Veggie-Packed Egg Fried Rice with Potato and Carrot

A delightful twist on traditional fried rice, this recipe incorporates tender potato and vibrant carrots, all tossed with fluffy rice and scrambled eggs for a comforting meal.

Steps

1. Heat the vegetable oil in a pan over medium heat. 2. Add the minced garlic and sauté until fragrant. 3. Add the diced potato and carrot, cooking until they soften, about 5-7 minutes. 4. Push the vegetables to one side of the pan and crack the egg into the other side. Scramble the egg until fully cooked. 5. Add the cooked rice, soy sauce, salt, and pepper to the pan, mixing everything together. 6. Stir-fry for an additional 2-3 minutes until heated through. 7. Garnish with chopped green onions before serving.

1 cup cooked rice 1 small potato, diced 1 small carrot, diced 1 egg 2 tablespoons soy sauce 1 tablespoon vegetable oil 1 clove garlic, minced Salt and pepper to taste Chopped green onions for garnish