Easy Vegetable Fried Rice
This Easy Vegetable Fried Rice is a quick, satisfying meal packed with flavor and nutrition!
Servings: 4 servings
Ingredients
- 2 tablespoons butter for sautéing and flavor
- 1 yellow onion, diced adds sweetness and depth
- 1 tablespoon minced garlic for that aromatic flavor
- 3 cups white rice, prepared leftover rice works best
- 12 ounces mixed vegetables, frozen a quick and easy way to add nutrition
- 1 tablespoon sesame oil for a nutty finish
- 2 eggs for added protein and richness
- ½ cup soy sauce for seasoning and umami flavor
- ½ teaspoon ground black pepper for some mild heat
Instructions
- Gather all your ingredients. Cook your rice according to package instructions and allow it to cool. Leftover rice from the fridge works best.
- In a large skillet or wok, melt the butter over medium heat. Once melted, add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
- Stir in the frozen mixed vegetables and cook for about 5 minutes, or until heated through and tender.
- Add the prepared rice to the skillet, breaking up any clumps with your spatula. Pour in the soy sauce and sprinkle the ground black pepper over the rice. Stir everything together until well combined and heated through.
- Create a well in the center of the rice mixture and crack the eggs into the well. Scramble the eggs and mix them into the rice.
- Drizzle the sesame oil over the rice and give everything a final stir to combine. Adjust seasoning if necessary.
- Remove the skillet from heat and serve your Easy Vegetable Fried Rice hot.
Equipment
- Large skillet or wok
- Spatula
- Measuring cups and spoons
- Cutting board and knife
Notes
- Use day-old rice for fluffier texture.
- Add proteins like chicken or tofu for a heartier dish.
- Store in the refrigerator for up to 4 days, or freeze for 3 months.