Description
This Easy Vegetable Fried Rice is a quick and flavorful dish made with day-old rice, vibrant vegetables, and savory soy sauce. It’s a satisfying meal that comes together in just 25 minutes, perfect for busy weeknights or using up leftovers.
Ingredients
- 3 cups cooked jasmine or long grain rice (preferably day-old)
- 2 tablespoons vegetable oil or sesame oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup carrots, diced
- 1/2 cup green peas
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 2 green onions, chopped
- Salt and pepper, to taste
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Sauté the garlic and onions until fragrant and slightly golden.
- Add the carrots and peas, cooking until tender-crisp.
- Push the veggies to the side, pour in the beaten eggs, and scramble until just set.
- Add the rice, breaking up clumps and mixing everything together.
- Pour in soy sauce, season with salt and pepper, and stir-fry until well combined and slightly crispy.
- Top with chopped green onions before serving.
Notes
- Use day-old rice for best texture and avoid mushiness.
- Customize with your favorite veggies or protein like tofu, chicken, or shrimp.
- Add chili flakes or sriracha for a spicy kick.
- Store leftovers in the fridge for up to 3 days.
- Reheat in a skillet with a splash of water or oil to maintain moisture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 95mg
