Vegetable Egg Fried Rice
This flavorful dish combines fluffy rice, vibrant mixed vegetables, and scrambled eggs, all seasoned with a savory blend of soy sauce and sesame oil.
- Total Time: 25 minutes
Ingredients
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- 2 cups of rice, white, cooked and cooled (preferably leftover rice)
- 2 eggs, lightly beaten
- 1 cup of mixed vegetables, (carrots, peas, corn, and chopped bell peppers)
- 3 green onions (salad onions), thinly sliced
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce, optional
- 1 tablespoon of Vegetable oil
- 1 tablespoon of sesame oil
- salt and pepper, to taste
Instructions
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HeatHeat vegetable oil in a large skillet or wok over medium-high heat.
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Stir fryAdd the mixed vegetables to the skillet and stir-fry for 2-3 minutes until they are slightly tender.
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Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked.
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Combine the cooked vegetables with the scrambled eggs in the skillet.
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Add the cooked and cooled rice to the skillet. Break up any clumps and mix well with the vegetables and eggs.
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Drizzle soy sauce and oyster sauce (if using) over the rice mixture. Stir to evenly coat the rice with the sauces.
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Add sesame oil, sliced green onions, salt, and pepper. Continue to stir-fry for an additional 2-3 minutes until everything is well combined and heated through.
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Taste and adjust the seasoning if necessary.
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Garnish and serveServe the Vegetable Egg Fried Rice hot, garnished with additional green onions if desired.
- Prep Time: 10
- Cook Time: 15
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