10-Minute Veggie Fried Rice
This quick and easy fried rice recipe combines cooked rice with fresh vegetables and savory seasonings.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup frozen peas and corn
- 4 cups cooked rice (preferably day-old)
- 2 eggs, beaten (optional)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- ¼ cup chopped green onions, for garnish
Instructions
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add the diced onion and cook until softened, about 3 minutes.
- Add minced garlic and cook for 30 seconds, until fragrant.
- Add chopped carrots, frozen peas, and corn. Cook until vegetables are tender-crisp, about 2 minutes.
- Push the vegetables to the side of the pan and pour in the beaten eggs (if using). Scramble the eggs until cooked.
- Add the cooked rice to the pan and stir to combine with the vegetables and eggs.
- Stir in soy sauce and sesame oil. Cook, stirring constantly, until heated through, about 2 minutes.
- Garnish with chopped green onions, and serve immediately.
Notes
- You can use any type of rice you like, but day-old rice works best for fried rice as it’s less sticky.
- Feel free to use other vegetables you have on hand, such as broccoli, bell peppers, or mushrooms.
- For extra protein, you can add cooked tofu, tempeh, or edamame.