Simple Veggie Fried Rice
This colorful veggie fried rice is a kid friendly lunch that is packed with vegetables and flavor without being too spicy or overwhelming for little taste buds. Parents love this recipe because it uses leftover rice and whatever veggies are in the fridge making it budget friendly and quick.
Leftover rice tossed with colorful vegetables scrambled egg and soy sauce creates a fast and nutritious kid approved fried rice.
Nutrition per serving
Ingredients
base
vegetables
protein
sauce
cooking
seasoning
Instructions
Heat the Pan
Heat a large skillet or wok over medium-high heat and add the oil. Once the oil is shimmering add the minced garlic and cook for 30 seconds until fragrant.
Cook the Vegetables
Add the thawed peas and carrots to the pan and stir-fry for 2 to 3 minutes until heated through and starting to caramelize slightly.
Scramble the Eggs
Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Scramble them gently until just set then mix them into the vegetables.
Add Rice and Sauce
Add the day-old rice to the pan breaking up any clumps. Pour the soy sauce over everything and toss and stir continuously for 4 to 5 minutes until the rice is evenly coated and slightly crispy.
Substitutions
Common mistakes
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