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–+ servings

Easy 15 minute vegetable fried rice recipe

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Whip up this 15 minute vegetable fried rice recipe for a quick, healthy weeknight dinner packed with savory flavors and fresh veggies.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Asian
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups (720 ml) cooked white rice preferably day-old
  • 2 tablespoons (30 ml) vegetable oil
  • 2 eggs beaten
  • 1 cup (240 ml) frozen mixed vegetables peas, carrots, corn
  • 3 green onions sliced
  • 2 cloves garlic minced
  • 3 tablespoons (45 ml) soy sauce
  • 1 teaspoon (5 ml) sesame oil
  • salt and pepper to taste

Method
 

  1. Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Pour in the beaten eggs and scramble until barely set, then remove and set aside.
  3. Add the remaining oil to the skillet, stir in the garlic, and sauté for 30 seconds until fragrant.
  4. Toss in the frozen mixed vegetables and cook for 2 to 3 minutes until thoroughly heated.
  5. Incorporate the cooked rice and soy sauce, then cook for 3 to 4 minutes while breaking up any clumps.
  6. Fold in the scrambled eggs, green onions, and sesame oil, season with salt and pepper to taste, and serve hot.

Nutrition

Calories: 310kcalCarbohydrates: 49gProtein: 8gFat: 9g

Notes

The Rice Secret: I always use cold, day-old rice that has been chilling in the fridge because fresh rice is too moist and tends to get gummy when it hits the hot oil.
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