Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 220
- Protein: 5 grams
- Carbohydrates: 36 grams
- Fat: 7 grams
- Fiber: 2 grams
- Sugar: 2 grams
- Sodium: 600 mg
Why Make This Easy Quick Veggie Fried Rice
Easy Quick Veggie Fried Rice is a delightful dish that brings together fluffy rice and vibrant vegetables in a quick, fuss-free format. It’s perfect for busy weeknights when you need something hearty and satisfying but don’t have a lot of time on your hands. This dish is also extremely versatile; you can add any vegetables you have on hand and customize it according to your tastes. Whether you’re looking for a side dish or a light main course, this fried rice recipe hits the mark every time!
How to Make Easy Quick Veggie Fried Rice
Making Easy Quick Veggie Fried Rice is a breeze! Let’s go through the simple steps that will lead you to a delicious finished product.
Ingredients:
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Directions:
Step 1: Heating the Oil
Heat the sesame oil in a large skillet over medium heat. This fragrant oil adds a lovely nuttiness to the dish.
Step 2: Sautéing the Garlic
Add the minced garlic and sauté for about 1 minute, just until it becomes fragrant and lightly golden. Be careful not to burn it, as burnt garlic can taste bitter.
Step 3: Cooking the Vegetables
Add the mixed vegetables to the skillet and cook until tender, which will take about 3-5 minutes. Stir occasionally to combine the flavors and ensure even cooking.
Step 4: Mixing in the Rice
Stir in the cooked rice and soy sauce, mixing well so that each grain is coated. Cook for another 3-5 minutes until everything is heated through. This will make your kitchen smell amazing!
Step 5: Final Seasoning
Season with salt and pepper to taste, then stir in the chopped green onions before serving. The fresh green onions add a final pop of color and freshness to the dish.
How to Serve Easy Quick Veggie Fried Rice
Serve this Easy Quick Veggie Fried Rice hot from the pan, garnished with extra green onions if desired. It pairs wonderfully with dishes like sweet and sour chicken, stir-fried tofu, or as a standalone meal topped with an egg.
How to Store Easy Quick Veggie Fried Rice
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, simply place the rice in a skillet over medium heat, adding a splash of water to keep it moist, and stir until warmed through.
Expert Tips for Perfect Easy Quick Veggie Fried Rice
- Use Day-Old Rice: For the best texture, use cold, day-old rice if possible. Freshly cooked rice tends to be more sticky and clumps together.
- Customize Your Veggies: Don’t hesitate to swap out the mixed vegetables. Broccoli, corn, or snap peas are great alternatives and can add unique textures and flavors.
- Adjust Flavor Levels: If you prefer a stronger flavor, you can add more soy sauce or even a dash of oyster sauce or hoisin for umami richness.
- Make It Spicy: For a kick, add a drizzle of chili oil or some red pepper flakes when mixing in the soy sauce.
Delicious Variations
- Protein-Packed Version: Stir in cooked chicken, shrimp, or tofu to make this fried rice a filling main course.
- Vegan Option: Keep it vegan-friendly by using vegetable broth instead of soy sauce for added flavor, and stick to plant-based proteins.
- Curry Fried Rice: Add a teaspoon of curry powder in with the vegetables for a delightful twist that brings warmth and exotic flavor.
Frequently Asked Questions
1. Can I use frozen vegetables?
Absolutely! Frozen mixed vegetables work great and save you time. Just add them directly to the skillet and cook until heated through.
2. What type of rice is best for fried rice?
Any long-grain rice will work well, such as jasmine or basmati. For extra texture, use leftover rice that’s been chilled in the fridge.
3. Can I make this in advance?
Yes, you can prepare the ingredients in advance and store them in the fridge. When you’re ready, just follow the cooking instructions!
4. How can I make it gluten-free?
Simply substitute soy sauce with a gluten-free soy sauce or tamari.
5. What should I do if my rice is too sticky?
If your rice is clumping together, try spreading it out on a baking sheet and refrigerate it for about 30 minutes before using it in the recipe.
Conclusion
Easy Quick Veggie Fried Rice is not just a quick meal; it’s a colorful, customizable dish that’s sure to please everyone at your table. With simple ingredients and straightforward steps, you can whip this up in no time. So, gather your ingredients and give this delicious recipe a try—your taste buds will thank you! Happy cooking!
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Easy Quick Veggie Fried Rice
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful dish that brings together fluffy rice and vibrant vegetables in a quick, fuss-free format, perfect for busy weeknights.
Ingredients
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Heat the sesame oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden.
- Add the mixed vegetables to the skillet and cook until tender, about 3-5 minutes.
- Stir in the cooked rice and soy sauce, mixing well, and cook for another 3-5 minutes until heated through.
- Season with salt and pepper, then stir in the chopped green onions before serving.
Notes
Use day-old rice for the best texture, customize your veggies, and adjust flavor levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
