Vegetable Fried Rice
A vibrant, protein-packed stir-fry filled with a rainbow of vegetables, ideal for busy weeknights and meal prep.
Ingredients
Base Ingredients
- 4 cups cooked rice Preferably day-old for best texture.
- 2 cups mixed vegetables Chopped into bite-sized pieces.
- 3 tablespoons soy sauce Use gluten-free if necessary.
- 2 tablespoons vegetable oil For stir-frying.
- 2 large eggs Optional for extra protein.
Aromatics
- 2 stalks green onions Diced for garnish and flavor.
- 3 cloves garlic Minced for aromatic flavor.
- to taste salt and pepper For seasoning.
Instructions
Preparation
- Gather all your ingredients and equipment: a skillet or wok, spatula, and measuring tools.
- Make sure your rice is fully cooked and chilled, preferably made ahead of time.
- Wash and chop your mixed vegetables into bite-sized pieces.
- Dice the green onions and mince the garlic.
- If using eggs, crack them into a bowl and whisk until combined.
Cooking
- Heat the vegetable oil in your skillet or wok over medium-high heat.
- Add the garlic and stir-fry for about 30 seconds.
- Introduce the chopped mixed vegetables to the skillet. Sauté for 2-3 minutes.
- If using eggs, push the vegetables to one side, add the eggs, and scramble until cooked.
- Stir in the chilled rice, breaking apart any clumps.
- Pour in the soy sauce, adding salt and pepper to taste, and cook for an additional 2-3 minutes.
Serving
- Remove the skillet from the heat and garnish with diced green onions.
- Serve warm and enjoy!
Notes
Use day-old rice for the best texture. Add protein like chicken or tofu for extra nutritional value. Consider a gluten-free soy sauce if necessary.