Description
A delightful and easy recipe for fried rice using leftover white rice and a mix of vegetables, perfect for a quick meal.
Ingredients
- 2 cups leftover white rice
- 2 tablespoons canola oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen vegetable medley (peas, carrots, and corn)
- 2 large eggs, lightly beaten
- 3 tablespoons tamari sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon chili oil
- 2 green onions, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the canola oil in a large frying pan or wok over medium-high heat.
- Add the chopped shallot and sauté for about 2-3 minutes until translucent.
- Incorporate the minced garlic and stir for another 30 seconds.
- Add the frozen vegetable medley and stir-fry for approximately 4-5 minutes until tender.
- Create a space in the center of the pan and pour in the beaten eggs, cooking undisturbed for a minute before scrambling.
- Mix the cooked eggs with the vegetables.
- Add the leftover rice, breaking apart any clumps.
- Drizzle in the tamari sauce, fish sauce (if using), and chili oil, tossing to coat the rice.
- Stir-fry for an additional 3-4 minutes until hot.
- Season with salt and black pepper, then fold in the chopped green onions before serving.
Notes
- Feel free to customize the vegetables based on your preference.
- For a vegetarian version, omit the fish sauce.
- Adjust the amount of chili oil for desired spiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 100mg