Description
A quick and colorful fried rice recipe perfect for using cold leftover rice and mixed vegetables.
Ingredients
- 2 cups cooked leftover rice (preferably day-old; refrigerated and cold)
- 2 large eggs
- 1 cup mixed vegetables (peas, diced carrots, diced bell peppers)
- 3 tablespoons soy sauce (use low-sodium if preferred)
- 2 tablespoons vegetable oil (or other neutral, high smoke-point oil)
- 1 green onion, chopped (white and green parts)
Instructions
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until the surface shimmers.
- Add 1 cup mixed vegetables and stir-fry 2-3 minutes until they’re tender-crisp.
- Push the vegetables to one side of the pan. Crack 2 eggs into the center and scramble until fully cooked.
- Stir in 2 cups cold rice, breaking up any clumps with your spatula.
- Add 3 tablespoons soy sauce and mix well so the rice is evenly seasoned.
- Stir in the chopped green onion and stir-fry 1-2 minutes until everything is hot. Serve immediately.
Notes
For gluten-free options, substitute tamari for soy sauce. Add sesame oil at the end for aroma.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian