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- 2 cups cooked jasmine or basmati rice (preferably cold or leftover) - 2 large eggs - 1 cup mixed vegetables (carrots, peas, and bell peppers) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ginger, minced - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 2 tablespoons vegetable oil (for frying) - Salt and pepper to taste - Green onions, chopped (for garnish)

Homestyle Vegetable Fried Rice with Eggs

Discover the joy of making homestyle vegetable fried rice with eggs, a quick and nutritious meal perfect for any occasion. This recipe lets you turn leftover rice into a delicious dish filled with fresh vegetables and protein-rich eggs. Easy to prepare, it’s a fantastic weeknight dinner option or a healthy lunch idea. With its vibrant flavors and customizable ingredients, this comforting fried rice will surely please everyone at the table. Enjoy a satisfying homemade meal today!
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Ingredients
  

2 cups of cooked jasmine or basmati rice (preferably cold)

2 large eggs

1 cup of mixed vegetables (carrots, peas, and bell peppers), diced

1 small onion, finely chopped

2 cloves of garlic, minced

2 tablespoons of soy sauce (adjust to taste)

1 tablespoon of sesame oil

1 tablespoon of vegetable oil

1 teaspoon of freshly grated ginger (optional)

2 green onions, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Rice: If you're using freshly cooked rice, spread it out on a baking sheet to cool and dry for about 30 minutes. Leftover rice works best for this recipe as it’s drier and won’t clump together.

    Scramble the Eggs: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Beat the eggs in a bowl, then pour them into the skillet, scrambling them until fully cooked. Remove the eggs from the skillet and set them aside.

      Sauté the Aromatics: In the same skillet, add another tablespoon of vegetable oil. Add the chopped onion and sauté for about 2-3 minutes until translucent. Stir in the minced garlic and grated ginger (if using), and sauté for an additional minute until fragrant.

        Cook the Vegetables: Add the mixed vegetables to the skillet. Stir-fry for about 5-7 minutes until they're tender but still crisp. If you prefer them softer, cook a few extra minutes.

          Combine Rice: Add the cold rice to the skillet. Break any clumps apart using a spatula and mix well with the vegetable mixture.

            Flavor the Rice: Pour the soy sauce and sesame oil over the rice. Mix thoroughly, ensuring every grain is coated with the sauce. Adjust seasoning with salt and pepper to taste.

              Add Eggs & Garnish: Fold the scrambled eggs back into the mixture. Toss everything gently to combine. Cook for an additional 2-3 minutes until everything is heated through.

                Garnish and Serve: Remove the skillet from heat, sprinkle with chopped green onions, and serve hot.

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 4