Colorful Veggie-Fried Rice Medley
Enjoy a vibrant and flavorful veggie-fried rice medley that brings together perfectly cooked rice, fresh vegetables, and a touch of soy sauce for that irresistible umami taste. Quick to prepare and customizable, this dish is perfect for a quick weeknight meal or a delicious side for gatherings. Serve hot and watch it disappear!
ingredients
- 2 cups cooked jasmine rice (chilled)
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed bell peppers, diced
- 1 cup frozen peas and carrots
- 2 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- Salt and black pepper, to taste
- 2 large eggs, beaten (optional)
steps
- 1.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 2.
Add the onion and garlic, sautéing until translucent, about 2-3 minutes.
- 3.
Stir in the diced bell peppers and frozen peas and carrots; cook for another 3-4 minutes until they are tender.
- 4.
Push the veggies to one side of the skillet, and pour in the beaten eggs (if using), scrambling them until fully cooked.
- 5.
Add the chilled jasmine rice to the skillet, breaking up any clumps, and mix everything together.
- 6.
Pour in the soy sauce and sesame oil, and mix well to evenly coat the rice.
- 7.
Season with grated ginger, salt, and black pepper; stir constantly for 2-3 minutes until heated through.
- 8.
Remove from heat, garnish with sliced green onions, and serve hot.
