Description
Easy Vegetable Fried Rice is a quick, colorful meal packed with vegetables and fluffy rice. It’s perfect for using leftover rice and makes a delicious lunch, dinner, or meal-prep option that is both satisfying and easy to prepare.
Ingredients
Rice and Vegetables
- 4 cups cooked and chilled rice
- 1 cup frozen peas and carrots
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 green onions, sliced
Oils and Sauces
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
Others
- 2 eggs, beaten (optional)
- Black pepper, to taste
Instructions
- Heat Oil: Heat sesame oil in a large skillet or wok over medium-high heat until shimmering to prepare for stir-frying.
- Scramble Eggs: Pour in the beaten eggs, scramble them quickly until cooked through, then remove from the pan and set aside to add later.
- 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, cooking for 3–4 minutes until vegetables are heated through and slightly tender.
- Add Rice: Stir in the cooked and chilled rice, breaking up any clumps to ensure even mixing and heating.
- Season: Pour in soy sauce and optional oyster sauce, stirring thoroughly to combine all ingredients and enhance flavor.
- Combine Eggs: Return the scrambled eggs to the pan and toss everything together to heat through and distribute evenly.
- Garnish and Serve: Sprinkle the sliced green onions on top, add black pepper to taste, and serve the fried rice hot for best flavor.
Notes
- Day-old rice creates the best texture as it is drier and prevents mushiness.
- For extra protein, add tofu, chicken, or shrimp during the vegetable cooking step.
- Adjust the amount of soy sauce to suit your taste preference and dietary needs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
