Description
A simple and quick fried rice recipe packed with vegetables and egg.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 cup chopped mixed vegetables (e.g., carrots, peas, corn, bell peppers)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 large eggs, lightly beaten
- 3 cups cooked rice, preferably day-old
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add mixed vegetables and stir-fry for 3-5 minutes until tender-crisp.
- Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- 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 with your spatula.
- Pour soy sauce and sesame oil over the rice and vegetables. Stir well to combine everything.
- Cook for another 2-3 minutes, stirring frequently, until the rice is heated through.
- Stir in chopped green onions.
- Serve immediately.
Notes
- Using day-old rice helps prevent the fried rice from becoming mushy.
- Feel free to add other vegetables like broccoli, mushrooms, or snap peas.
- For a spicier kick, add a pinch of red pepper flakes with the garlic and ginger.
- 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: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 100mg
Keywords: fried rice, vegetable fried rice, egg fried rice, easy fried rice, quick dinner, vegetarian recipe