Description
This easy Veggie Fried Rice recipe is a flavorful and customizable dish, perfect for a quick weeknight meal or a party appetizer. It uses day-old rice and a colorful mix of vegetables, seasoned with garlic, soy sauce, and sesame oil for a delicious taste explosion in every bite.
Ingredients
Scale
- 4 cups cooked rice day-old is best
- 2 cups mixed vegetables carrots, peas, bell peppers
- 3 cloves garlic minced
- 3 stalks green onions sliced
- 2–3 tablespoons soy sauce low sodium recommended
- 1 teaspoon sesame oil
- 1 cup tofu or scrambled eggs for added protein
- 1/4 cup fresh cilantro for garnish
- 1 teaspoon crushed red pepper flakes for spice
- 1 tablespoon oil
Instructions
- In a large wok over medium-high heat, add 1 tablespoon oil and preheat until shimmering.
- Add minced garlic, carrots, bell peppers, and peas; cook for 4-5 minutes until veggies are crisp-tender.
- Push veggies to one side, pour in beaten eggs, and scramble until set.
- Stir in day-old rice, breaking up clumps; cook for 2-3 minutes.
- Drizzle soy sauce and sesame oil over rice; toss for about 1 minute.
- Fold in green onions, tofu or cilantro, and cook for another 30 seconds.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Can be frozen for up to 3 months.
- For a soy-free alternative, use tamari or coconut aminos.
- Keep pets away from seasoned fried rice.
- If fried rice turns out soggy, use day-old rice, add soy sauce gradually, and cook on high heat, stirring frequently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 70 mg