Description
A quick and easy vegetable fried rice recipe using fresh or frozen vegetables.
Ingredients
Scale
- ½ tablespoon salted butter
- ½ cup chopped onions
- 1 clove garlic (minced)
- ¾ cup cooked brown rice (or cooked white rice)
- 1 large egg
- 1 cup finely chopped vegetables (fresh or frozen)
- 1 tablespoon low sodium soy sauce
- salt (to taste, optional)
- pepper (to taste, optional)
Instructions
- Melt the butter in a medium skillet over medium heat. Add the chopped onion and, if using fresh vegetables, add them now. Cook for 2 to 3 minutes, stirring occasionally, until slightly softened.
- Add the garlic and cook for 30 seconds, stirring frequently.
- Stir in the cooked rice and heat for about 30 seconds. Push the rice to the edges of the skillet to create space in the center.
- Crack the egg into the center of the skillet and scramble until nearly set, then stir it into the rice.
- If using frozen vegetables, add them now and cook for 1 to 2 minutes, stirring, until heated through.
- Stir in the soy sauce. Taste and season with salt and black pepper as needed.
Notes
- This recipe can be customized with whatever vegetables you have on hand.
- For added protein, consider adding tofu or chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg