peas and carrots

Looking for a side dish or a main meal to make with your leftover rice? Make kimchi fried rice! You only need a handful of ingredients for this and it tastes great with a fried egg on top!

Quick Kimchi Fried Rice

gochujang or sriracha (or more to taste)

soy sauce

sesame oil

onions

frozen peas and carrots

rice

eggs

scallions, chopped (greens only)

sauce: start by placing a sieve over a...

sauce: start by placing a sieve over a bowl. Add the kimchi and press down using a spoon. Measure out as much of the sauce in a bowl from the kimchi as you can before getting more from the container. Stir in the gochujang, soy sauce, and sesame oil and set aside. If the kimchi is in large pieces, you can chop it up a little bit.

veggies: Add a splash of oil in a large...

veggies: Add a splash of oil in a large skillet over medium-high heat. Add the onions and saute them until tender and fragrant, about 4-5 minutes. Add the chopped kimchi and the peas and carrots and allow them to defrost and become tender.

eggs (optional): If you'd like to add the eggs...

eggs (optional): If you'd like to add the eggs in, scramble 3 eggs in a bowl. Make a well in the center of the skillet and pour in the egg mixture and scramble. For fried eggs on top, omit this step.

fried rice: Add the rice to the skillet and...

fried rice: Add the rice to the skillet and stir everything together. Pour in the prepared sauce and stir until everything is coated evenly with the sauce. When the rice starts to sizzle, it's done. Top with the chopped scallions. For fried eggs, fry them up in a separate skillet and serve them on top!

A satisfying vegan stew, straight from my mom's Egyptian kitchen! Humble peas and carrots, quickly braised in a tasty, aromatic tomato sauce. Best served with a generous drizzle of our quality Private Reserve extra virgin olive oil!

Egyptian Vegan Stew with Peas and Carrots

Private Reserve Extra Virgin Olive Oil

yellow onion, chopped

garlic clove,

lb frozen sweet peas

Salt

coriander

tsp black pepper

tsp sweet Spanish paprika

tomato sauce

vegetable broth

parsley

jalapeno peppers

Lebanese rice recipe

Fattoush salad or simple Mediterranean salad

red pepper hummus

Mezze platter

Note: If you're making Lebanese rice, a salad or another dish to serve along, make those first as the stew is quick to cook.

In a 3-quart dutch oven like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium-high heat.

Add chopped onions and cook until translucent, stirring frequently. Add the garlic, carrots, peas, a pinch salt, and spices. Toss to combine. Cook for 5 minutes or so over medium-high heat, until fragrant, stirring regularly.

Add broth and tomato sauce raise the heat. Bring to a boil for 5 minutes, then turn the heat to medium. Cover and simmer for 15 minutes or so. Occasionally, uncover and stir the stew. Taste and adjust seasoning.  Peas and carrots should be cooked through and tender, but not mushy. Once you achieve that, it's ready!

Transfer the stew to serving bowls. Add a generous drizzle of Private Reserve extra virgin olive oil on top. Garnish with parsley, and a few slices of jalapeno if you like a little heat! Serve with warm pita or your favorite crusty bread. (See suggested starters above)

This looks like such a comforting dish, and if it's mama's recipe it's going to be super duper awesome! :D

I love how easy this looks! Yay for warm vegan comfort food :-)

This looks amazing! Do you think chick peas could be added? I will be trying this very soon.

It looks delicious. We have the same dish in Macedonia, except that we don't add broth. I'll definitely try this new version of "grasok" (green peas in Macedonian) :)

Simple and tasty! I used 1.5 cup fresh tomatoes, instead of  15 oz can. I served it with the Lebanese Rice and some cucumber, tomato, onion, avocado, parsley salad. Next time I’ll try it with crusty bread. Thanks!

This recipe is wonderful! For such a quick cook time, it is SO flavoursome and with minimal ingredients I have on hand. Gorgeous recipe and this will be on rotation. I made it with your Lebanese rice with vermicelli. Every recipe I try from your site is an absolute winner. Thank you!

Suzy, Thank You SO MUCH for blessing us with all of your Lovely Recipes! You are truly Heaven sent and we just wanted to let you know that we have made 4 dishes so far (after just finding your website) and we have loved every single one of them!  This one, being one of them ?.  I love how fun and easy you make cooking look, that is truly a Gift and a Talent. Keep them coming, we are so excited to follow you on this Wonderful Foodie Journey~. ~?~ Marlene and Caroline, Salt Lake City, UT

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Quick Kimchi Fried Rice

Egyptian Vegan Stew with Peas and C...

The most viewed peas and carrots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine