Description
A fast and satisfying one-pan fried rice dish that utilizes leftover rice and frozen vegetables, ready in under 15 minutes.
Ingredients
- 2 cups cooked rice (preferably cold or day-old; long-grain or jasmine)
- 2 tablespoons vegetable oil
- 1 cup mixed vegetables (frozen mix of carrots, peas, corn)
- 2 eggs, beaten
- 3 green onions, chopped
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
Instructions
- Heat a large pan or wok over medium-high heat. Add the vegetable oil and swirl to coat the surface.
- Add the mixed vegetables and stir-fry for 2–3 minutes until heated through.
- Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side and scramble quickly until just set.
- Add the cooked rice and use a spatula to break up any clumps, mixing it with the eggs and vegetables.
- Pour in the soy sauce and drizzle with sesame oil if using. Stir continuously for 1–2 minutes until heated through.
- Stir in the chopped green onion greens and cook another 1–2 minutes. Adjust seasoning and serve hot.
Notes
Use high heat for best results. Leftover rotisserie chicken, tofu, or shrimp can be added for extra protein.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian