Description
A simple and quick recipe for vegetable fried rice with egg, perfect for a weeknight meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 cup chopped mixed vegetables (e.g., carrots, peas, corn, bell peppers)
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 2 large eggs, lightly beaten
- 3 cups cooked rice, preferably day-old
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add mixed vegetables, garlic, and onion. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Push vegetables to one side of the skillet. Pour beaten eggs into the empty side and scramble until cooked.
- Add cooked rice to the skillet. Break up any clumps.
- Pour soy sauce and sesame oil over the rice and vegetables. Stir well to combine and heat through, about 5-7 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Using day-old rice helps prevent the fried rice from becoming mushy.
- You can add other protein sources like cooked chicken, shrimp, or tofu.
- Adjust soy sauce quantity based on your preference.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 150mg
Keywords: fried rice, vegetable fried rice, egg fried rice, easy fried rice, quick dinner, vegetarian recipe