pan with the carrots, mixing well until incorporated. Season with salt and pepper, to taste. Give it a toss and done. Enjoy!

33 views0 comments

Recent Posts

See All

Ingredients: 1/2 lb spaghetti 1 tbsp salted butter 2-3 slices bacon (beef, turkey or plant-based bacon) 1 tbsp yellow onion or small shallot, minced 1 tbsp garlic, minced 1-2 baby portobello or shiita

Servings: 2 INGREDIENTS 1 cup/200 g short grain or sushi rice 1 package Yubuchobap 1/2 small carrot 1-2 Shitake mushrooms, chopped. 2 tbsp/15 ml Spring onion, chopped Dash of salt DIRECTIONS Cook your

Crab 1/2 block firm smoked tofu 1 tsp capers 1/2 tsp white pepper vegan mayo juice of 1/2 squeezed lemon 1 tsp old bay seasoning DIRECTIONS Squeeze all of the fluid from the block of tofu. You will ne