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:
- 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.
- 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.
- Sauté the Aromatics
- Add a little more oil to the pan if needed.
- Sauté the garlic and onions until fragrant and slightly softened.
- Cook the Veggies
- Toss in the mixed vegetables and stir-fry for 2–3 minutes until tender but still crisp.
- 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.
- 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.
- 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!
