Description

Spring Veggie Fried Rice is a colorful and nutritious dish that celebrates fresh, vibrant flavors of seasonal vegetables. This easy-to-make recipe transforms leftover rice into a delightful meal, perfect for brunch gatherings or quick weeknight dinners. With its fragrant aroma and appealing presentation, this fried rice will impress family and friends alike while delivering a satisfying culinary experience.

Ingredients

Scale

4 cups cooked day-old rice
1 cup bell peppers (diced)
1 cup peas (fresh or frozen)
1 cup carrots (diced)
4 green onions (sliced thinly)
2 cloves garlic (minced)
3 tbsp low-sodium soy sauce
2 tbsp sesame oil
2 eggs (optional, beaten)
1 tsp red pepper flakes (optional)

Instructions

Prepare your ingredients by chopping vegetables and gathering them.
Heat a large skillet or wok over medium-high heat until hot.
Sauté minced garlic and chopped vegetables for about 3–4 minutes until tender-crisp.
Add the cooked rice, breaking up any clumps, and stir-fry for another 5 minutes.
Pour in soy sauce and sesame oil, mixing well for about 2 minutes.
If using, push the mixture to one side, scramble the eggs in the empty space, then fold into the rice for another minute.
Serve hot, garnished with sliced green onions.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 500mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 8g
Cholesterol: 70mg

Keywords: Feel free to customize with your choice of seasonal vegetables or proteins like chicken or tofu for added nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat on medium heat with a splash of water if needed.