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vegetable fried rice in a black bowl
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5 from 6 votes

Fried Rice Vegetables Recipe

Vegetable Fried Rice is an easy weeknight side dish that can easily be made into a meal when paired with shrimp or chicken. It's the perfect way to use up leftover rice! Whether you're using brown rice or white rice, it's delicious.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Chinese
Keyword: vegetable fried rice
Servings: 4
Calories: 608kcal
Author: Jordan

Ingredients

  • 3 cups cooked white rice, cold
  • 2 tablespoons vegetable oil
  • 1/2 cup onion, chopped
  • 6 ounces frozen vegetable mix, or fresh vegetables
  • 2 teaspoons sesame oil
  • 1-2 tablespoons soy sauce
  • 1/2 teaspoon white pepper
  • 2 eggs, lightly beaten
  • 1 cup cooked chicken, shrimp or Chinese sausage, optional

Instructions

  • In a small bowl, whisk together sesame oil, soy sauce of choice and white pepper. Set aside.
  • In a large skillet, cast iron pan or wok, heat vegetable oil over medium-high heat. Add onions and sauté until opaque and soft. If you are adding raw vegetables or a cooked protein, add them at this step as well.
  • After onion has cooked, add frozen vegetables. Stir until defrosted, approximately 3-4 minutes.
  • Add cold rice, using a spatula to toss the rice with other ingredients. Do NOT stir, instead toss or flip to prevent the starch from making the rice too soggy.
  • Add lightly beaten eggs, continuing to flip until eggs are nearly cooked.
  • Pour sesame oil mixture over top of rice, continuing to flip and toss until all grains are uniformly colored. If you do not use a dark soy sauce, yours might not be as dark as mine.

Nutrition

Calories: 608kcal | Carbohydrates: 119g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 340mg | Potassium: 344mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2280IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 2mg