Vegetable fried rice is a quick, nutritious, and endlessly customizable dish, perfect for using up leftovers. Here’s a simple yet adaptable method to master it.
Ingredients:
- 3 cups cooked, chilled rice (day-old works best for firmness)
- 1 cup mixed vegetables (diced carrots, peas, bell peppers, corn, or broccoli)
- 2 eggs, lightly beaten
- 3 tbsp cooking oil (divided)
- 2 cloves garlic, minced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil (optional, for aroma)
- Salt and pepper to taste
- Optional: diced tofu, cooked chicken, or scallions for extra protein and flavor.
Steps:
1. Prep: Chop all vegetables uniformly. Ensure rice is clump-free by separating grains with your fingers.
2. Scramble eggs: Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Pour in beaten eggs, scramble until set, then remove and set aside.
3. Stir-fry veggies: Add another tbsp oil. Sauté garlic until fragrant, then add vegetables. Stir-fry for 3-4 minutes until crisp-tender.
4. Combine: Push veggies to one side, add remaining oil, and add rice. Stir-fry for 2-3 minutes, breaking up clumps.
5. Season: Drizzle with soy sauce and sesame oil. Toss everything evenly. Return eggs to the pan, mix well, and season with salt and pepper.
6. Serve: Garnish with scallions or sesame seeds. Enjoy hot!
Tips: For a smoky flavor, a dash of dark soy sauce or chili sauce works wonders. Customize veggies based on season—mushrooms, spinach, or zucchini add great variety. This dish is a canvas for creativity!