Speed Demon Veggie Fried Rice
Quick and easy, this veggie fried rice uses day-old rice and frozen vegetables for a fast and delicious meal. Perfect for a weeknight dinner.
Equipment
- large skillet or wok
- Spatula
Ingredients
Main Ingredients
- 3 cups cooked day-old rice
- 2 cups frozen mixed vegetables peas, carrots, corn
- 1/4 cup soy sauce or Tamari for gluten-free
- 2 large eggs
- 1 tbsp cooking oil canola or vegetable
Optional Ingredients
- 1 clove minced garlic
- 1 tsp sesame oil for finishing
- Chopped green onions or cilantro for garnish
- Sriracha or red pepper flakes for heat
Instructions
Instructions
- Heat a large skillet or wok over medium-high heat with 1 tablespoon of cooking oil.
- If using, add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Add frozen mixed vegetables and sauté for 3-5 minutes until tender-crisp.
- Push vegetables aside, add day-old rice to the empty side, break up clumps, and cook undisturbed for 1-2 minutes until slightly crispy, then mix with vegetables.
- Create a clear space, crack in eggs, scramble until just set, then mix into the rice and vegetables.
- Pour soy sauce over everything, stir well to coat, and cook for another 1-2 minutes until heated through. Remove from heat.
- Optionally, drizzle with sesame oil, garnish with green onions or cilantro, and add sriracha or red pepper flakes for heat.
Notes
Using day-old rice is key for the best fried rice texture, as fresh rice can become clumpy. Adjust soy sauce and spice levels to your preference.