Vegetable Fried Rice
Vegetable Fried Rice
Fluffy fried rice with scrambled eggs, mixed vegetables and aromatics in a savory seasoning! This easy 15-minute vegetable fried rice is so delicious and rivals Chinese takeout saving you money. A great meal or main dish for the whole family!
INGREDIENTS
- 5 cups cooked jasmine rice day old (if you want to use same day cooked rice, see Notes for further instructions)
- 2.5 cup broccoli florets
- 2.5 cup frozen mixed vegetables (like green peas, carrots, corn, green beans and/or lima beans)
- 2.5 green onion finely chopped with scallion greens separated from whites
- 7.5 cloves garlic minced
- 5 large eggs beaten
- 5 tablespoon vegetable oil or any neutral oil
- 3.75 tablespoon regular soy sauce
- 1.25 tablespoon dark soy sauce
- 1.25 tablespoon sesame oil toasted
- 0.31 teaspoon white pepper or sub with black pepper
- 5 cups cooked jasmine rice day old (if you want to use same day cooked rice, see Notes for further instructions)
- 2.5 cup broccoli florets
- 2.5 cup frozen mixed vegetables (like green peas, carrots, corn, green beans and/or lima beans)
- 2.5 green onion finely chopped with scallion greens separated from whites
- 7.5 cloves garlic minced
- 5 large eggs beaten
- 5 tablespoon vegetable oil or any neutral oil
- 3.75 tablespoon regular soy sauce
- 1.25 tablespoon dark soy sauce
- 1.25 tablespoon sesame oil toasted
- 0.31 teaspoon white pepper or sub with black pepper
INSTRUCTIONS
- Heat 1 tablespoon of oil in a large pan on medium-high heat. Fry scallion whites and garlic until fragrant, about 10 seconds.
- Toss in broccoli florets and mixed vegetables and fry for 1-2 minutes until vibrant in color. Push everything to the side of the pan.
- Add remaining tablespoon oil into empty space, followed by beaten eggs. Scramble eggs and break into small pieces. Move everything to the side.
- Toss in day-old rice, regular soy sauce, dark soy sauce, sesame oil and white pepper and stir-fry until rice is colored brown.
- Toss in scallion greens and remove off heat. Serve and enjoy!
- Heat 1 tablespoon of oil in a large pan on medium-high heat. Fry scallion whites and garlic until fragrant, about 10 seconds.
- Toss in broccoli florets and mixed vegetables and fry for 1-2 minutes until vibrant in color. Push everything to the side of the pan.
- Add remaining tablespoon oil into empty space, followed by beaten eggs. Scramble eggs and break into small pieces. Move everything to the side.
- Toss in day-old rice, regular soy sauce, dark soy sauce, sesame oil and white pepper and stir-fry until rice is colored brown.
- Toss in scallion greens and remove off heat. Serve and enjoy!
Notes
How much uncooked rice do I need for this recipe?
- ¾ measuring cup of 150 grams to make 2 cups cooked rice.
- ¾ measuring cup of 150 grams to make 2 cups cooked rice.
To dry out same-day cooked rice:
- Lay out warm cooked rice in a single layer on a large baking sheet
- Place the baking sheet in the freezer, uncovered for 60 minutes so the cold air can dry out the rice
- Once the rice is cold and drier, pour ½ teaspoon of neutral oil in the palm of your hands and rub together. This prevents the rice from sticking to your hands.
- Break the rice apart into separate granules
- Lay out warm cooked rice in a single layer on a large baking sheet
- Place the baking sheet in the freezer, uncovered for 60 minutes so the cold air can dry out the rice
- Once the rice is cold and drier, pour ½ teaspoon of neutral oil in the palm of your hands and rub together. This prevents the rice from sticking to your hands.
- Break the rice apart into separate granules
NUTRITION
Calories : 395kcal
Carbohydrates : 63g
Protein : 17g
Fat : 9g
Saturated Fat : 2g
Polyunsaturated Fat : 3g
Monounsaturated Fat : 3g
Trans Fat : 0.01g
Cholesterol : 164mg
Sodium : 1380mg
Potassium : 535mg
Fiber : 6g
Sugar : 2g
Vitamin A : 5202IU
Vitamin C : 53mg
Calcium : 102mg
Iron : 3mg
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