Description
Savor the delightful blend of fluffy rice, vibrant vegetables, and savory soy sauce with this quick and easy Chinese fried rice recipe, perfect for busy weeknights!
Ingredients
Scale
- 3 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil (canola or peanut)
- 1 cup mixed fresh vegetables (carrots, peas, bell peppers)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 eggs, beaten
- Optional: cooked chicken or tofu for added protein
Instructions
- Gather all ingredients and chop vegetables into small pieces.
- Heat vegetable oil in a large wok over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add mixed vegetables with a pinch of salt. Cook for 3-4 minutes until slightly softened but still crunchy.
- Push the veggies to one side of the pan and pour in the beaten eggs. Scramble until fully cooked (1-2 minutes).
- Add the cooked rice and soy sauce to the pan. Stir well to combine and break up any clumps (about 3-4 minutes).
- Drizzle sesame oil over the fried rice and toss in chopped green onions before serving hot.
Notes
- Customize your fried rice by adding different proteins like shrimp or tofu.
- Feel free to include additional veggies such as broccoli or corn for extra flavor.
- Store leftovers in an airtight container for up to three days; reheat in a pan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg