This vegetable fried rice is packed with colorful vegetables, uses less oil than takeout, and is super easy to prepare. Having grown up eating fried rice, I am very particular about the recipes for it. In my view, a fried rice recipe should always take 15 minutes or less, including prep time. It’s a snack I can eat at any time of the day, using whatever is in my fridge or with standard pantry ingredients. For me, fried rice is meant to satisfy hunger or cravings instantly.
That’s why you’ll see frozen vegetables in this recipe, which I always keep in my freezer and require zero prep time. Of course, you can use fresh vegetables if you prefer. I’ll explain how to do it in the paragraph below.
Vegetable Fried Rice
A delicious and healthy vegetarian dish made with rice and mixed vegetables.
Ingredients
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots peas, corn, green beans)
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic minced
- 1 tsp grated ginger
- 2 eggs, beaten
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large pan or wok over medium heat.
- Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion becomes translucent.
- Push the onion mixture to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs with a spatula until fully cooked.
- Add the mixed vegetables to the pan and stir-fry for a few minutes until they are tender-crisp.
- Add the cooked rice and soy sauce to the pan. Stir-fry everything together for a few minutes until the rice is heated through and well-coated in the sauce.
- Season with salt and pepper to taste.
- Remove from heat and serve hot.
Nutrition
Calories: 250kcalCarbohydrates: 45gProtein: 7gFat: 5gFiber: 4g
