Vegetable Fried Rice (Print Version)

A quick, colorful dish packed with vegetables and fluffy rice — ready in just 20 minutes for a satisfying meal.

# Ingredients:

→ Main Ingredients

01 - 3 cups cooked rice (preferably day-old, jasmine or basmati)
02 - 2 tbsp vegetable oil
03 - 2 cloves garlic, minced
04 - 1 cup frozen peas and carrots, thawed
05 - 1/2 cup corn kernels (optional)
06 - 1/2 red bell pepper, diced
07 - 2 green onions, sliced
08 - 2 large eggs, beaten
09 - 3 tbsp soy sauce
10 - 1 tbsp sesame oil
11 - Salt and pepper, to taste

# Steps to Follow:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat.
02 - Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add peas, carrots, corn, and red bell pepper. Stir-fry for 2–3 minutes until vegetables are tender.
04 - Push vegetables to one side of the skillet. Pour beaten eggs into the empty space and scramble until just set.
05 - Add cooked rice to the skillet. Break up any clumps and stir everything together.
06 - Pour in soy sauce and sesame oil. Stir-fry for another 2–3 minutes until rice is heated through and coated evenly.
07 - Stir in sliced green onions. Adjust seasoning with salt and pepper if needed.
08 - Serve hot, optionally garnished with more green onions or sesame seeds.

# Additional Notes:

01 - Use tamari or coconut aminos for a gluten-free version.
02 - Add tofu, shrimp, or chicken for extra protein.
03 - Best results come from using cold, day-old rice to prevent sogginess.

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