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Vegetable Fried Rice with Egg - Samira's Version

Name: Vegetable Fried Rice with Egg - Samira's Version
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: 2 cups cooked jasmine rice (preferably day-old); 1 cup mixed vegetables (carrots, peas, bell peppers), chopped; 2 large eggs; 2 tablespoons soy sauce; 1 tablespoon vegetable oil; 2 garlic cloves, minced; 1 small onion, chopped; Salt and pepper to taste; Optional: sliced green onions for garnish

30 min · Easy · 4 servings

A quick and flavorful international-style vegetable fried rice topped with a perfect fried egg, ideal for a satisfying meal any day.

Ingredients

2 cups cooked jasmine rice (preferably day-old)→1 cup mixed vegetables (carrots, peas, bell peppers), chopped→2 large eggs→2 tablespoons soy sauce→1 tablespoon vegetable oil→2 garlic cloves, minced→1 small onion, chopped→Salt and pepper to taste→Optional: sliced green onions for garnish→

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Method

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the minced garlic and chopped onion; sauté until fragrant and translucent.

Stir in the mixed vegetables and cook until tender, about 3-4 minutes.

Push the vegetables to one side of the pan.

Crack the eggs into the cleared side and scramble until just set.

Add the cooked rice to the pan, breaking up clumps, and mix well with the vegetables and eggs.

Pour the soy sauce over the mixture and stir-fry for another 2-3 minutes to combine flavors.

Season with salt and pepper to taste.

Serve hot, garnished with sliced green onions if desired.

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