15-min. Easy Vegetable Fried Rice
Fluffy fried rice with scrambled eggs, mixed vegetables and aromatics stir-fried in a savory seasoning! This easy 15-minute vegetable fried rice is delicious and rivals Chinese takeout - saving you money. A great meal or main dish for the family!
Ingredients
- 2 cups cooked jasmine rice or white long-grain rice, day-old and cold (or see notes below to make rice for this recipe)
- 1 cup broccoli florets
- 1 cup frozen mixed vegetables (like peas, carrots, corn, green beans and/or lima beans)
- 1 green onion finely chopped & separated into white and green parts
- 3 cloves garlic minced
- 2 large eggs beaten
- 2 tablespoon vegetable oil or any neutral oil
- 1.5 tablespoon regular soy sauce or light soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon sesame oil toasted
- ⅛ teaspoon white pepper or black pepper
Instructions
- Break up cold, day-old rice with a rice paddle to separate the grains. Set aside.
- Heat 1 tablespoon of vegetable oil in a large pan on medium-high heat. Fry scallion whites and garlic until fragrant, about 10 seconds.
- Add broccoli florets and mixed vegetables and stir-fry for 1-2 minutes until vibrant in color. Move to the side of the pan.
- Add remaining oil into empty space, followed by beaten eggs. Let the eggs set for 10 seconds before scrambling and break into chunks. Push to the side of the pan.
- Add in cold day-old rice, regular soy sauce, dark soy sauce, sesame oil and white pepper. Toss until rice is evenly coated in sauce and there's no sauce in the base of the pan.
- Add scallion greens and toss again. Serve and enjoy!
Notes
If you're cooking rice for this recipe
- Rinse ¾ cup or 150 grams of jasmine or white long-grain rice with cold water to make 2 cups of cooked rice.
- Cook rice in your rice cooker or on the stovetop.
- Evenly spread out the hot or warm cooked rice in a single layer on a large baking sheet.
- Place the baking sheet in the freezer, uncovered for 60 minutes so the cold air can dry out the rice.
- Once the rice is cold and dry, break up the rice with a rice paddle or spatula.
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Nutrition
Calories: 395kcal | Carbohydrates: 63g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1380mg | Potassium: 535mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5202IU | Vitamin C: 53mg | Calcium: 102mg | Iron: 3mg