Description
A comforting and customizable fried rice recipe loaded with colorful veggies and fluffy eggs, perfect for weeknight dinners.
Ingredients
Scale
- 3 cups leftover cooked rice or 2 small pouches of microwave rice
- 2 Tbsp vegetable oil (canola or sesame)
- 3 large eggs, lightly beaten
- 2 cups frozen mixed veggies (peas, carrots, corn, green beans)
- 3 Tbsp soy sauce (adjust to taste)
- 2 green onions, sliced (optional)
- Salt and pepper to taste
Instructions
- Heat the Skillet: Begin by heating 1 tablespoon of vegetable oil over medium-high heat in a large skillet or wok. Allow the oil to shimmer but avoid burning.
- Scramble the Eggs: Pour in the beaten eggs and cook for 1-2 minutes until set, then scramble until cooked through. Transfer to a plate.
- Cook the Veggies: In the same skillet, add another tablespoon of oil and frozen mixed veggies. Stir fry for 3-4 minutes until heated through.
- Stir-Fry the Rice: Add leftover or microwave rice, breaking up clumps with a spatula. Stir-fry for another 3-4 minutes.
- Combine Everything: Return the scrambled eggs to the skillet, pour in soy sauce, and mix well. Season with salt and pepper.
- Serve: Top with sliced green onions, if desired, and serve warm.
Notes
For best results, use day-old rice to avoid mushiness. Customize with proteins or different veggies as desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 250mg