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Vegetable Fried Rice

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Vegetable Fried Rice is a quick, colorful, and flavorful dish packed with a variety of fresh vegetables and fragrant rice. It’s an easy, versatile meal perfect for using up leftovers and making a nutritious, satisfying dish in minutes.

Ingredients

  1. 3 cups cooked and cooled rice (preferably day-old)
  2. 2 tablespoons vegetable oil or sesame oil
  3. 1 small onion, diced
  4. 2 cloves garlic, minced
  5. 1 tablespoon fresh ginger, minced
  6. 1 cup carrots, diced
  7. 1 cup frozen peas, thawed
  8. 1 bell pepper, diced
  9. 2 green onions, sliced
  10. 3 tablespoons soy sauce or tamari
  11. 1 tablespoon rice vinegar (optional)
  12. Salt and freshly ground black pepper, to taste
  13. Optional: scrambled tofu or eggs for added protein
  14. Optional: sesame seeds for garnish

Instructions

Heat oil in a large skillet or wok over medium-high heat.

  1. Add diced onion, garlic, and ginger; sauté for 2-3 minutes until fragrant.
  2. Add carrots and bell pepper; cook for 4-5 minutes until tender-crisp.
  3. Stir in peas and cook for 1-2 minutes.
  4. Add the cooked rice, breaking up any clumps, and toss to combine.
  5. Pour soy sauce and rice vinegar over the rice and vegetables; stir well.
  6. Cook for another 3-5 minutes, stirring frequently, until everything is heated through.
  7. Season with salt and pepper to taste.
  8. Stir in green onions and optional scrambled tofu or eggs.
  9. Garnish with sesame seeds if desired and serve hot.

Notes

  1. Use brown rice or cauliflower rice for a different texture or lower carbs.
  2. Add mushrooms, corn, or broccoli for more vegetable variety.
  3. Use tamari or coconut aminos for a gluten-free option.
  4. Toss in cashews or peanuts for crunch.
  5. Spice it up with chili flakes or sriracha.

Nutrition

Find it online: https://thefamilycooking.com/vegetable-fried-rice/