Vegetable Fried Rice

• 2 cups cooked and cooled rice
• 2 tablespoons vegetable oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced carrot
• 1/2 cup peas
• 2 cloves garlic, minced
• 1/2 teaspoon ginger, minced
• 3 large eggs, beaten
• 3 tablespoons soy sauce
• 1/4 teaspoon white pepper
• 2 green onions, sliced

Steps

1. 1 Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
2. 2 Add onion, bell pepper, carrot, and peas. Stir-fry for 3-4 minutes until veggies are tender.
3. 3 Push veggies to one side and add the remaining tablespoon of oil. Pour in beaten eggs and scramble until just set.
4. 4 Add garlic and ginger to the veggies and stir-fry for 30 seconds.
5. 5 Combine eggs with veggies, then add rice. Stir-fry for 3-4 minutes.
6. 6 Drizzle with soy sauce and sprinkle with white pepper. Toss to combine.
7. 7 Remove from heat and garnish with sliced green onions before serving.

Nutrition

Tips

• Use day-old rice for best results as it's drier and less sticky.
• Feel free to swap in your favorite veggies based on what you have on hand.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil for best texture.

Serving Suggestions

• Pair with a simple egg roll or a side of crispy tofu for a complete meal.
• Serve with a drizzle of sesame oil and a sprinkle of toasted sesame seeds for extra flavor.

FAQ