10-Minute Veggie Fried Rice
Quick and easy vegetable fried rice packed with flavor and ready in just 10 minutes.
5 mins
Prep Time
5 mins
Cook Time
2
Servings
Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 2 eggs, beaten
- 1 green onion, chopped
- Salt and pepper to taste
Nutrition Facts
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Instructions
Heat vegetable oil in a large pan or wok over medium-high heat.
Add minced garlic and sauté for about 30 seconds until fragrant.
Add the mixed vegetables and stir-fry for 2 minutes until they start to soften.
Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
Add the cooked rice to the pan, breaking up any clumps with a spatula.
Drizzle soy sauce and sesame oil over the rice. Stir-fry everything together for another 2 minutes until well combined and heated through.
Season with salt and pepper to taste. Garnish with chopped green onions before serving.
Chef's Tips
- Day-Old Rice: Using day-old rice helps prevent the fried rice from becoming mushy.
- High Heat: Cook on high heat to achieve the classic smoky flavor of fried rice.
- Customize: Add protein like chicken, shrimp, or tofu for a more filling meal.
- Soy Sauce: Adjust the amount of soy sauce based on your preference for saltiness.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days.
