Vegetable Fried Rice (蔬菜炒饭)
An easy vegetable fried rice that you can cook in 10 minutes and it is bursting with flavor. It is a great choice, no matter whether you're preparing a healthy side or a one-bowl dinner. {Vegetarian, Gluten-Free Adaptable}To make this dish gluten free, use tamari to replace the soy sauce.
- Prep time
- 7 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp chili oil
- 1 tbsp black bean sauce
- 2 tsp soy sauce
- 2 tbsp peanut oil ((or vegetable oil))
- 4 eggs (, beaten)
- 3 clove garlic (, minced)
- 2 cup frozen mixed vegetables ((*Footnote 1))
- 3 cup cooked white rice (refrigerated medium grain rice works best)
- 4 green onions (, sliced)
- 1/4 tsp salt ((or to taste))
Instructions
- 1
Combine the chili oil, black bean sauce, and soy sauce in a small bowl. Stir to mix well.
- 2
Add 1 tablespoon of oil to a large skillet and heat over medium-high heat until hot. Add the eggs. Wait until the bottom is cooked, then scramble slightly until just cooked. Transfer to a plate and set aside.
- 3
Add the remaining 1 tablespoon of oil and the garlic. Stir a few times to release the fragrance.
- 4
Add the vegetables. Stir and cook until thawed and all the liquid has evaporated.
- 5
Add the rice. Stir and cook until the rice is heated through and lightly toasted, 2 to 3 minutes.
- 6
Pour in the chili oil mixture. Cook, stirring occasionally, until the rice is evenly coated with the rice, 2 minutes or so.
- 7
Return the eggs to the pan, add the green onions, and sprinkle the salt. Keep stirring to mix everything well, 1 to 2 minutes. Turn to low heat and taste the rice. Adjust the seasoning by adding more salt, if needed.
- 8
Transfer everything to a plate and serve hot as a main dish or side dish.