This recipe for vegetable fried rice with scrambled egg cooks in about 10 minutes thanks to the large surface of the Weber Griddle.
Whisk the sauce ingredients together in a small mixing bowl.
Preheat the griddle on high heat for 10 minutes and have all of your ingredients close by.
Squeeze about 2 tbsp of oil onto the griddle and use a spatula to spread it evenly over the surface.
Squeeze about 2 more tbsp of oil onto the left side of the griddle and add the carrots. Cook until slightly softened and caramelized, 4–5 minutes. Add the peas and garlic then cook until warmed though, 2–3 minutes.
While the vegetables cook, add the egg to the centre of the griddle and cook until just set, 2–3 minutes, then push to the corner of the griddle.
While the vegetables and eggs cook, add 2 tbsp of oil to the right side of the griddle then add the rice. Cook, stirring constantly, until the rice begins to brown slightly and jump on the griddle, 5–6 minutes.
Once the vegetables are crisp tender and the rice is slightly browned, mix everything together. Add the sauce and continue to cook, stirring constantly until the sauce has been absorbed into the rice and warmed through, 2–3 minutes.
Top with the sliced scallions and serve with additional soy sauce.
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