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
- Heat oil in a pan: Start by heating 2 tablespoons of vegetable oil in a large pan over medium heat.
- Sauté garlic and ginger: Add the minced garlic and grated ginger to the pan. Sauté for about 30 seconds until fragrant.
- Cook the vegetables: Toss in the mixed vegetables and cook until they are tender, approximately 3-4 minutes.
- 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.
- Mix in soy sauce: Pour in the soy sauce or tamari, stirring until the rice is evenly coated with the sauce.
- Add green onions and season: Stir in the chopped green onions and season with salt and pepper to taste.
- Incorporate protein: If using scrambled eggs or tofu, add them to the pan and mix until they are heated through.
- 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