Description
A delicious and easy vegetable fried rice recipe, perfect for using up day-old rice!
Ingredients
Scale
- 3 cups cooked white rice (day-old works best)
- 1 small onion, finely chopped
- 1 medium carrot, diced
- ½ cup frozen peas (thawed)
- 2 tablespoons sesame oil
- 2 large eggs (optional for vegetarians who consume eggs)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon butter
- 2 tablespoons unsalted butter (softened)
- 2 garlic cloves, finely minced
- 1 teaspoon soy sauce
Instructions
- Cook your rice a day in advance for best texture.
- Combine softened butter, minced garlic, and soy sauce in a small bowl. Mix thoroughly until it forms a smooth paste.
- Chop the vegetables into small, uniform pieces to ensure even cooking.
- Whisk the eggs in a bowl if using them. Measure out your soy sauce and sesame oil for easy access.
- Heat a large steel wok pan over medium-high heat. Add sesame oil and let it heat for a few seconds. Toss in diced onions and carrots. Sauté for 3–4 minutes, stirring frequently.
- Add peas and any optional add-ins, like mushrooms or tofu, and cook for another 2 minutes.
- Push vegetables to one side of the wok pan. Pour whisked eggs into the empty side and scramble them quickly. Once cooked, mix eggs with the vegetables.
- Increase heat to high and add cooked rice to the pan. Break up any clumps with a spatula, ensuring rice mixes evenly with vegetables. Stir-fry for 2–3 minutes, allowing rice to warm through.
- Drizzle soy sauce over rice while stirring continuously. Stir in prepared garlic butter, making sure it coats every grain of rice.
- Continue cooking for another 2–3 minutes until rice is slightly crispy at the edges and infused with flavor.
Notes
- For an even better flavor, add green onions or a splash of rice vinegar.
- Feel free to customize the vegetables based on availability or preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 110mg
Keywords: fried rice, vegetable fried rice, quick meals