Description
Easy Vegetable Fried Rice is a quick and colorful stir-fried dish packed with vibrant vegetables and fluffy rice. Ideal for using leftover rice, this recipe offers a flavorful, nutritious meal perfect for lunch, dinner, or meal prep, with optional eggs to boost protein.
Ingredients
Rice and Protein
- 4 cups cooked and chilled rice
- 2 eggs, beaten (optional)
Vegetables and Aromatics
- 1 cup frozen peas and carrots
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 green onions, sliced
Sauces and Oils
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- Black pepper, to taste
Instructions
- Heat the Oil: Heat 2 tablespoons of sesame oil in a large skillet or wok over medium-high heat to prepare for stir-frying.
- Cook the Eggs: If using eggs, add the beaten eggs to the pan and scramble them gently until just cooked. Remove the eggs and set aside.
- Sauté Aromatics: Add diced onion and minced garlic to the pan and sauté until fragrant and translucent, about 2-3 minutes.
- Cook Vegetables: Add frozen peas and carrots to the pan and cook for 3 to 4 minutes until tender.
- Add Rice: Stir in the cooked and chilled rice, breaking up any clumps, ensuring everything is evenly combined and heated through.
- Season: Add 2 tablespoons soy sauce and 1 tablespoon oyster sauce (if using), stirring well to distribute the flavors evenly.
- Combine Eggs: Return the scrambled eggs to the pan and toss everything together to combine thoroughly.
- Garnish and Serve: Sprinkle sliced green onions over the fried rice and serve hot immediately.
Notes
- Using day-old rice gives the best texture by preventing clumping.
- For more protein, add tofu, chicken, or shrimp according to preference.
- Adjust the amount of soy sauce to your taste for preferred saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
