Vegetable Fried Rice
A comforting and delicious dish that offers a wonderful blend of flavors while using up leftover rice and vegetables.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Gather all your ingredients. Ensure the rice is cold and cooked beforehand, ideally refrigerated overnight.
- Heat the vegetable oil in a large skillet over medium heat until shimmering.
- Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant—be careful not to burn it.
- Push the garlic to one side of the skillet and add the beaten eggs. Scramble them until fully cooked, then mix with the garlic.
- Stir in the mixed vegetables and cook for 3-4 minutes, or until they are heated through. They should remain tender-crisp.
- Incorporate the cooked rice and soy sauce. Stir everything together, breaking up any clumps of rice. Cook for an additional 5 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste. Remove from heat and garnish with chopped green onions before serving.
Notes
Use day-old rice for best results and don’t overcrowd the pan when cooking.