Mustard Free Balsamic Maple Fried Rice

Total time25 min

Prep time10 min

Cook time15 min

4.9

(13)

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Ingredients

4 servings

3 cups cooked white rice, day-old and cold
2 tbsp garlic-infused oil, divided
3 large eggs, lightly beaten
4 scallions, green tops only, thinly sliced
1 medium carrot, peeled and finely diced
1 cup frozen corn kernels, thawed
salt and pepper, to taste

For the glaze

2 tbsp tamari
2 tbsp balsamic vinegar
2 tbsp maple syrup
1 tsp toasted sesame oil
¼ tsp ground ginger

For serving

1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the tamari, balsamic vinegar, maple syrup, toasted sesame oil, and ground ginger until combined. Set aside.
2
Heat 1 tbsp of the garlic-infused oil in a large skillet or wok over medium-high heat until shimmering. Add the diced carrot and cook, stirring frequently, until just tender, about 3–4 minutes. Add the corn and cook for 1 minute more, until heated through.

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