Vegetable Fried Rice
A quick and colorful fried rice loaded with crisp vegetables, ready in about 20 minutes. Perfect for using up leftover rice and whatever veggies you have on hand.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 5g
Ingredients
- 3 cups cooked rice
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 2 cups mixed vegetables (carrots, bell pepper, onion)
- 2 tablespoons soy sauce
- 2 stalks scallions
Instructions
- 1
Heat 2 tbsp vegetable oil in a large skillet or wok over high heat. Add 2 minced garlic cloves and stir until fragrant, about 30 seconds.
- 2
Add 2 cups mixed chopped vegetables (carrots, bell pepper, onion) and stir-fry until crisp-tender, about 3-4 minutes.
- 3
Add 3 cups cooked rice, breaking up clumps. Stir-fry for 2-3 minutes until rice is hot and slightly toasted.
- 4
Pour 2 tbsp soy sauce over the rice and toss to coat evenly. Cook for 1 minute more, until sauce is absorbed.
- 5
Stir in 2 chopped scallions and serve hot. Add chili flakes or turmeric if you like extra heat or color.
Tools you’ll need
- Large skillet or wok
- Spatula
- Knife
- Cutting board
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