Vegetable Fried Rice

Vegetable Fried Rice

6 servings
Vegetable Fried Rice is a quick and easy meal that you can make with just a handful of simple ingredients. It's a great way to use leftover rice.

Ingredients

  • neutral oil
    3 tbsp
  • cold

    cooked rice

    3 c
  • 12-ounce package frozen stir-fry vegetables

    no need to thaw

    1
  • water
    ½ c
  • soy sauce
    2 tbsp
  • sesame oil
    1 tbsp
  • granulated sugar
  • egg

    beaten

    2

Directions

  1. 1

    In a large skillet over high heat, heat the oil until shimmering. Add the rice and cook, stirring, breaking up any clumps. You want to “fry” each grain in the oil so that it’s its own separate entity, about five minutes.

  2. 2

    Add the vegetables and cook, stirring for another 10 minutes, until the vegetables are hot.

  3. 3

    In a small bowl combine the water, soy sauce, sesame oil, and sugar. Add this mixture to the pan. Cook, stirring for 1 more minute.

  4. 4

    In the same bowl, beat the eggs. Push the rice mixture to the side of the pan and cook the eggs, stirring to scramble. Once scrambled, fold the eggs into the rice. Serve hot.

Vegetable Fried Rice

Vegetable Fried Rice

20 min6 servings445 cal

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About this Recipe

Tired of wasting leftover rice? This Vegetable Fried Rice recipe is your ticket to a quick, satisfying meal that transforms humble ingredients into something truly delicious. It's the ultimate weeknight hero, bringing a restaurant-style experience right to your kitchen without the fuss.

What makes this Vegetable Fried Rice truly stand out is its clever simplicity and use of key components. The secret to perfectly textured fried rice lies in using cold, cooked rice, ensuring each grain remains distinct and doesn't turn mushy. By pairing this with convenient frozen stir-fry vegetables, you eliminate much of the prep work, letting you focus on developing those craveable flavors that only come from a hot wok or skillet.

Expect a vibrant dish that delivers a delightful balance of savory and subtly sweet notes. The soy sauce provides a rich, umami depth, beautifully complemented by the nutty aroma of sesame oil. Tender, scrambled egg pieces are woven throughout, adding to the satisfying texture. The medley of stir-fry vegetables brings a fresh crunch and a burst of color to every spoonful. This hearty main course generously serves six, offering a fulfilling 445 calories per serving, making it a complete meal on its own.

This recipe is incredibly versatile and easy to adapt. While it shines as a vegetarian dish, you can effortlessly add cooked protein like chicken, shrimp, or tofu for an extra boost. If you don't have soy sauce, tamari can be a great gluten-free alternative, and a dash of oyster sauce can deepen the flavor profile further. Feel free to incorporate any extra vegetables you have on hand, fresh or frozen, to clean out your fridge.

Perfect for a busy weeknight dinner or a casual weekend lunch, this Vegetable Fried Rice is a complete meal that needs no accompaniment. Serve it warm straight from the pan for the best experience.

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