Description
A delicious and easy fried rice recipe with colorful vegetables.
Ingredients
Scale
- 3 cups cooked rice (day-old preferred)
- 1 cup diced carrots
- 1 cup diced bell peppers (any color)
- 1 cup green peas (fresh or frozen)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tsp sesame oil
- 2 large eggs, lightly beaten (or substitute with tofu for vegan option)
Instructions
- Prepare your ingredients by dicing vegetables into small pieces. Use day-old rice for the best texture.
- Heat a large skillet or wok over medium-high heat and add 2 tbsp of vegetable oil.
- Sauté the chopped onion for about 2 minutes until translucent. Add diced carrots, bell peppers, peas, and minced garlic; stir-fry for an additional 3-5 minutes until tender-crisp.
- Push the vegetables to one side of the pan and pour in the beaten eggs on the other side. Scramble until fully cooked, then mix with vegetables.
- Add the cooked rice and soy sauce to the skillet, stirring everything together until well combined.
- Drizzle sesame oil over the fried rice and stir again before serving hot.
Notes
- Using day-old rice helps prevent the dish from becoming mushy.
- You can add other vegetables or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg