Description
A quick and healthy vegetable fried rice dish that is perfect for busy weeknights, made with fresh vegetables and flavorful seasonings.
Ingredients
- 3 cups cold cooked white or brown rice
- 2 tablespoons neutral oil (canola, vegetable, or light olive oil)
- 1 tablespoon sesame oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (optional)
- 1 cup carrots, small dice
- 1 cup frozen peas (or fresh)
- 1 bell pepper, diced
- 1 cup broccoli florets, small pieces
- 2 large eggs, beaten (optional)
- 3 tablespoons soy sauce or tamari
- 1 tablespoon oyster sauce or vegetarian mushroom sauce (optional)
- 2 green onions, sliced thin
- Salt and black pepper to taste
- Optional: toasted sesame seeds for garnish, chili flakes for heat
Instructions
- Prep everything first.
- Heat the pan or wok over medium-high heat and add neutral oil.
- Cook onion, garlic, and ginger for 30–60 seconds.
- Add carrots and broccoli first; stir-fry 2–3 minutes until they soften slightly.
- Add bell pepper and peas; cook 1–2 minutes more.
- Move vegetables to one side of the pan, add oil, and pour in beaten eggs (if using).
- Increase heat to high. Add cold rice in small clumps and break it up.
- Stir-fry rice with vegetables for 3–4 minutes.
- Drizzle soy sauce, optional oyster sauce, and sesame oil over the rice. Stir well.
- Taste and adjust salt and pepper. Stir in green onions and remove from heat.
- Serve warm with toasted sesame seeds or chili flakes if liked.
Notes
Use day-old rice for best texture. Cook in batches if the pan is overcrowded to prevent steaming.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 100mg
Keywords: fried rice, healthy recipe, vegetable stir-fry, quick dinner, easy recipe