Description
A fast and satisfying fried rice dish made with day-old rice, mixed vegetables, eggs, and soy sauce, perfect for busy weeknights.
Ingredients
- 2 cups cooked rice (preferably cold or day-old; jasmine or medium-grain works well)
- 2 tablespoons vegetable oil (or any neutral oil with a high smoke point)
- 1 cup mixed vegetables (frozen mix of carrots, peas, corn)
- 2 eggs, beaten
- 3 green onions, chopped — separate the white parts (for cooking) and green parts (for finishing)
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil (optional, for flavor)
- Salt and pepper to taste
Instructions
- Heat a large pan or wok over medium-high heat until shimmering. Add the vegetable oil and swirl to coat.
- Add the mixed vegetables and stir-fry for 2–3 minutes until heated through and bright.
- Push the vegetables to one side of the pan. Pour the beaten eggs into the cleared space and scramble gently until just set.
- Add the cooked rice to the pan and mix thoroughly, breaking up any clumps.
- Pour in the soy sauce and drizzle the sesame oil (if using). Stir continuously for 1–2 minutes.
- Stir in the chopped green onion greens. Taste and adjust seasoning before serving hot.
Notes
Use day-old rice for the best texture. If using fresh rice, spread it on a tray to cool slightly before frying. Can add proteins like chicken or tofu for extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian