Quick Veggie Fried Rice Recipe – By Malsha – eLanka

Quick Veggie Fried Rice Recipe – By Malsha – eLanka

Ingredients (Serves 2–3):

• 2 cups cooked rice (preferably leftover or chilled)
• 1 cup mixed vegetables (carrots, peas, corn, bell peppers, or any you have on hand)
• 2 eggs (optional, for protein)
• 2–3 tbsp soy sauce
• 1 tbsp sesame oil (or vegetable oil)
• 2 garlic cloves, minced
• 1 small onion, diced
• 2 green onions, chopped (for garnish)
• Salt and pepper to taste
• 1 tsp chili sauce or flakes (optional, for a spicy kick)

Instructions:

1. Prepare Ingredients
   • If using eggs, beat them in a small bowl and set aside.
   • Chop all your veggies into small, even pieces for quick cooking.
2. Cook the Eggs (Optional)
   • Heat 1 tbsp oil in a large pan or wok over medium heat.
   • Pour in the beaten eggs, scramble them quickly, and remove from the pan once cooked. Set aside.
3. Sauté the Aromatics
   • Add a little more oil to the pan if needed.
   • Sauté the garlic and onions until fragrant and slightly softened.
4. Cook the Veggies
   • Toss in the mixed vegetables and stir-fry for 2–3 minutes until tender but still crisp.
5. Combine with Rice
   • Push the veggies to one side of the pan and add the rice.
   • Pour the soy sauce over the rice, mixing it thoroughly. Stir everything together.
6. Add Eggs and Season
   • Add the scrambled eggs back into the pan.
   • Season with salt, pepper, and chili sauce or flakes (if using). Stir well.
7. Garnish and Serve
   • Sprinkle with chopped green onions.
   • Serve hot, with a side of soy sauce or a squeeze of lime if desired.

Tips for Variations:

• Add shredded chicken, tofu, or shrimp for extra protein.
• Use cooked quinoa or cauliflower rice for a healthier twist.

Enjoy your quick and flavorful lunch!