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RECIPES

Vegetable Fried Rice

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Vegetable Fried Rice

 

Ingredients:

  • 2 cups cooked and cooled white rice (preferably day-old rice)
  • 2 tablespoons vegetable oil
  • 2 large eggs, beaten
  • 1 small onion, finely chopped
  • 1 carrot, peeled and julienned or finely diced
  • 1 cup frozen peas (thawed)
  • 2-3 tablespoons soy sauce (or to taste)
  • 1 teaspoon sesame oil (optional)
  • 2-3 green onions, chopped (optional)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Rice:
    • Use cold, day-old rice for the best results. Freshly cooked rice tends to be too soft and can become mushy when fried.
  2. Scramble the Eggs:
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
    • Pour in the beaten eggs and cook, stirring occasionally, until they are scrambled and fully cooked. Remove the eggs from the pan and set them aside.
  3. Cook the Vegetables:
    • In the same pan, add the remaining tablespoon of vegetable oil.
    • Add the chopped onion and carrot. Cook for about 2-3 minutes, until the onions are translucent and the carrots are slightly softened.
    • Stir in the peas and cook for another 1-2 minutes.
  4. Fry the Rice:
    • Increase the heat to medium-high and add the cold rice to the pan. Break up any clumps with a spatula.
    • Stir-fry the rice, mixing it with the vegetables, for about 3-5 minutes, until the rice is heated through and starting to get a little crispy.
  5. Add Seasoning and Eggs:
    • Add the soy sauce and sesame oil (if using), stirring to combine and evenly coat the rice.
    • Return the scrambled eggs to the pan and mix them into the rice.
    • Taste and adjust seasoning with salt and pepper if needed.
  6. Finish and Serve:
    • If you like, stir in some chopped green onions for extra flavor and garnish.
    • Serve hot as a side dish or a main course.

This vegetable fried rice is a quick and easy dish that’s perfect for using up leftover rice and can be customized with your favorite vegetables or proteins. Enjoy!

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