Description
Vegetable Fried Rice is a vibrant and satisfying dish that perfectly combines fluffy rice with colorful vegetables, making it ideal for busy weeknights or casual gatherings. This quick and easy recipe allows you to creatively use leftovers while delivering savory flavors that will impress your family and friends. Enjoy it as a main course or delightful side dish, adding a burst of freshness to any meal.
Ingredients
Scale
- 3 cups cooked rice (preferably day-old)
- 1 cup mixed vegetables (carrots, peas, bell peppers, corn)
- 2 cloves garlic, minced
- 1 small onion, diced
- 3 tbsp soy sauce (low-sodium recommended)
- 2 tbsp vegetable oil (canola or sunflower)
- 2 large eggs (optional)
Instructions
- Prepare all ingredients by dicing the onion, mincing the garlic, and chopping any additional vegetables.
- Heat vegetable oil in a large skillet or wok over medium-high heat until hot.
- Sauté the onion and garlic for about 2 minutes until fragrant. Add mixed vegetables and stir-fry for another 3-4 minutes until tender.
- Add cooked rice to the pan, tossing everything together with a spatula to coat evenly.
- Drizzle in soy sauce while continuing to stir-fry. If using eggs, scramble them on one side of the pan before mixing into the rice.
- Serve hot, garnished with green onions or sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg