Fried rice with vegetables is a delicious, quick, and versatile dish that’s a staple in many cuisines, particularly Asian cooking. Whether you’re looking for a simple weeknight dinner or a way to use up leftover rice and veggies, this recipe is both satisfying and nutritious. It’s a great option for those who want a healthy, plant-based meal or a customizable side dish.

Why Fried Rice with Vegetables?

Fried rice is a fantastic dish because it’s:

• Easy to make: With just a few basic ingredients and a hot skillet, you can create a restaurant-quality meal in minutes.
• Healthy: Packed with colorful vegetables and fiber-rich rice, it’s a nutritious way to get your vitamins while keeping the dish light.
• Customizable: You can use whatever vegetables you have on hand, making it an excellent dish for cleaning out the fridge.
• Budget-friendly: Simple, affordable ingredients like rice and veggies come together to create a filling and flavorful meal.

Ingredients

Here’s what you’ll need to make fried rice with vegetables:

• Cooked rice (preferably day-old): 3 cups. Using leftover rice is best because it’s slightly dried out, which helps the rice fry better without becoming mushy.
• Vegetable oil: 2-3 tablespoons. For stir-frying the vegetables and rice.
• Mixed vegetables: 1 ½ cups. Use a combination of your favorites such as carrots, peas, bell peppers, corn, broccoli, green beans, or any other vegetables you like.
• Onion: 1 small, finely chopped.
• Garlic: 2-3 cloves, minced. Adds flavor and depth.
• Soy sauce: 3 tablespoons. This adds that signature umami flavor to your fried rice.
• Sesame oil (optional): 1 teaspoon. For an authentic Asian touch and a nutty flavor.
• Eggs: 2 (optional). Scrambled eggs add protein and texture to the dish.
• Green onions: 2-3, chopped. For garnish and a fresh burst of flavor.
• Salt and pepper: To taste.
• Red chili flakes (optional): For a bit of heat.

INSTRUCTIONS: