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A quick and easy weeknight meal that transforms leftover rice into a flavorful dish packed with crisp vegetables and savory sauces. Better than takeout and ready in under 20 minutes!
For 4 servings
Prepare the Eggs
Sauté Aromatics and Vegetables
Fry the Rice
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A quick and easy weeknight meal that transforms leftover rice into a flavorful dish packed with crisp vegetables and savory sauces. Better than takeout and ready in under 20 minutes!
This chinese_american recipe takes 20 minutes to prepare and yields 4 servings. At 393.3 calories per serving with 10.13g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Season and Serve
For a more substantial meal, add 1 cup of diced firm tofu, cooked shrimp, or shredded chicken. Sauté the protein separately and add it back in with the scrambled eggs.
Add 1-2 teaspoons of chili garlic sauce or a pinch of red pepper flakes along with the garlic and ginger for a spicy kick.
Feel free to use other quick-cooking vegetables like diced bell peppers, mushrooms, broccoli florets, or bean sprouts. Add them along with the mixed vegetables.
Substitute the jasmine rice with an equal amount of cauliflower rice. Add the cauliflower rice after the aromatics and cook until tender-crisp before adding other ingredients.
The variety of vegetables like peas, carrots, and green beans provides dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
The carbohydrates from the rice offer a quick and easily digestible source of energy, making this a great meal to refuel your body.
This dish is packed with essential nutrients from its diverse ingredients, including Vitamin A from carrots, Vitamin C from peas, and B vitamins from the eggs and rice.
The combination of eggs and vegetables like peas contributes a moderate amount of protein, which is vital for muscle repair and overall body function.
Each serving of this Vegetable Fried Rice contains approximately 390 calories, making it a reasonably light yet satisfying main course.
Yes, this homemade version is quite healthy. It's packed with vegetables, providing fiber and vitamins. Using low-sodium soy sauce and controlling the amount of oil makes it much healthier than typical takeout versions.
It is strongly recommended to use day-old, cold rice. Fresh rice has too much moisture and will steam in the wok, leading to a mushy texture. If you must use fresh rice, spread it on a baking sheet and chill it in the refrigerator for at least 30 minutes to an hour to dry it out.
To make this dish gluten-free, simply replace the soy sauce with an equal amount of tamari or a certified gluten-free soy sauce.
Wok hei is the smoky flavor from a very hot wok. To replicate it at home, use a carbon steel wok if you have one, get it screaming hot before adding oil, don't overcrowd the pan, and stir-fry in batches if necessary.
Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until hot.