Vegetable Fried Rice Recipe
With every bite, you'll savor the delicate crunch of fresh vegetables, perfectly cooked rice, fluffy scrambled egg and the burst of simple flavors that create a delicious dish. Serve this Vegetable Fried Rice as a side dish to any meal or add protein of choice to make it a complete meal.
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INGREDIENTS
- 3 cups cooked rice, (its about 1 ½ cup uncooked rice)
- 3 large eggs
- ¼ cup bell peppers, cubed
- 3 tablespoons sliced scallions or green onions, just white part, green for serving
- ¼ cup carrot, cubed
- 3 tablespoon low sodium soy sauce or tamari
- 2 small bok choy cabbage, chopped
- black pepper to taste
INSTRUCTIONS
- Whisk together the eggs in a small bowl. Set aside.
- Heat up a nonstick skillet over medium-high heat until very hot. Add cooking oil.
- Fry the vegetables (carrots, scallions, bell pepper, bok choy), until just softened (just 1-2 minutes), and season with black pepper and a little salt (or leave as is and season later once soy sauce is added).
- Push the veggies on one side of the pan and pour in the beaten eggs. Use a spatula to scramble them into small pieces. Once cooked, stir everything together.
- Stir in the rice, soy sauce, and toss until it's hot and fully coated in sauce and mixed with the veggies and eggs.
- Taste for seasoning and add extra soy sauce, salt or black pepper if needed. Serve with more scallions on top. Enjoy!
NOTES
- To Store. For the best flavor, consume within 3-4 days. Store in an airtight container in the fridge.
- A day old rice is preferred but not essential. Using same-day freshly cooked rice is totally fine if the rice has been cooled and refrigerated.
- For this recipe, you don’t need to soak the rice, however, you need to wash/rinse it until the water runs clear. Not properly washed rice will be clumpy and is simply not healthy as it contains bacteria that can survive cooking. Washed rice will result in a fluffy and al dente texture.
- Cook the dish over medium-high or high heat. Similar to wok-style cooking, cook it on high just until veggies become softened and egg fluffy. Lower heat will only make your rice and veggies stick to each other and the pan. I prefer a nonstick skillet instead of a wok. If you do use a wok, make sure you are using the highest heat. This is a very quick stir fry that takes you only 3-5 minutes to cook.
- Does rice have to be cold for fried rice? Yes, for best results it is better to use cooked and cooled rice. Cook the rice using steaming, boiling or rice cooker method. Cool it first and then refrigerate it until cold. When frying, use medium-high heat and a non-stick pan. If you are worried that rice clumps together it is best to avoid wok, especially if you are a beginner.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 271kcalCarbohydrates: 45gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 123mgSodium: 1082mgPotassium: 1232mgFiber: 5gSugar: 6gVitamin A: 20617IUVitamin C: 202mgCalcium: 481mgIron: 5mg
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