Veggie Fried Rice
User Reviews
5
Veggie Fried Rice
Description
This fried rice features cold, cooked white rice tossed with finely chopped onion, carrot, red bell pepper, frozen peas, and minced garlic. Vegetables are stir-fried first until softened, then removed while scrambled eggs cook separately in the pan. The rice and vegetables are combined again with soy sauce and toasted sesame oil to finish, enhancing the dish's savory and nutty notes. Salt and black pepper adjust seasoning throughout.
The method uses medium-high heat to achieve slight caramelization on vegetables and to maintain separated rice grains. The inclusion of cold rice is key, preventing clumping and helping create a better texture with occasional crispy bits. This dish provides a complete vegetarian option with protein from eggs and a colorful mix of vegetables.
Veggie Fried Rice works well as a main meal or a side to accompany other dishes. Garnishing with sliced green onions adds fresh color and mild onion flavor. It’s suited for using leftovers efficiently while delivering a satisfying, cooked-from-scratch meal.
For best results, cut vegetables evenly to ensure uniform cooking. Avoid freshly cooked rice to keep the grains firm and separate. Adjust soy sauce quantities to taste for the desired saltiness.
Ingredients
- 3 cups white rice leftover rice is perfect!, cooked
- 1 tablespoon vegetable oil divided use
- ½ cup onion finely chopped
- ½ cup carrot chopped
- ½ cup red bell pepper chopped
- ½ cup peas frozen
- 2 teaspoons garlic minced
- 2 egg lightly beaten
- 3 tablespoons soy sauce or more to taste
- 1 tablespoon sesame oil toasted
- salt to taste
- black pepper to taste
- green onion optional, sliced, for garnish
Instructions
- In a large wok or skillet, heat 2 teaspoons of the vegetable oil over medium high heat.
- Add the onion and carrot to the pan, cook 3-5 minutes or until softened. Stir in the red bell pepper; cook 2-3 minutes more. Add the garlic and cook for 30 seconds.
- Season to taste with salt and pepper. Remove the vegetables from the pan, place them on a plate and cover to keep warm.
- Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula until the eggs are scrambled and cooked through. Season with salt and pepper.
- Add the rice, reserved cooked veggies and frozen peas to the pan. Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined and warmed through, 3-4 minutes. Season to taste with salt and pepper, add more soy sauce if desired.
- Serve immediately, sprinkled with sliced green onions if desired.
Notes
- Use cold leftover rice to ensure separated grains and better texture.
- Cut vegetables into uniformly sized pieces to promote even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 93mg | 31% |
| Sodium | 784mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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