Vegetable Fried Rice

Vegetable Fried Rice

Culinary Tools:

  • Chef’s Knife
  • Bamboo Cutting Board
  • 4-quart Dutch Oven with Cover
  • 4-quart Wok
  • Slotted Turner (6-piece Kitchen Tool Set)


  • 3 cups white rice, uncooked
  • 1 cup zucchini, small diced
  • 1 cup yellow squash, small diced
  • ¼ cup white onion, small diced
  • ¾ cup carrot, small diced
  • 2 teaspoons olive oil
  • 3 eggs
  • ½ cup soy sauce
  • ½ cup teriyaki sauce
  • Salt and black pepper to taste


  1. Cut vegetables as directed.
  2. Pour 4¼ cups water into the Dutch Oven. Cook at medium-high heat with the valve open, for 7 minutes or until the valve whistles. Add rice and reduce temperature to low; cover with the valve closed and cook for 15 minutes. Remove pan from burner.
  3. Preheat Wok with 1 teaspoon olive oil at medium-high heat for 3 minutes. Add diced vegetables and sauté for 2 minutes. Using the turner, move vegetables to the side walls. Add remaining oil and eggs in the middle of the skillet; sauté for 1 minute.
  4. Add rice and stir well for 1 and a half minutes. Pour soy and teriyaki sauces; keep stirring for 2 minutes; add salt and pepper to taste. Serve warm.