Vegetable Fried Rice
VegetableFried Rice is a quick and flavorful dish that's perfect for using up left-over rice and a medley of fresh vegetables. This recipe combines tender-crisp veggies, aromatic garlic, and savory soy sauce for a delightful, satisfying meal.
Ingredients
- 2 cups cooked and cooled rice preferably day-old rice
- 2 tbsp vegetable oil
- 1 small onion
- 2 cloves garlic, minced
- 1 cup mixed vegetables, chopped carrots, peas, bell peppers, broccoli
- 2 tbsp soy sauce or to taste
- 1 tsp sesame oil optional, for extra flavor
- 2 green onions (scallions), chopped
- Salt and pepper to taste
- 2 large eggs optional, for non-vegan version
- Fresh cilantro or parsley for garnish optional
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- If using eggs, whisk them in a bowl and add them to the hot skillet. Scramble them until they're fully cooked but still slightly moist. Remove the scrambled eggs from the skillet and set them aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the mixed vegetables to the skillet. Stir-fry for 3-5 minutes until they are tender-crisp.
- Add the cooked and cooled rice to the skillet. Break up any clumps and stir-fry for 3-4 minutes until the rice is heated through and starts to turn slightly crispy.
- Drizzle the soy sauce (and sesame oil, if using) over the rice and vegetables. Stir to combine evenly.
- If you're using the scrambled eggs, return them to the skillet and stir them into the rice mixture.
- Season with salt and black pepper to taste. Adjust the soy sauce and other seasonings as needed.
- Add the chopped green onions and stir to incorporate them into the fried rice.
- Once everything is heated through, remove the skillet from the heat.
- Serve the Vegetable Fried Rice hot, garnished with fresh cilantro or parsley if desired.