Description
A quick and easy vegetable fried rice recipe, perfect for using leftover rice or a delicious weeknight dinner.
Ingredients
Scale
- 3 cups cold cooked rice (1 cup uncooked)
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon vegetarian oyster sauce
- 2 teaspoons sesame oil
- 2–3 cloves garlic (minced)
- Pinch red pepper flakes (optional)
- 3 Tablespoons neutral oil
- 1 ½ cups yellow onion (diced)
- 1 red bell pepper (diced)
- 1 cup frozen peas and carrots
- 2 scallions (thinly sliced)
Instructions
- Rice: If you don’t have precooked rice, rinse and cook 1 cup rice according to the package directions. I like to use a little less water (about 1 cup rice: 1 1/4 cup water) with a pinch of salt. Boil, stir in rice, and cook, covered, for 10-15 minutes. Spread on a baking sheet to cool completely – a fan is really helpful! – then place in the fridge until ready to use.
- Sauce: whisk together the sauce ingredients and set aside.
- In a large skillet or wok, heat oil over medium-high heat. Add onion and bell pepper along with a pinch of salt, and saute for 4-6 minutes until tender.
- Stir in the frozen veggies; cook them for approximately 30 seconds to 1 minute to thaw.
- Stir in the rice until it’s completely coated in oil and veggies; continue stirring occasionally, over medium-high heat, for 2-3 minutes to ‘stir fry’.
- Stir in the sauce until mixed thoroughly. Finally, stir in the sliced scallions. Serve immediately and enjoy!
Notes
- Make sure to use cold, leftover rice for the best texture.
- Feel free to add any other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg