Craving a delicious, quick, and nutritious meal that'll transport your taste buds straight to the bustling streets of China? Look no further! Our Veggie Filled Homemade Fried Rice is not just a recipe; it's a culinary adventure that transforms simple ingredients into a mouthwatering masterpiece. Whether you're a busy professional, a home cook, or someone looking to impress dinner guests, this recipe promises restaurant-quality flavor with minimal effort and maximum satisfaction.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 3 cups cooked rice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs, beaten
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Ensure the rice is cooked and cooled beforehand. Day-old rice works best as it has less moisture and prevents clumping during frying.
- Heat sesame oil in a large wok or wide skillet over medium-high heat. Allow the oil to become hot but not smoking.
- Add mixed vegetables to the hot oil. Sauté for 2-3 minutes until they become slightly tender and develop a light golden color.
- Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs quickly, breaking them into small pieces as they cook.
- Once the eggs are mostly set, mix them together with the vegetables in the pan.
- Add the cooled rice to the pan, breaking up any clumps with a spatula. Stir continuously to prevent sticking and ensure even heating.
- Pour soy sauce over the rice and vegetables. Toss everything together to distribute the sauce evenly.
- Season with salt and pepper to taste, continuing to stir and cook for an additional 3-4 minutes.
- Remove from heat and garnish with chopped green onions.
- Serve hot immediately, enjoying the fresh, aromatic flavors of homemade fried rice.
Tips
- Rice Matters: Always use day-old, cooled rice to prevent soggy, clumpy fried rice. Fresh rice contains too much moisture and will ruin your texture.
- High Heat is Key: Use a wok or wide skillet and cook on medium-high heat to achieve that classic slightly crispy, golden-brown finish.
- Prep Ingredients in Advance: Chop vegetables and beat eggs before starting to cook, ensuring a smooth, quick cooking process.
- Don't Overcrowd the Pan: Cook in batches if needed to maintain high heat and prevent steaming instead of frying.
- Customize Your Veggies: Feel free to swap or add different vegetables based on your preference or what's in your refrigerator.
- Use Authentic Seasonings: Sesame oil and soy sauce are crucial for authentic Asian flavor - don't skip them!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 8g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 95mg
