Easy Vegetable Fried Rice Skillet
A quick and easy meal packed with vibrant vegetables, savory soy sauce, and aromatic sesame oil, making it perfect for busy weeknights.
Ingredients
Vegetables and Aromatics
- 1 cup carrots (diced or shredded)
- 1 cup peas (fresh or frozen)
- 1 cup bell peppers (any color, chopped)
- 4 tablespoons green onions (sliced thin)
- 2 cloves garlic (minced)
- 1 cup mushrooms (sliced)
- 1 cup snap peas or green beans
Rice and Eggs
- 4 cups cooked jasmine or long-grain rice (preferably day-old) Day-old rice is recommended.
- 2 large eggs (lightly beaten)
Sauces and Seasonings
- 3 tablespoons soy sauce (or tamari for gluten-free) Can substitute with tamari if avoiding gluten.
- 1 tablespoon sesame oil (for drizzling)
- to taste freshly ground black pepper
- optional red pepper flakes For a dash of heat.
- 1 cup tofu or cooked chicken pieces Optional.
Instructions
Preparation
- Chop your vegetables and mince the garlic. Keep everything organized.
- Heat a large skillet or wok over medium-high heat and add oil.
- Add the minced garlic and sauté for about 30 seconds until fragrant, avoiding burning.
Cooking
- Add carrots, peas, bell peppers, mushrooms, and snap peas. Sauté for 3-5 minutes until tender-crisp.
- Push the veggies to one side and pour the beaten eggs into the empty side of the skillet. Scramble until fully cooked.
- Add the cooked rice, using a spatula to break it up and mix thoroughly.
- Drizzle soy sauce and sesame oil, then season with black pepper and red pepper flakes.
- Mix in sliced green onions and serve hot!
Notes
Day-old rice is recommended as it’s drier and less sticky. Customize vegetables as desired.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 52gProtein: 10gFat: 10gSaturated Fat: 1gSodium: 600mgFiber: 4gSugar: 2g
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