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rice meals

rice meals

This Vegetable Fried Rice is a quick and satisfying meal that combines colorful vegetables with perfectly cooked rice, stir-fried to perfection. It's perfect for using up leftover rice and makes a great side dish or main course.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4 People
Calories 250 kcal

Equipment

  • 1 Large frying pan or wok
  • 1 Cutting board
  • 1 Spatula
  • 1 Measuring cups
  • 1 Measuring spoons

Ingredients
  

  • 4 cups cooked jasmine rice About 2 cups uncooked rice.
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 1 bell pepper any color, diced
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 green onions, chopped
  • to taste salt and pepper
  • 2 eggs lightly beaten Optional for egg fried rice.

Instructions
 

  • Start by preparing the vegetables. Dice the onion, carrots, and bell pepper. Mince the garlic.
  • Heat the vegetable oil in a large frying pan or wok over medium-high heat.
  • Add the diced onion and cook for about 2 minutes until softened.
  • Add the carrots and bell pepper, and cook for another 3-4 minutes until they start to soften.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Push the vegetables to one side of the pan and pour the beaten eggs (if using) into the other side. Scramble the eggs until cooked, then mix with the vegetables.
  • Add the cooked rice to the pan, breaking up any clumps. Stir well to combine with the vegetables and eggs.
  • Pour the soy sauce and sesame oil over the rice mixture, and toss everything together to ensure the rice is evenly coated. Cook for about 5 minutes, stirring occasionally.
  • Add the frozen peas and chopped green onions, stirring to combine. Season with salt and pepper to taste.
  • Cook for an additional 2-3 minutes until everything is heated through and well mixed.

Notes

For added protein, consider adding cooked chicken, shrimp, or tofu.
Use day-old rice for the best texture, but freshly cooked rice can be used if allowed to cool and dry slightly before frying.
Feel free to adjust the vegetables based on what you have available.