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–+ servings

Flavor-Packed Veggie Fried Rice: A Quick and Nutritious Delight

This veggie fried rice combines colorfulvegetables and fluffy rice in a savory, quick-cooking dish. Ideal for a healthymeal or side, it’s a delicious way to enjoy a variety of vegetables in everybite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 tablespoon vegetable oil
  • ½ cup carrot diced
  • 1 tablespoon garlic minced
  • ½ cup onion diced
  • ½ cup bell pepper diced
  • ½ cup broccoli florets chopped
  • ½ cup edamame or peas
  • ⅓ cup corn
  • 3 eggs beaten
  • 3 cups white rice cooked and chilled
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon pepper to taste

Instructions
 

  • Prepare the Ingredients: Ensure all vegetables are washed and diced as indicated. It’s best to use cold, cooked rice for this recipe, so if you don’t have leftovers, cook the rice in advance and chill it in the refrigerator.
  • Cook the Vegetables:
    o    In a largeskillet or wok, warm the vegetable oil over medium-high heat.
    o    Add thechopped carrots and sauté for 2-3 minutes until they begin to soften.
    Next, add the minced garlic, diced onion, and bell pepper. Stir-fry for another 2 minutes until the vegetables are slightly tender.
  • Add Broccoli and Edamame: Add the broccoli florets and edamame (or peas) to the skillet. Continue to stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.
  • Stir in the Corn: Add the corn to the vegetable mixture and stir everything together for another minute.
  • Scramble the Eggs: Push the vegetables to one side of the skillet. In a large skillet or wok, warm the vegetable oil over medium-high heat. Add the chopped carrots and sauté for 2-3 minutes until they begin to soften.
  • Add the Rice: Add the chilled white rice to the skillet, breaking up any clumps with a spatula. Stir everything together, ensuring the rice is well combined with the vegetables and eggs.
  • Season the Fried Rice: Pour the soy sauce and sesame oil over the rice. Stir well to evenly distribute the sauces throughout the dish. Add pepper to taste and continue to stir-fry for another 2-3 minutes until the rice is heated through and slightly crisp.
  • Serve: Once everything is well combined and heated through, remove the skillet from the heat. Serve the veggie fried rice hot, garnished with additional sesame seeds or chopped green onions if desired.

Nutrition

Calories: 300kcal
Keyword Veggie fried rice
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