Veggie Packed Breakfast Fried Rice

• 2 cups cooked and cooled jasmine rice
• 2 tablespoons vegetable oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup frozen peas
• 1/2 cup diced carrot
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 large eggs, beaten
• 3 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 2 green onions, chopped
• 1/4 teaspoon black pepper

Steps

1. 1 Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add onions and bell peppers, sauté for 3 minutes.
2. 2 Add peas and carrots, cook for another 2 minutes until slightly tender.
3. 3 Push veggies to one side, add remaining oil, then pour in beaten eggs. Scramble eggs until just set, then mix with veggies.
4. 4 Stir in garlic and ginger, cooking for 30 seconds until fragrant.
5. 5 Add cooked rice to the skillet, breaking up any clumps. Stir-fry for 3-4 minutes.
6. 6 Drizzle with soy sauce and sesame oil, toss to combine. Season with black pepper.
7. 7 Cook for another 2 minutes until everything is heated through.
8. 8 Garnish with chopped green onions before serving.

Equipment

• Large skillet

Variations

• Add diced tofu for a protein boost.
• Swap out veggies for seasonal options like zucchini or corn.

Substitutions

• Substitute soy sauce with tamari for gluten-free.
• Use brown rice for a nuttier flavor and more fiber.

Pairings

• Serve with a fresh fruit salad.
• Enjoy with a cup of hot green tea.

Nutrition

Tips

• Use day-old rice for the best texture in your fried rice.
• Feel free to add a dash of hot sauce if you like a spicy kick.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep it moist.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with a fried egg on top for extra protein.
• Pair with a side of kimchi for a tangy kick.

FAQ