Ingredients for Vegetable Fried Rice
- Cooked rice – 4 cups (preferably a day old, for better texture)
- Carrot – 1 medium, finely chopped
- 1/2 cup Green peas –
- Corn kernels – 1/2 cup (optional)
- Bell pepper – 1 small, finely chopped
- Onion – 1 small, finely chopped
- Garlic – 2 cloves, minced
- 3 tablespoons Soy sauce –
- Sesame oil – 1 tablespoon (for flavor)
- Olive oil – 1 tablespoon (for cooking)
- Egg – 1, beaten (optional, for added richness)
- Green onions – 2, chopped (for garnish)
- Salt – to taste
- Black pepper – to taste
Cooking Instructions for making Vegetable Fried Rice
Prepare the ingredients: If using leftover rice, break up any clumps to ensure the grains are separate. If you’re using freshly cooked rice, let it cool completely before using. This helps avoid sogginess.
Cook the egg (optional): Heat a little oil in a large pan or wok over medium heat. Pour in the beaten egg and scramble it, cooking until fully set. Remove from the pan and set aside.
Stir-fry the vegetables: In the same pan, add olive oil. Add the garlic and onion and sauté for 1-2 minutes until fragrant. Then, add the carrot, bell pepper, peas, and corn (if using). Stir-fry the vegetables for about 4-5 minutes until they’re tender but still crisp.
Add the rice: Add the cooked rice to the pan with the vegetables. Stir well to mix the rice and vegetables evenly.
Add soy sauce and seasoning: Pour in the soy sauce and sesame oil. Stir-fry everything for another 2-3 minutes to ensure the rice is evenly coated with the sauces. Season with salt and pepper to taste.
Finish and serve: Add the scrambled egg (if using) and green onions, then toss everything together. Serve immediately as a side dish or a main meal.
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