Ingredients
- Cooked Rice: 3 cups, preferably day-old, for better texture and less moisture.
- Mixed Vegetables: 2 cups, frozen or fresh (peas, carrots, corn, green beans, bell peppers, broccoli florets, etc.), for a colorful and nutritious base.
- Onion: 1 medium, diced, for aromatic flavor.
- Garlic: 2 cloves, minced, for pungent and savory notes.
- Ginger: 1 teaspoon, grated or minced, for warm and spicy undertones.
- Soy Sauce: 3 tablespoons, low sodium, for umami and saltiness.
- Sesame Oil: 1 tablespoon, for nutty aroma and flavor.
- Vegetable Oil: 2 tablespoons, for cooking and stir-frying.
- Eggs (Optional): 2, lightly beaten (for vegetarian version, skip eggs or use scrambled tofu), to add protein and richness.
- Green Onions: 2 stalks, chopped, for garnish and fresh flavor.
- Salt and Pepper: To taste, to enhance the overall flavor profile.
- Optional additions: Red pepper flakes (for heat), toasted sesame seeds (for garnish and nutty flavor), bean sprouts (for crunch).
Instructions
- Prepare the Vegetables: If using fresh vegetables, wash and chop them into small, bite-sized pieces. If using frozen vegetables, no need to thaw them beforehand as they will cook quickly in the wok or pan. Having your vegetables prepped and ready to go is key to achieving the 15-minute cooking time.
- Heat the Wok or Pan: Place a large wok or a large, deep skillet over medium-high heat. The wok is ideal for fried rice as its shape allows for even heat distribution and easy tossing. Ensure the wok or pan is properly heated before adding oil. You can test if it’s hot enough by flicking a drop of water into it; if it sizzles and evaporates quickly, it’s ready.
- Add Vegetable Oil and Aromatics: Once the wok is hot, add the vegetable oil. Let the oil heat up for a few seconds until it shimmers. Then, add the diced onion and sauté for about 1-2 minutes, until it becomes translucent and fragrant. Next, add the minced garlic and grated ginger to the wok. Sauté for another 30 seconds, or until they become fragrant, being careful not to burn the garlic. These aromatics form the flavor base of your fried rice, so don’t skip this step!
- Cook the Vegetables: Add the mixed vegetables to the wok. If using frozen vegetables, add them directly from the freezer. If using fresh vegetables, add them in order of cooking time, starting with harder vegetables like carrots and broccoli, and then adding softer ones like bell peppers and peas. Stir-fry the vegetables for about 3-5 minutes, until they are tender-crisp. You want them to be cooked but still retain a bit of bite.
- Push Vegetables Aside and Cook Eggs (Optional): If using eggs, push the vegetables to one side of the wok, creating a space in the center. Pour the lightly beaten eggs into the cleared space. Scramble the eggs quickly, breaking them up into small pieces as they cook. Once the eggs are cooked through, mix them in with the vegetables. If skipping eggs for a vegan version, simply proceed to the next step after cooking the vegetables. For a vegan protein boost, you can add pre-cooked scrambled tofu at this stage and stir it in with the vegetables.
- Add Cooked Rice: Add the cooked rice to the wok. Break up any clumps of rice with your spatula or spoon. Stir-fry the rice with the vegetables and eggs (if using) for about 2-3 minutes, ensuring that the rice is heated through and evenly mixed with the other ingredients. Day-old rice is preferred as it has less moisture, which prevents the fried rice from becoming soggy.
- Season with Soy Sauce and Sesame Oil: Pour the soy sauce over the rice and vegetables. Stir-fry to coat everything evenly with the soy sauce. Then, drizzle the sesame oil over the fried rice. Sesame oil adds a wonderful nutty aroma and flavor that is characteristic of fried rice. Stir-fry for another minute to allow the flavors to meld together.
- Season and Garnish: Taste the fried rice and season with salt and pepper to taste. Remember that soy sauce is already salty, so add salt cautiously. If you like a bit of heat, you can add a pinch of red pepper flakes at this stage. Finally, garnish with chopped green onions for a fresh, vibrant touch and added flavor. You can also sprinkle with toasted sesame seeds for extra nutty flavor and visual appeal.
- Serve Immediately: Serve your 15-Minute Veggie Fried Rice hot and enjoy! It’s a perfect quick meal on its own or can be served as a side dish to other Asian-inspired dishes.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 18g
- Protein: 12g