Lunch: Vegetarian Fried Rice

Recipe by Judy Kim Try this takeout favorite instead of ordering delivery.

Ingredients

1 tomato, chopped
4 cloves garlic, chopped
1 jalapeño, chopped
1 tsp. white vinegar
2 tbsp. fish sauce
kosher salt
1/4 c. cilantro, roughly chopped
5 tsp. extra-virgin olive oil
3 large eggs
1 medium onion, chopped
1 large carrot, chopped
1 c. green beans, chopped into 1" pieces
1 red pepper, chopped
4 c. cooked jasmine rice
1 lime, cut into wedges

Instructions

In a mini prep food processor, add tomato, garlic, jalapeño, vinegar, fish sauce, and 1 teaspoon salt and pulse until blended, 1 minute. Add 1/4 cup cilantro and pulse until just incorporated. Set aside.
In a small bowl, whisk 3 eggs and 1/4 teaspoon salt with a fork until light and foamy. In a large skillet over medium heat, heat 1 teaspoon oil. Add eggs and stir slowly with a spatula until large curds form and eggs are set. Remove and set aside.
Heat remaining 4 teaspoons olive oil in skillet. Add onion, carrots, green beans, red pepper, and 1/4 teaspoon salt and cook until softened, 3 to 4 minutes. Add 2 tablespoons water and continue to cook until water is absorbed, then add rice and 1/2 cup sauce and cook 4 minutes more.
Turn off heat and stir in eggs and remaining cilantro. Squeeze fresh lime juice over rice and serve with remaining sauce.

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