Easy Vegetable Fried Rice
Use fresh or leftover white rice to make vegetable fried rice; easy and satisfying, this recipe works as a snack, dinner, or side dish.
- 3 teaspoons sesame oil, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup peas and carrots, frozen
- 1 ½ tablespoon butter, divided
- 2 large eggs, whisked
- 2 cups white rice, cooked and chilled
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
In a saucepan, follow the instructions for cooking your white rice on the stove-top. Once cooked, allow the rice to cool, and then place it in the fridge to chill before using it. You can also use leftover white rice for this dish. Heat 2 tsp of sesame oil in a saute pan or wok on medium-high heat.
Add the onions and garlic and cook until the onions become translucent and soften. Then, add the peas and carrots and cook for another 2-3 minutes.
Move the vegetables to one side of the pan and add 1/2 tsp of butter. Cook until melted, and then add the reserved egg mixture. Let the egg cook undisturbed for 30 seconds, and gently push the eggs from one side of the pan to the other, incorporating the eggs with the vegetables.
Increase the temperature to high and add the reserved chilled rice, the remaining 1 tbsp butter, soy sauce, and oyster sauce; stir to combine. Allow the rice to cook with the rest of the ingredients for 3-5 minutes, stirring occasionally.
Off heat, stir in the remaining sesame oil to serve.
- Use Chilled or Leftover Rice: Warm or even lukewarm rice becomes mushy during the frying process, so let's avoid that issue altogether and ensure the rice is chilled. Make your rice ahead of time and chill, or use the leftover rice from Thai curry night to make fried rice at home.
- Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.