Description
A quick and versatile fried rice dish that’s perfect for using leftover rice and can be easily customized.
Ingredients
Scale
- 3 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Optional protein (chicken, shrimp, or tofu)
Instructions
- Prepare your ingredients by gathering all items and breaking up any clumps in day-old rice.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Sauté the diced onion and garlic for about 2-3 minutes until the onion becomes translucent.
- Add the mixed vegetables and cook for another 2 minutes until heated through.
- Push the vegetable mixture to one side of the skillet.
- Scramble the beaten eggs in the empty space for a minute before mixing with the vegetables.
- Add the cooked rice, breaking up any clumps as needed.
- Season with soy sauce and sesame oil, if using, and mix well. Adjust salt and pepper to taste.
- Optional: Add your choice of protein and mix until heated through.
- Serve with chopped green onions on top.
Notes
Ensure to use day-old rice for the best results and avoid overcrowding the pan while cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 120mg