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Quick Veggie Fried Rice

A fast and flavorful stir-fried rice dish packed with colorful vegetables and seasoned with savory soy and sesame.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked jasmine rice, chilled
  • 2 tbsp vegetable oil
  • 1 cup frozen peas and carrots blend
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 3 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 stalks green onion, thinly sliced

Equipment

  • Large non-stick skillet
  • Spatula

Method
 

Cooking Steps
  1. Heat 1 tbsp of vegetable oil in a large non-stick skillet over medium-high heat.
  2. Sauté the diced onion for 3 minutes until translucent.
  3. Add the frozen peas and carrots blend, stirring until tender.
  4. Stir in the minced garlic and cook for 30 seconds.
  5. Push vegetables to the side, add remaining oil to the center, and scramble the eggs until set.
  6. Add the chilled rice to the pan, breaking up any clumps.
  7. Pour soy sauce over the rice and toss until the grains are evenly colored.
  8. Drizzle with toasted sesame oil and remove from heat.
  9. Fold in the sliced green onions and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Always use day-old refrigerated rice for the best texture.