Spring Vegetable Fried Rice
A colorful and vibrant fried rice dish packed with fresh spring vegetables, perfect for a quick and satisfying meal.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (2 cups) cooked jasmine rice
- (1 tablespoon) vegetable oil
- (1) small onion, diced
- (2 cloves) garlic, minced
- (1 cup) snap peas, trimmed and halved
- (1 cup) carrots, diced
- (1 cup) bell pepper, diced
- (1 cup) zucchini, diced
- (2) large eggs, beaten
- (3 tablespoons) soy sauce
- (1 tablespoon) sesame oil
- (1/4 cups) green onions, sliced
- Salt and pepper to taste
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- 2
Add 1 small diced onion and sauté for 3-4 minutes until translucent.
- 3
Stir in 2 cloves of minced garlic and cook for an additional 1 minute until fragrant.
- 4
Add 1 cup of snap peas, 1 cup of diced carrots, 1 cup of diced bell pepper, and 1 cup of diced zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
- 5
Push the vegetables to one side of the skillet and pour in 2 beaten eggs on the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
- 6
Add 2 cups of cooked jasmine rice to the skillet, breaking up any clumps. Stir everything together until well combined.
- 7
Pour in 3 tablespoons of soy sauce and 1 tablespoon of sesame oil. Season with salt and pepper to taste. Stir-fry for an additional 2-3 minutes until heated through.
- 8
Remove from heat and garnish with 1/4 cup of sliced green onions before serving.
Recipe actions