Spoon Simple
Veggie Fried Rice
Better-than-takeout veggie fried rice packed with colorful vegetables. Use day-old rice for best results.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Ingredients
Step 1 — Scramble the eggs
- 3 eggs (beaten)
- 1 tbsp sesame oil
Step 2 — Stir-fry the rice
- 4 cups cooked white rice (day-old)
- 2 tbsp vegetable oil
- 1 cup frozen peas and carrots
- 1 cup corn
- 3 garlic cloves (minced)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 3 green onions (sliced)
Instructions
- 1
Scramble the eggs
Heat 1 tbsp sesame oil in a large wok or skillet over high heat. Add beaten eggs and scramble quickly until just set. Push to the side of the pan.
- 2
Stir-fry the rice
Add vegetable oil to the same pan. Add frozen vegetables and cook 2 minutes. Add garlic and cook 30 seconds. Add rice and break up any clumps, pressing into the pan. Cook 3–4 minutes for crispy bits. Add soy sauce, oyster sauce, and sesame oil. Toss everything together including the eggs. Top with green onions.
Nutrition per serving: 380 cal · 12g protein · 62g carbs · 10g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
