- Easy Vegetable Fried Rice

$- 2 cups cooked jasmine rice (preferably day-old) - 1 cup mixed vegetables (carrots, peas, and corn) - 1 bell pepper (any color), diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - 2 green onions, sliced - 2 eggs (for added protein) - Salt and pepper to taste - Sesame seeds for garnish Gather these ingredients to make your Easy Vegetable Fried Rice. Using day-old rice makes a big difference. It holds its shape better when frying. Fresh rice can be used, but cool it first. Fresh vegetables add color and crunch. You can mix and match any veggies you love. The optional ingredients let you customize the dish. Adding eggs boosts protein and flavor. If you want a plant-based option, skip the eggs. This recipe is flexible, so have fun with it. Check out the Full Recipe for more details on cooking methods. - Cook jasmine rice ahead of time and let it cool. - Chop all vegetables and mince garlic before starting. Start with the rice. Day-old jasmine rice works best because it stays firm. Fresh rice can be used, but remember to cool it down first. Chopping your veggies and mincing garlic ahead of time saves you a lot of hassle later. This makes cooking smooth and quick. - In a large skillet or wok, heat vegetable oil over medium-high heat. - Sauté chopped onion for 2-3 minutes until translucent. Next, heat your oil in a large skillet or wok. Medium-high heat is perfect for this. Add the onion and sauté it for 2-3 minutes. The onion should turn translucent and fragrant. This step builds a great base for your fried rice. - Add minced garlic and mixed vegetables, cooking for 3-4 minutes. - Incorporate diced bell pepper and stir-fry for 2 additional minutes. Now, add your minced garlic and mixed vegetables. Stir them around for about 3-4 minutes. This helps soften the veggies while keeping them colorful. After that, toss in the diced bell pepper. Stir-fry for another 2 minutes for a nice crunch. - Push vegetables to one side, crack in eggs, and scramble until fully cooked. - Mix scrambled eggs with vegetables. If you want to add eggs, this is the time. Push the veggies to one side of the pan. Crack in the eggs and scramble them until they are fully cooked. Mix the eggs in with the veggies for extra flavor and protein. - Add day-old rice to the pan, breaking up any clumps. - Stir well to combine with the vegetable mixture. Now it’s time for the rice. Add your day-old rice to the pan. Break up any clumps so it mixes well. Stir everything together, ensuring the rice is coated with the veggie mixture. This is where the magic happens! - Drizzle soy sauce and sesame oil over the rice; mix thoroughly. - Season with salt and pepper to taste; top with green onions and sesame seeds. Finally, drizzle soy sauce and sesame oil over the rice. Mix it all very well. Taste and add salt and pepper as needed. For a beautiful finish, top with sliced green onions and sesame seeds. Enjoy your colorful veggie fried rice! For the complete recipe, check the Full Recipe section. - Use day-old rice for the best texture. Fresh rice can be too sticky. - Pre-chop all vegetables for quick cooking. This saves time and keeps things simple. - Stir-fry at high heat for better flavor and texture. This keeps the rice from getting mushy. - Avoid overcooking vegetables to maintain crunch. Aim for a bright color and firm bite. - Serve in large bowls or individual plates. This makes it easy for guests to help themselves. - Add lime for a fresh side garnish to enhance flavors. A squeeze of lime brightens the dish. {{image_2}} You can boost protein in your fried rice. Add tofu, chicken, or shrimp for more substance. If you prefer a plant-based option, use chickpea flour instead of eggs. This keeps the dish vegan-friendly and still tasty. Feel free to swap in seasonal veggies. Zucchini and bell peppers work well. You can also add leafy greens like spinach or kale. These greens not only add color but also pack in nutrition. Don’t hesitate to get creative with flavors. Try different sauces like teriyaki or hoisin for a unique taste. You can also spice things up with ginger or chili flakes. This adds a nice kick to your meal. Store your vegetable fried rice in an airtight container in the fridge. It stays fresh for up to 3 days. When it's time to eat, reheat it in a skillet for the best results. This method keeps the rice crispy and flavorful. If you want to keep it longer, freeze the fried rice in single-serving portions. It stays good for up to a month. To use it, thaw overnight in the refrigerator before reheating. This way, it retains its taste and texture. You can reheat your rice in two ways: in the microwave or by stir-frying. If it seems dry, add a splash of water while reheating. This helps to bring back moisture and flavor. Enjoy your meal! It takes about 30 minutes to make Easy Vegetable Fried Rice. You need 10 minutes to prep and 20 minutes to cook. You can use fresh rice, but day-old rice is better. Day-old rice has a firmer texture. If using fresh rice, cool it down well before cooking. Yes, this recipe is vegan-friendly. Just skip the eggs and use plant-based ingredients. Yes, you can add any vegetables you like. Use what you have on hand for more flavor and nutrition. You can easily make delicious vegetable fried rice using simple steps and fresh ingredients. We covered the main and optional ingredients, cooking techniques, and variations to suit your taste. Remember to use day-old rice for the best texture and to prep ahead for quick cooking. Get creative with protein additions and seasonal vegetables. This dish is easy to store and reheat. Enjoy your tasty meal!$

- Easy Vegetable Fried Rice

Whip up a flavorful Easy Vegetable Fried Rice in just 30 minutes with this simple recipe! Perfect for using leftover rice and packed with colorful veggies, this dish is a family favorite. Customize it with eggs or your favorite ingredients for an extra protein boost. Enjoy a quick meal that’s tasty and nutritious! Click through to discover the full recipe and step-by-step instructions to elevate your cooking game today!

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Ingredients

2 cups cooked jasmine rice (preferably day-old)

1 cup mixed vegetables (carrots, peas, and corn)

1 bell pepper (any color), diced

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

2 green onions, sliced

2 eggs (optional for added protein)

Salt and pepper to taste

Sesame seeds for garnish (optional)

Instructions

Prep the Ingredients: If you haven't done so, cook the jasmine rice ahead of time and let it cool. This helps to keep the grains firm during frying. Chop all vegetables and mince garlic before you start cooking.

Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chopped onion and sauté for 2-3 minutes until translucent.

Add Garlic and Veggies: Stir in the minced garlic and mixed vegetables. Cook for another 3-4 minutes until the vegetables are tender.

Incorporate Bell Pepper: Toss in the diced bell pepper and stir-fry for an additional 2 minutes.

Push Veggies to the Side: If using, push the vegetables to one side of the pan. Crack the two eggs into the empty side and scramble them until fully cooked. Then mix them with the vegetables.

Add Rice: Add the day-old rice to the pan, breaking up any clumps. Combine with the vegetable mixture and stir well.

Season and Serve: Drizzle the soy sauce and sesame oil over the rice. Mix thoroughly, allowing the rice to absorb the flavors. Season with salt and pepper to taste.

Garnish and Enjoy: Remove from heat and top with sliced green onions and sesame seeds if desired. Serve hot!

Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings

- Presentation Tips: Serve in a large bowl or individual plates, garnished with extra green onions and sesame seeds for color and crunch. You can also add a slice of lime for a fresh zest on the side.