Description
A speedy vegetable fried rice dish that transforms ordinary ingredients into a delicious meal in just 20 minutes.
Ingredients
Scale
- 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)
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
For best texture, use chilled rice. Feel free to adapt with whatever vegetables or proteins you have on hand.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Keywords: fried rice, vegetarian, quick meal, weeknight dinner, rice dish