Description
Description A speedy vegetable fried rice dish that transforms ordinary ingredients into a delicious meal in just 20 minutes.
Ingredients
- 2 cups cooked rice, chilled
- 2 tablespoons vegetable or canola oil
- 2 eggs, lightly beaten (optional)
- 1 cup mixed frozen vegetables, thawed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil (optional)
- 1 green onion, sliced
- Salt and black pepper to taste
- A pinch of sugar (optional)
- Red chili flakes (optional)
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Instructions
- Prep everything first: chop the onion, slice the green onion, beat the eggs, and thaw the veggies.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and swirl to coat the pan.
- Pour in the eggs and scramble them quickly until barely set. Remove the eggs and set aside.
- Add the remaining tablespoon of oil to the pan and toss in the onion. Cook until translucent, about 2 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Add the mixed vegetables and stir-fry until heated through and slightly crisp, about 2-3 minutes.
- Increase heat to high. Add the rice and press it into the pan for a few seconds; then stir to separate grains.
- Pour the soy sauce and sesame oil evenly over the rice, add salt, pepper, and a pinch of sugar, and stir well.
- Fold the scrambled eggs and sliced green onion into the rice, taste, and adjust seasoning.
- Serve hot with extra green onion and red chili flakes if desired.
Notes
- Notes
- For best texture, use chilled rice. Feel free to adapt with whatever vegetables or proteins you have on hand.