Description
Extra Vegetable Fried Rice is a colorful and flavorful dish that brings together the crunch of fresh vegetables and fluffy rice, all infused with garlic and soy sauce. This quick, satisfying meal is perfect for busy weeknights or leisurely weekends. With endless customization options, you can easily use up leftover veggies while creating a nutritious and delicious dinner that delights the senses.
Ingredients
Scale
- 3 cups cooked rice (day-old preferred)
- 1 cup diced carrots
- 1 cup diced bell peppers (any color)
- 1 cup green peas (fresh or frozen)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tsp sesame oil
- 2 large eggs, lightly beaten (or substitute with tofu for vegan option)
Instructions
- Prepare your ingredients by dicing vegetables into small pieces. Use day-old rice for the best texture.
- Heat a large skillet or wok over medium-high heat and add 2 tbsp of vegetable oil.
- Sauté the chopped onion for about 2 minutes until translucent. Add diced carrots, bell peppers, peas, and minced garlic; stir-fry for an additional 3-5 minutes until tender-crisp.
- Push the vegetables to one side of the pan and pour in the beaten eggs on the other side. Scramble until fully cooked, then mix with vegetables.
- Add the cooked rice and soy sauce to the skillet, stirring everything together until well combined.
- Drizzle sesame oil over the fried rice and stir again before serving hot.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 325
- Sugar: 4g
- Sodium: 515mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 100mg