fried rice with seasonal vegetables

How to Make Vegetable Fried Rice: A Simple Guide

Vegetable fried rice is a quick, versatile, and nutritious dish perfect for using up leftovers. Here’s a basic guide to get you started, with endless variations to suit your taste.

Ingredients:

2 cups cooked rice (day-old works best for a non-sticky texture), 1-2 mixed vegetables (diced carrots, peas, bell peppers, corn), 2 eggs, 2 cloves garlic (minced), 2 tbsp cooking oil, 1 soy sauce or tamari, salt, and pepper to taste. Optional: Add tofu, shrimp, or chili flakes for extra flavor.

Steps:

1. Prep: Chop vegetables into small, even pieces. Whisk eggs in a bowl.

2. Cook eggs: Heat 1 tbsp oil in a wok or large pan over medium heat. Pour in eggs, scramble until set, then remove and set aside.

3. Stir-fry veggies: Add remaining oil, garlic, and veggies. Stir-fry for 3-4 minutes until crisp-tender.

4. Combine: Add rice, breaking up clumps with a spatula. Pour in soy sauce, mixing well. Return eggs to the pan.

5. Finish: Season with salt and pepper. Stir-fry for 2 more minutes until everything is heated through. Serve hot!

Tips: For extra flavor, toast rice lightly before adding veggies. Customize with your favorite veggies or proteins—this recipe is a canvas for creativity! Enjoy your homemade vegetable fried rice!