Go Back
- 3 cups day-old jasmine rice - 3 large eggs - 1 cup mixed vegetables (bell peppers, peas, carrots) - 1 small onion, diced - 3 cloves garlic, minced - 3 tablespoons soy sauce - 1 tablespoon oyster sauce (optional) - 1 tablespoon sesame oil - Salt and pepper to taste - Green onions, chopped (for garnish)

Vegetable Fried Rice with Scrambled Eggs

Discover the delightful flavors of Veggie-Packed Fried Rice with Fluffy Scrambled Eggs, a nutritious twist on a classic dish. Combining day-old jasmine rice with vibrant vegetables and airy scrambled eggs, this recipe is both comforting and healthy. Perfect for any meal, it's quick to prepare and easily customizable with your favorite ingredients. Enjoy a delicious, colorful plate that nourishes your body and satisfies your cravings. Perfect for beginners and busy cooks alike!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked jasmine rice (preferably day-old)

3 large eggs

1 cup mixed bell peppers, diced (red, yellow, and green)

1 cup fresh peas (can use frozen)

1 medium carrot, diced

1 small onion, finely chopped

3 cloves garlic, minced

3 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 tablespoon sesame oil

2 tablespoons vegetable oil

2 green onions, sliced (for garnish)

Salt and pepper, to taste

Instructions
 

Prepare the Eggs: In a bowl, whisk the eggs until well combined. Season with a pinch of salt and pepper. Heat a tablespoon of vegetable oil in a large non-stick skillet over medium heat. Add the eggs to the pan and scramble them gently until they are just set, about 2-3 minutes. Remove the eggs from the pan and set aside.

    Sauté the Vegetables: In the same skillet, add another tablespoon of vegetable oil. Once hot, add the diced onion and cook until softened, about 2-3 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.

      Add More Veggies: Toss in the diced bell peppers, carrot, and peas. Stir-fry the mixture for about 3-4 minutes until the vegetables are tender yet crisp.

        Fried Rice Time: Add the day-old rice to the skillet, breaking up any clumps with a spatula. Pour in the soy sauce and optional oyster sauce, and drizzle with sesame oil. Stir everything together, ensuring the rice is well-coated and heated through, around 5 minutes.

          Combine Eggs and Taste: Gently fold the scrambled eggs into the rice mixture. Taste and adjust seasoning with salt and pepper if necessary.

            Serve: Remove from heat, garnish with sliced green onions, and serve hot for a delicious, hearty meal!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings