Description
A flavorful and colorful vegetable fried rice that’s quick and easy to make.
Ingredients
Scale
- 2 cups Cooked Rice
- 1 tbsp Vegetable Oil
- 1 tsp Garlic (Finely Chopped)
- 1 tsp Ginger (Finely Chopped)
- 1/4 cup Onion (Finely Chopped)
- 1/4 cup Celery (Finely Chopped)
- 1/4 cup Carrot (Finely Chopped)
- 1/4 cup Corn Kernels
- 1/4 cup Capsicum (Diced)
- 1/4 cup Cabbage (Shredded)
- 2 Eggs
- 2 tsp Soy sauce
- 2 tsp Red Chilli Paste
- 2 tsp Rice Vinegar
- 1 tbsp Sesame Oil
- 1/2 tsp White Pepper Powder
- Salt to taste
- 2 tbsp Spring Onion Greens (Chopped)
Instructions
- Heat vegetable oil in a pan.
- Once the oil is hot, add garlic and ginger and fry for a few seconds.
- Add onion and celery and fry for 10-15 seconds.
- Add carrot, corn, capsicum and cabbage and saute for a minute.
- Move the vegetables to the side of the pan and pour the eggs in the pan.
- Cook until eggs are scrambled and cooked.
- Mix everything up.
- Add soy sauce, red chilli paste, rice vinegar, sesame oil and salt.
- Add cooked rice, white pepper powder and salt and mix well.
- Cook for a minute on high heat.
- Garnish with spring onion greens.
- Serve hot.
Notes
- This dish can be made with any leftover vegetables you have.
- Adjust the spices according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg