Description
A simple and quick recipe for vegetable fried rice with egg, perfect for a weeknight meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup chopped mixed vegetables (e.g., carrots, peas, corn, bell peppers)
- 2 cloves garlic, minced
- 1 cup cooked rice (preferably day-old)
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chopped vegetables and stir-fry for 3-5 minutes until tender-crisp.
- Add minced garlic and cook for 30 seconds until fragrant.
- Push vegetables to one side of the skillet. Pour beaten eggs into the empty side and scramble until cooked through.
- Add cooked rice to the skillet and break up any clumps.
- Stir in soy sauce and sesame oil. Mix everything together, combining the rice, vegetables, and scrambled egg.
- Cook for another 2-3 minutes, stirring occasionally, until the rice is heated through.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Using day-old rice helps prevent the fried rice from becoming mushy.
- You can add other proteins like chicken, shrimp, or tofu.
- Adjust soy sauce to your preference.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian