Vegetable Fried Rice

Name: Vegetable Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g cooked, cold rice (preferably day-old); 150 g carrot, finely diced; 100 g frozen peas; 100 g frozen corn; 150 g bell pepper (any color), finely diced; 80 g onion, chopped; 3 cloves garlic, minced; 3 large eggs, lightly beaten; 60 ml soy sauce; 15 ml sesame oil; 30 ml vegetable oil; 3 stalks green onions, sliced (for garnish); 1 pinch salt and freshly ground black pepper, to taste

Difficulty

easy

Time

30m

Price Category

cheap

Calories

Medium

This vegetable fried rice recipe is a truly quick and delicious solution when you crave something hearty and full of fresh flavors. It's the perfect way to give leftover rice a new lease on life and conjure up a nutritious meal in no time. The combination of crispy vegetables, silky eggs, and umami-rich soy sauce is guaranteed to delight your taste buds. Plus, it's incredibly versatile, so feel free to experiment with your favorite vegetables!

Steps

Prepare Vegetables

Prepare your vegetables: dice the carrot, bell pepper, and onion, and mince the garlic. In a small bowl, whisk together the soy sauce and sesame oil.

Cook Eggs

Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Pour in the lightly beaten eggs and scramble them for 1-2 minutes until they are cooked through and crumbly. Remove the eggs from the pan and set aside.

Sauté Vegetables

Add another 1 tbsp of oil to the pan. Add the diced carrot and onion, and sauté for 3-4 minutes until slightly softened. Then, add the bell pepper and minced garlic, and cook for another 1-2 minutes until fragrant.

Add Rice and Season

Add the frozen peas and corn to the vegetables, then stir in the cold rice. Stir-fry continuously for 3-5 minutes until the rice is heated through and slightly toasted. Pour the soy sauce mixture over the rice and toss thoroughly to coat all the rice and vegetables. Season with salt and pepper to taste.

Serve

Finally, stir the cooked eggs back into the rice. Serve immediately, garnished with freshly sliced green onions. Enjoy your meal!

	Per 100g	Per Serving 250g / 1 serving
Calories	200 kcal	500 kcal
Protein	7g	18g
Fat	6g	15g
Carbohydrate	28g	70g
Fiber	2g	5g
Sugar	2g	5g

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rice

pan-fried

everyday

main course

crispy

Asian

all seasons

Hot

Vegetable Fried Rice

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Vegetables

Cook Eggs

Sauté Vegetables

Add Rice and Season

Serve

Extra Tips

► The best fried rice is made with leftover, day-old rice, as it's drier and won't clump together.

► Don't overcrowd the pan! If you're making a larger batch, fry the rice in smaller portions to ensure it gets nicely browned.

► Feel free to experiment with other vegetables like broccoli, mushrooms, or bean sprouts for variety.

Nutrition