Wok-Style Veggie Fried Rice

A quick and vibrant vegetarian fried rice loaded with mixed vegetables, scrambled eggs, and savory soy sauce.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $1.83/serving

Dietary

• Vegetarian
• Dairy-Free
• Nut-Free
• Pescatarian
• Low-Sugar

Tags

• quick
• stir-fry
• budget-friendly
• savory

Ingredients

• 2 tablespoon vegetable oil (divided)
• 3 eggs (large, beaten)
• 1 bell pepper (diced)
• 1 cup frozen mixed vegetables (thawed)
• 3 cup white rice (cold cooked (preferably day-old))
• 2 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 green onions (sliced)

Instructions

1. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until fully cooked, then remove from the wok and set aside.
2. Add the remaining 1 tablespoon vegetable oil to the wok. Add diced bell pepper and thawed frozen mixed vegetables; stir-fry for 3-4 minutes until crisp-tender.
3. Add the cold cooked white rice to the wok and break up any clumps. Stir-fry for 3-5 minutes, allowing the rice to get slightly crispy.
4. Return the scrambled eggs to the wok. Pour in soy sauce and sesame oil. Stir well to combine all ingredients and coat the rice evenly. Cook for another 1-2 minutes.
5. Stir in sliced green onions just before serving.

Notes

Using day-old cold rice is key for perfectly fluffy, non-sticky fried rice.

Nutrition (per serving)

• Calories: 360
• Protein: 11.2 g
• Carbohydrates: 48.7 g
• Fat: 14.8 g
• Fiber: 2.8 g
• Sodium: 750 mg
• Saturated Fat: 3.1 g
• Sugar: 3.7 g
• Cholesterol: 112 mg