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- 3 cups cooked jasmine rice (preferably day-old) - 2 large eggs - 1 cup peas (fresh or frozen) - 1 red bell pepper, diced - 1 carrot, peeled and diced - 1 cup chopped broccoli - 2 green onions, sliced - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 2 tablespoons vegetable oil (for frying) - Salt and pepper to taste - Optional: Sriracha or chili flakes for heat

Vegetable Fried Rice with Eggs and Peas

Looking for a quick, colorful dinner idea? Try this vibrant Veggie Fried Rice with Eggs and Peas! Featuring fresh vegetables and day-old jasmine rice, it creates a delightful combination of flavors and textures. This dish is not only visually appealing but also packed with nutrients. Perfect for a busy weeknight or as a side dish, it elevates any meal with its vibrant colors and delicious taste. Enjoy this easy, satisfying recipe that the whole family will love!
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old)

2 large eggs

1 cup frozen peas

1 medium carrot, diced

½ cup bell pepper (red or green), diced

½ cup green onions, sliced

3 cloves garlic, minced

3 tablespoons low-sodium soy sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

Salt and black pepper to taste

Optional: Sriracha or chili flakes for added heat

Instructions
 

Prepare Ingredients: If using day-old rice, break up any clumps with your fingers to ensure an even texture when cooking. In a small bowl, beat the eggs and set aside. Dice the carrot and bell pepper into small pieces, and slice the green onions, keeping the green and white parts separate for garnish.

    Heat the Pan: In a large non-stick skillet or wok, heat the vegetable oil over medium-high heat. Wait for the oil to shimmer gently, indicating it’s hot enough to start cooking.

      Cook the Eggs: Pour in the beaten eggs, swirling them around the pan. Allow them to sit for about 30 seconds without stirring, letting them set slightly. Gently scramble the eggs with a spatula until they are just set but still slightly soft. Transfer the cooked eggs to a plate and set them aside.

        Sauté the Vegetables: In the same pan containing the residual oil, add the minced garlic and diced carrot. Stir-fry for about 2 minutes until the carrot begins to soften. Then, add the diced bell pepper and continue to stir-fry for an additional minute, allowing the flavors to meld.

          Incorporate Rice and Peas: Raise the heat to high and add the cooked rice to the pan, breaking apart any remaining clumps with your spatula. Add the frozen peas, stirring everything together for approximately 3-4 minutes until all ingredients are heated through and well-mixed.

            Add Flavor: Drizzle the soy sauce and sesame oil over the rice mixture. Stir well to ensure every grain of rice is coated in the sauce. Taste and season with salt and black pepper as needed.

              Combine Ingredients: Gently fold the scrambled eggs and sliced green onions (white parts) into the fried rice mixture. Stir everything together and heat for an additional minute to warm through. For a spicy kick, feel free to mix in Sriracha or sprinkle chili flakes at this stage.

                Plate and Serve: Serve the fried rice hot on individual plates. Garnish with the remaining sliced green onions and a sprinkle of sesame seeds if desired. Enjoy your vibrant and delicious veggie fried rice!

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4