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.
Servings: 4
Calories: 608kcal
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
