Veggie-Loaded Fried Rice
A quick, nutritious dinner that transforms leftover rice into something spectacular. This recipe packs in colorful vegetables while maintaining authentic fried rice flavor. It's customizable to whatever vegetables you have on hand and comes together in under 30 minutes.
Ingredients
- 3 cups cooked day-old rice white or brown
- 2 eggs lightly beaten
- 2 carrots diced
- 1 cup frozen peas
- 1 red bell pepper diced
- 2 cups chopped broccoli florets
- 1 cup corn kernels
- 3 cloves garlic minced
- 1 inch ginger grated
- 3 green onions sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Break up any clumps in your day-old rice using your fingers. This ensures every grain gets evenly fried.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.
- In the same pan, add carrots and broccoli. Cook for 3-4 minutes until they start to soften.
- Add bell peppers, garlic, and ginger. Stir-fry for 2 minutes until fragrant.
- Add peas and corn. Cook for another 2 minutes.
- Push vegetables to one side of the pan and add a bit more oil if needed. Add the rice to the empty side.
- Stir-fry the rice for 2-3 minutes before combining with the vegetables.
- Pour in soy sauce and sesame oil. Mix well to combine.
- Add the scrambled eggs back to the pan and toss everything together.
- Garnish with green onions and serve hot.