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Vegetable Fried Rice Recipe


  • Author: Katherine

Ingredients

Scale

  • 2 cups cooked rice (preferably day-old)
  • 1 cup mixed vegetables (such as carrots, peas, and corn)
  • 2 tablespoons soy sauce (or tamari for a gluten-free option)
  • 2 tablespoons vegetable oil
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, grated (optional)
  • Salt and pepper to taste
  • Scrambled eggs or tofu, for protein (optional)

Instructions

  1. Heat oil in a pan: Start by heating 2 tablespoons of vegetable oil in a large pan over medium heat.
  2. Sauté garlic and ginger: Add the minced garlic and grated ginger to the pan. Sauté for about 30 seconds until fragrant.
  3. Cook the vegetables: Toss in the mixed vegetables and cook until they are tender, approximately 3-4 minutes.
  4. Add the rice: Add the cooked rice to the pan, breaking up any clumps as you stir. Ensure the rice is well-mixed with the vegetables.
  5. Mix in soy sauce: Pour in the soy sauce or tamari, stirring until the rice is evenly coated with the sauce.
  6. Add green onions and season: Stir in the chopped green onions and season with salt and pepper to taste.
  7. Incorporate protein: If using scrambled eggs or tofu, add them to the pan and mix until they are heated through.
  8. Serve hot: Transfer the fried rice to a serving dish and enjoy it hot.

Nutrition

  • Serving Size: one normal portion
  • Calories: 250
  • Fat: 10g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 8g