Vegetable Fried Rice with Eggs
This Vegetable Fried Rice with Eggs is a fantastic choice for simple dinner recipes that are both quick and satisfying. You can whip up a delicious and hearty meal in no time, perfect for busy weeknights or when you crave something flavorful without a lot of fuss. This recipe is a wonderful way to transform leftover rice into a vibrant and filling dish.
Key Ingredients & Substitutions:
- Cooked Rice: Day-old cold rice works best for fried rice. You can use white or brown rice.
- Eggs: For protein and richness. You can skip them if you prefer a vegan version.
- Mixed Vegetables: Frozen mixed vegetables are convenient, or you can use fresh chopped carrots, peas, and corn.
- Soy Sauce: Adds essential umami flavor. Use tamari for a gluten-free option.
- Sesame Oil: For a nutty aroma and flavor.
- Garlic: Freshly minced garlic is best, but garlic powder works in a pinch.
Ingredients:
- 2 cups cooked and chilled rice (preferably day-old)
- 2 large eggs
- 1 tablespoon vegetable oil (or any neutral oil)
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and black pepper to taste
- Optional: 2 green onions, sliced (for garnish)
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Servings: 2
- Tools Needed: Large skillet or wok, spatula
Step-by-Step Instructions:
1. Prepare Your Ingredients
Ensure your rice is cooked and chilled; this prevents it from clumping. Whisk the eggs in a small bowl with a pinch of salt and pepper. Have your vegetables and garlic ready.
2. Scramble the Eggs
Heat half of the vegetable oil in a large skillet or wok over medium heat. Pour in the whisked eggs and cook, scrambling them gently until just set. Remove the cooked eggs from the skillet and set them aside.
3. Sauté the Vegetables
Add the remaining vegetable oil to the skillet. Toss in the minced garlic and frozen mixed vegetables. Sauté for 3-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
4. Add the Rice and Seasoning
Add the chilled rice to the skillet with the vegetables. Break up any clumps with your spatula. Pour in the soy sauce and sesame oil. Stir everything together well, ensuring the rice is coated evenly.
5. Combine and Finish
Return the scrambled eggs to the skillet. Continue to stir and cook for another 2-3 minutes, allowing all the flavors to meld and the rice to heat through. Taste and adjust seasoning with additional salt or pepper if needed. Garnish with sliced green onions if you like.
Variation Ideas:
- Add cooked chicken or shrimp for extra protein.
- Include a dash of sriracha for a spicy kick.
- Try different vegetables like bell peppers, broccoli florets, or mushrooms.
- Stir in a tablespoon of oyster sauce (if not making it vegan) for added depth of flavor.
Storage Instructions:
You can store leftover Vegetable Fried Rice with Eggs in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a microwave or a skillet over medium heat until thoroughly hot. You may add a splash of water or soy sauce to prevent it from drying out.
Frequently Asked Questions (FAQ):
Q: Can I use freshly cooked rice?
A: While you can, freshly cooked rice tends to be softer and wetter, which can lead to a mushy fried rice. Chilled, day-old rice is ideal as it’s drier and produces a better texture.
Q: What kind of oil is best for fried rice?
A: A neutral-flavored oil with a high smoke point, like vegetable oil, canola oil, or peanut oil, works best.
Q: Can I make this a vegetarian simple dinner recipe?
A: Yes, this recipe is already vegetarian. Just omit the eggs if you want to make it vegan, and consider adding more vegetables or a plant-based protein source.
Q: How do I prevent my fried rice from getting soggy?
A: Ensure your rice is cold and dry, use a hot skillet or wok, and don’t overcrowd the pan. Cook in batches if necessary.
Q: Can I prepare some ingredients in advance?
A: Absolutely! You can chop your vegetables and mince your garlic ahead of time. You can also cook and chill your rice a day before.
Q: What other sauces can I add for more flavor?
A: Besides soy sauce and sesame oil, you can experiment with a touch of oyster sauce (if not vegetarian), a dash of rice vinegar, or even a small amount of chili garlic sauce for a kick.
