Fried Rice: Quick, Colorful Recipe to Brighten Your Dinner

This Fried Rice is a quick, comforting dish packed with vibrant vegetables and flavors, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Cooling Time 10

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups long-grain or jasmine rice Cooked and cooled
2-4 tablespoons soy sauce Adjust to taste

For the Veggies

1 cup chopped vegetables (e.g., peas, carrots, bell peppers) Fresh or frozen
2 sliced green onions For garnish

For Protein

2 large eggs Scrambled

2 tablespoons vegetable oil For cooking

Equipment

Large skillet or wok
Baking sheet

Method

Step-by-Step Instructions

Cook the rice according to package instructions. Spread on a baking sheet to cool.
Heat vegetable oil in a skillet or wok over medium-high heat.
Scramble the eggs in the pan for 2-3 minutes until fully cooked and set aside.
Sauté chopped vegetables in the skillet for 4-5 minutes until tender.
Add cooled rice to the skillet and mix thoroughly for 2-3 minutes.
Pour in soy sauce and cook for another 2 minutes, stirring well.
Fold in scrambled eggs and green onions, mixing for about a minute.
Serve the fried rice hot, garnished with additional green onions or sesame seeds.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 170mgSodium: 800mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 640IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

For best results, use chilled rice from the day before. Adjust soy sauce to taste and don't overcrowd the skillet while cooking.

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