Vegetable Fried Rice

With a few simple ingredients and some quick stir-frying, you can transform last night’s leftover rice into a flavorful and nutritious meal.

This vegetable fried rice recipe is a tasty way to use up any leftover veggies you have on hand, and it’s perfect for a quick lunch or dinner.

Ingredients

• 2 cups cooked rice (preferably day-old rice)
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (e.g., peas, carrots, corn)
• 2 cups mixed colored bell peppers, diced
• 2 teaspoons soy sauce
• 1 teaspoon oyster sauce (optional)
• Salt and pepper to taste
• 2 green onions, chopped (optional)

Instructions

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the diced onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the mixed vegetables and diced bell peppers to the skillet.

Cook for 4-5 minutes, or until the vegetables are tender-crisp.

Stir frequently to prevent burning.

Add the cooked rice to the skillet, breaking up any clumps with a spatula.

Stir-fry the rice with the vegetables for about 5 minutes, until the rice is heated through and starting to brown.

Add the soy sauce and oyster sauce (if using) to the skillet, and stir-fry for an additional 2 minutes, until the rice is well coated.

Season with salt and pepper to taste.

Transfer the vegetable fried rice to a serving platter.

Garnish with chopped green onions (if using).

Serve immediately and divide among 7 plates.

Notes

Use day-old rice to prevent the rice from being mushy and to help it fry up better.

Make sure to stir-fry the vegetables quickly over high heat to preserve their crunch and color.

Customize the recipe to your taste by using your favorite mixed vegetables and colored bell peppers.

If using oyster sauce, start with a small amount and add more to taste, as it can be quite salty.

To make the dish more substantial, add cooked meat like chicken, beef, or tofu to the vegetable fried rice.

For a spicy kick, add diced jalapeños or serrano peppers to the skillet with the onion and garlic.

Use leftover vegetables and rice to make this recipe, reducing food waste and saving time.

Nutrional Value

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 43g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 5g