Veggie-Packed Fried Rice

Fried rice is a beloved staple dish that transcends cultural boundaries, enjoyed in countless variations across Asia and beyond. This versatile dish, often made with leftover rice and a medley of ingredients, has earned its place in kitchens around the world for its simplicity and adaptability. Today, we are excited to introduce you to the Ultimate Veggie-Packed Fried Rice, a recipe that not only tantalizes your taste buds but also offers a generous serving of nutrition.

Discover the Ultimate Veggie-Packed Fried Rice recipe that combines flavor and nutrition in one delicious dish! This easy and adaptable meal features colorful vegetables and aromatic ingredients, making it perfect for anyone seeking a quick, healthy option. Enjoy the rich history of fried rice as you customize it to your taste. Whether you're vegetarian or a meat lover, this recipe is sure to satisfy your cravings while keeping your diet balanced. Get inspired to cook and create your own variations!

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Ingredients

2 cups cooked jasmine rice (preferably day-old for optimal texture)

1 cup mixed vegetables (such as diced carrots, peas, bell peppers, and corn)

1 cup broccoli florets, chopped into bite-sized pieces

1 small onion, diced

3 cloves garlic, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon vegetable oil (such as canola or sunflower)

2 large eggs, beaten

3 green onions, finely chopped

Salt and pepper to taste

Optional: 1/4 cup cashews or peanuts for added crunch

Optional: 1 teaspoon sriracha or chili paste for a spicy kick

Instructions

Prep the Ingredients: If not done previously, cook the jasmine rice according to the package instructions and allow it to cool completely (for best results, refrigerate it overnight). Chop the mixed vegetables, broccoli florets, and green onions, placing them aside for convenience.

Heat the Oil: In a large skillet or wok, heat the vegetable oil and sesame oil together over medium-high heat until shimmering.

Sauté the Onions and Garlic: Add the diced onion to the skillet. Sauté for approximately 2-3 minutes until it turns translucent. Introduce the minced garlic and continue to sauté for an additional minute until fragrant.

Incorporate the Vegetables: Add the mixed vegetables and broccoli florets to the skillet. Stir-fry for around 5-7 minutes or until the vegetables are tender yet still crisp.

Scramble the Eggs: Create space on one side of the skillet by pushing the sautéed vegetables over to one side. Pour the beaten eggs onto the cleared area and scramble them until cooked through, then fold them into the vegetable mixture.

Add the Rice: Carefully add the cooked jasmine rice to the skillet, breaking apart any clumps with a spatula. Stir everything together until well combined.

Season the Dish: Pour the soy sauce over the rice, seasoning with salt and black pepper to taste. For a kick of heat, mix in the sriracha or chili paste. Add the chopped green onions and stir well to ensure even coating of flavors.

Incorporate Crunch: If using, add the cashews or peanuts now for an extra layer of texture and mix again.

Final Stir-Fry: Stir-fry the entire mixture for an additional 3-5 minutes, allowing the rice to gain a slight crispiness.

Serve: Serve the veggie-packed fried rice hot, garnished with extra green onions or cashews if desired for an appealing finish.

Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings

Presentation Tips: For an attractive presentation, serve the fried rice in a large bowl or individual plates, topped with fresh green onions and a sprinkle of sesame seeds for added flair.