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Speedy Veggie Fried Rice

Speedy Veggie Fried Rice
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Speedy Veggie Fried Rice is a quick, flavorful, and versatile dish made with leftover rice, fresh vegetables, and a savory soy-based sauce. Perfect for a weeknight meal, this fried rice comes together in under 20 minutes and can be customized with your favorite veggies or protein.

Ingredients

– 4 cups cooked and chilled rice

– 1 cup frozen peas and carrots

– 1/2 cup frozen corn

– 1/2 cup yellow onion, finely chopped

– 3 cloves garlic, minced

– 1 teaspoon fresh ginger, grated

– 2 large eggs

– 3 tablespoons low-sodium soy sauce

– 1 teaspoon toasted sesame oil

– 2 tablespoons vegetable oil

– 2 green onions, thinly sliced

– Optional: 1/4 teaspoon white pepper

Instructions

  1. Heat vegetable oil in a large wok or skillet over medium-high heat.
  2. Add garlic and ginger, and stir-fry for 30 seconds until fragrant.
  3. Add mixed vegetables and cook for 3-4 minutes until tender-crisp.
  4. Push vegetables to one side of the skillet. Pour beaten eggs into the other side and scramble until cooked.
  5. Add chilled rice to the skillet, breaking up any clumps. Stir to combine with vegetables and eggs.
  6. Pour soy sauce and sesame oil over the rice. Stir-fry for 2-3 minutes until everything is well mixed and heated through.
  7. Garnish with sliced green onions and serve immediately.

Notes

  • Use day-old, chilled rice for the best texture to prevent mushiness.
  • For a vegan version, omit the eggs and use tamari instead of soy sauce.
  • Add a dash of chili sauce or sriracha for extra heat.
  • Customize with any vegetables you have on hand, such as broccoli, mushrooms, or zucchini.

Nutrition

Find it online: https://us.recipesfood.org/speedy-veggie-fried-rice/

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