Craving a delicious, quick meal that'll transport your taste buds to the bustling streets of Asia? Look no further than this mouthwatering Simple Veggie Fried Rice that promises to revolutionize your weeknight dinner routine! Imagine transforming leftover rice into a crispy, flavor-packed dish that's not only incredibly easy to make but also packed with colorful vegetables and irresistible aromatics. Whether you're a busy professional, a student, or simply someone who loves a good home-cooked meal, this recipe is about to become your new go-to comfort food.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Ensure rice is pre-cooked and cooled. Day-old rice works best as it has less moisture and prevents clumping during frying.
- Prepare all ingredients by chopping green onions, mincing garlic, and dicing mixed vegetables into small, uniform pieces for even cooking.
- Heat sesame oil in a large wok or wide skillet over medium-high heat. The oil should be hot but not smoking.
- Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Add mixed vegetables to the pan and stir-fry for 2-3 minutes until they become slightly tender but retain a crisp texture.
- Add the cooked rice to the pan, breaking up any clumps and spreading it evenly across the cooking surface.
- Pour soy sauce over the rice and vegetables, stirring continuously to ensure even distribution of flavors.
- Continue cooking and stirring for 4-5 minutes, allowing the rice to develop a slight golden-brown color and crispy edges.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Remove from heat and garnish with freshly chopped green onions.
- Serve hot immediately, enjoying the aromatic and flavorful vegetable fried rice.
Tips
- Rice Matters: Always use day-old, cold rice for the best texture. Fresh, hot rice can become mushy and clump together, ruining the signature fried rice crispiness.
- High Heat is Key: Use a wok or wide skillet and cook on medium-high heat to achieve those coveted golden-brown, slightly crispy edges.
- Prep is Everything: Chop all ingredients uniformly before you start cooking to ensure even cooking and a professional-looking result.
- Don't Overcrowd the Pan: Give your ingredients room to breathe. Overcrowding can lead to steaming instead of frying.
- Soy Sauce Secret: Add soy sauce gradually and taste as you go to control the saltiness and color of your fried rice.
- Customize Your Veggies: Feel free to swap or add different vegetables based on what you have on hand or your personal preferences.
- Serve Immediately: Fried rice is best enjoyed hot and fresh, right out of the pan, to maintain its perfect texture and temperature.
Nutrition Facts
Calories: 161kcal
Carbohydrates: 27g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
