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Easy Crispy Fried Rice with Mixed Vegetables

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A quick and easy fried rice recipe featuring crispy day-old rice and a medley of mixed vegetables, perfect for satisfying weeknight dinners.

Ingredients

Scale
  • 3 cups (about 600g) day-old cooked white rice
  • 2 cups (about 300g) mixed vegetables (frozen peas, carrots, corn, green beans or fresh diced bell peppers, broccoli florets, snap peas)
  • 2 large eggs, beaten
  • 3 green onions, sliced thin
  • 2 cloves garlic, minced
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 3 tablespoons vegetable oil (canola or sunflower)
  • Salt and black pepper, to taste
  • Optional: 1 teaspoon fresh grated ginger

Instructions

  1. Prep your ingredients: Break up day-old rice so it’s loose and not clumped. Thaw frozen mixed vegetables if using and pat dry. Slice green onions and mince garlic.
  2. Cook the eggs: Heat 1 tablespoon vegetable oil in skillet over medium-high heat. Pour in beaten eggs and swirl to create a thin omelet. Cook 1-2 minutes until just set. Remove, slice or chop roughly, and set aside.
  3. Sauté aromatics and veggies: Add remaining 2 tablespoons vegetable oil to pan and increase heat to high. Add minced garlic (and ginger if using). Stir 30 seconds until fragrant. Add mixed vegetables and cook 3-4 minutes until tender-crisp. Season lightly with salt and pepper.
  4. Add the rice: Stir rice into vegetable mixture, breaking up clumps. Spread rice flat in pan and let sit without stirring for 2-3 minutes to develop crispy bottom. Stir and spread again, repeating to create multiple crispy patches.
  5. Season and finish: Lower heat to medium. Drizzle soy sauce and sesame oil over rice, stirring well. Fold in cooked egg and green onions. Taste and adjust salt and pepper as needed.
  6. Serve immediately: Scoop crispy fried rice onto plates and enjoy warm.

Notes

Use day-old rice for best crispy texture. If using fresh rice, spread on a baking sheet and chill uncovered for 30 minutes before cooking. Cook on high heat and let rice sit undisturbed to develop crispiness. Avoid overcrowding the pan. Add soy sauce and sesame oil towards the end to prevent sogginess. For vegan version, omit eggs or use scrambled tofu.

Nutrition

Keywords: fried rice, crispy fried rice, mixed vegetables, quick dinner, easy recipe, weeknight meal, vegetarian option, gluten-free option

Find it online: https://rowanrecipes.com/easy-crispy-fried-rice-with-mixed-vegetables-recipe-for-perfect-weeknight-dinner/