Vegetable Fried Rice – Quick Asian Recipe
Vegetable fried rice with colorful veggies and soy sauce. Ready in 20 minutes for a healthy, delicious meal. This Vegetable Fried Rice is a quick and satisfying dish that turns simple ingredients into a flavorful meal. Each grain of rice is coated in a light, savory sauce, while crisp vegetables add freshness and crunch. It’s the perfect way to use leftover rice and can be enjoyed as a main dish or a tasty side to any Asian meal.
Ingrédients
Method
- Prepare the wok or pan: Heat oil in a large skillet or wok over medium-high heat.
- Cook aromatics: Add onion and garlic; then stir-fry for 1–2 minutes until fragrant.
- Add vegetables: Next, toss in the mixed vegetables and cook for about 3 minutes until slightly tender but still crisp.
- Scramble the eggs: Meanwhile, push the vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble gently until cooked.
- Add rice and sauce: Then, add the cold rice and break up any clumps. Pour in soy sauce and oyster sauce, stirring well to coat evenly.
- Finish and serve: Finally, season with salt and pepper, garnish with green onions, and serve hot.
- Tips and Variations
- Use leftover rice that’s at least a few hours old — it fries better than freshly cooked rice.
- Add tofu, shrimp, or chicken for extra protein.
- Sprinkle sesame seeds or drizzle with chili oil for extra flavor.
- Nutritional Note
- This dish offers a balance of carbohydrates, vitamins, and fiber from the mixed vegetables while staying low in fat.
- Conclusion
- Fragrant, colorful, and full of texture, this Vegetable Fried Rice is a versatile recipe that’s as delicious as it is easy. Serve it on its own or alongside your favorite Asian main dish for a complete meal.
