Description
A quick and delicious vegetable fried rice made with day-old jasmine rice.
Ingredients
Scale
- 3 cups cooked jasmine rice (preferably day-old)
- 2 large eggs
- 1 cup mixed vegetables (carrots, peas, corn)
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 4 green onions (chopped)
- 1 tbsp oyster sauce
Instructions
- Prepare all ingredients by chopping green onions and measuring sauces.
- Heat sesame oil in a large skillet or wok over medium-high heat and scramble the eggs until just set. Remove from pan and set aside.
- Add mixed vegetables to the pan and stir-fry for about three minutes until tender yet crisp.
- Return scrambled eggs to the pan and add cooked rice, breaking up clumps. Pour in soy sauce and oyster sauce while stirring continuously.
- Stir in chopped green onions just before removing from heat.
- Serve in bowls or plates, garnished with extra green onions if desired.
Notes
- Using day-old rice helps to prevent clumping and allows for better frying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg