Description
A versatile and satisfying fried rice dish made with leftover rice and your choice of vegetables.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 cup mixed vegetables (frozen or fresh, like peas, carrots, or bell peppers)
- 2 tablespoons soy sauce (or tamari for a gluten-free option)
- 1 tablespoon vegetable oil (or sesame oil for additional flavor)
- 2 green onions, sliced
- 1 tablespoon minced garlic
- 1 teaspoon ginger, grated
- Cooked protein of your choice (like chicken or beef strips, optional)
Instructions
- Heat the oil in a large pan or wok over medium-high heat.
- Add the minced garlic and grated ginger, cooking until fragrant (about 30 seconds).
- Toss in the mixed vegetables and sauté for 2-3 minutes until heated through.
- Stir in the cooked rice, breaking up any clumps, and combine thoroughly with the veggies.
- Pour in the soy sauce, mixing everything well. Cook for another minute until heated through.
- Finally, garnish with sliced green onions before serving.
Notes
For the best texture, use day-old rice if possible; it’s drier and won’t clump together as much as freshly cooked rice. Add a dash of chili flakes for an extra kick.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian