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Fried Rice with Veggies Recipe: A Flavorful, Quick, and Healthy Dish
Fried rice is a classic dish that’s loved by many for its quick preparation, versatility, and incredible flavor. Whether you’re using up leftover rice or looking for a fresh, healthy meal, this Fried Rice with Veggies Recipe is the perfect solution. It’s simple to make, customizable, and packed with nutritious vegetables that bring both flavor and texture to the dish. Plus, it’s a fantastic way to incorporate more plant-based goodness into your diet.
This recipe is all about balancing flavors and textures—crispy, savory rice mixed with tender vegetables and just the right amount of seasoning. Whether you serve it as a side or as a main dish, this veggie-packed fried rice is bound to become a household favorite!
Why You’ll Love This Fried Rice with Veggies
- Quick & Easy: This dish comes together in about 15-20 minutes, making it perfect for busy weeknights or when you’re craving something quick yet satisfying.
- Healthy: Full of fresh vegetables, this fried rice is packed with essential nutrients like fiber, vitamins, and antioxidants.
- Customizable: Feel free to swap in or out your favorite veggies or protein sources to match your tastes or dietary preferences.
- Leftover-Friendly: It’s a great way to use up leftover rice, making it a budget-friendly and waste-reducing meal.
Ingredients for Fried Rice with Veggies
To make this delicious veggie fried rice, you’ll need the following ingredients:
- 2 cups cooked rice (preferably day-old rice for better texture)
- 1 tablespoon vegetable oil (or sesame oil for extra flavor)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup carrots, diced
- 1/2 cup peas (frozen or fresh)
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 red bell pepper, diced
- 2 eggs (optional for extra protein, scrambled)
- 2-3 tablespoons soy sauce (or tamari for a gluten-free option)
- 1 teaspoon sesame oil (for added depth of flavor)
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Optional: 1/2 cup cooked chicken, shrimp, or tofu for added protein
Step-by-Step Instructions for Fried Rice with Veggies
1. Prepare the Rice:
For the best results, use day-old rice. This helps the rice grains stay separate and fry up crispy instead of mushy. If you don’t have leftover rice, cook your rice and let it cool for about 20-30 minutes before using it. Cold rice works best for fried rice because it’s less sticky.
2. Cook the Vegetables:
Heat the vegetable oil (or sesame oil) in a large skillet or wok over medium-high heat. Add the diced onion and garlic and sauté for 2-3 minutes until they become fragrant and softened.
Next, add the carrots, peas, corn, and bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally until the vegetables are tender but still vibrant and crisp. If you’re using frozen vegetables, ensure they are thawed before adding to the pan to avoid excess water.
3. Scramble the Eggs (Optional):
If you’d like to add scrambled eggs for extra protein and texture, push the veggies to one side of the skillet. Crack the eggs into the other side and scramble them until fully cooked. Once cooked, stir them into the vegetables.
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