Description
A fast and craveable weeknight dinner featuring fluffy stir-fried rice with vegetables, scrambled eggs, and flavorful sauces.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil (or canola oil)
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 green onions, chopped
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat.
- Add mixed vegetables and sauté for 2–3 minutes until tender. If using frozen, cook until warmed through.
- Push the vegetables to one side and pour in the beaten eggs. Scramble until fully set, then break into bite-sized pieces.
- Add the cooked rice and break up clumps with a spatula. Stir together with the vegetables.
- Pour in soy sauce and drizzle sesame oil. Stir-fry for 3–5 minutes until heated through and lightly toasted.
- Stir in green onions, taste, and season with salt and pepper as needed. Serve hot.
Notes
Use day-old rice for best results and avoid overcrowding the pan for even cooking. Customize with proteins or additional vegetables as desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian