Vegetable Fried Rice
4 servings10 min prep15 min cookEasy
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The Tale of Vegetable Fried Rice
Story updated
Fried rice is believed to have originated in China, with early versions dating back over a thousand years as a practical way to use up leftover cooked rice. It spread throughout Asia and around the world, with countless regional variations reflecting local ingredients.
Ingredients
Scale:· 4 servings
- 3 cups cooked, cold day-old white rice
- 2 tbsp vegetable oil, divided
- 1 cup frozen peas and carrots, thawed
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup diced bell pepper
- 2 eggs, lightly beaten (omit for vegan)
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 green onions, sliced
- Salt and black pepper, to taste
Instructions
- 1Heat 1 tablespoon of the vegetable oil in a large wok or skillet over high heat.
- 2Break up the cooked rice with your hands or a spatula so no large clumps remain.
- 3Add the remaining oil to the pan and stir-fry the onion, garlic, bell pepper, and peas and carrots for 2 to 3 minutes until just tender.
- 4Push the vegetables to one side, pour the beaten eggs into the empty space, and scramble until just set, then mix everything together.
- 5Add the rice to the pan and stir-fry for 3 to 4 minutes until heated through and starting to crisp in spots.
- 6Drizzle in the soy sauce and sesame oil, tossing to coat evenly, and season with salt and pepper to taste.
- 7Stir in the green onions and serve hot.
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