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Fried rice is a beloved dish that has captured the hearts and palates of food enthusiasts around the globe. Its appeal lies not only in its delightful flavors but also in its practical nature as a versatile meal option. Whether you have leftover rice from a previous meal or you're looking to whip up something quick and satisfying, veggie-packed fried rice can be your go-to solution. It's a dish that lets you get creative in the kitchen, as you can incorporate a variety of vegetables, proteins, and sauces based on what you have on hand or prefer.

Veggie-Packed Fried Rice

Discover the ultimate veggie-packed fried rice recipe that's not only delicious but also a fantastic way to utilize leftover rice and add more veggies to your diet. This versatile dish allows for endless customization with your favorite vegetables, proteins, and sauces. Learn the essential tips for achieving that perfect fluffy texture, the history behind fried rice, and how to incorporate seasonal ingredients to enhance flavors. Get ready for a satisfying meal that’s easy to make and full of nutrition!
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old for best texture)

1 cup mixed vegetables (carrots, peas, bell peppers, corn)

1 cup broccoli florets

1 small onion, diced

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

2 large eggs, beaten

3 green onions, chopped

Salt and pepper to taste

Optional: 1/4 cup cashews or peanuts for crunch

Optional: 1 teaspoon sriracha or chili paste for spice

Instructions
 

Prep the Ingredients: If you haven't done so already, cook the jasmine rice according to package instructions and let it cool completely (ideally refrigerate overnight). Chop all vegetables and set aside.

    Heat the Oil: In a large skillet or wok, heat the vegetable oil and sesame oil over medium-high heat.

      Sauté Veggies: Add the diced onion and sauté for about 2-3 minutes until it starts to turn translucent. Add the minced garlic and continue to cook for another minute until fragrant.

        Incorporate Mixed Veggies: Toss in the mixed vegetables and broccoli florets. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

          Scramble the Eggs: Push the veggies to one side of the skillet. Pour the beaten eggs onto the empty side and scramble them, mixing with the vegetables once they're cooked.

            Add Rice: Add the cooked jasmine rice to the skillet, breaking apart any clumps. Mix everything together thoroughly to combine.

              Season It: Pour in the soy sauce and season with salt and pepper to taste. If you desire a little kick, stir in the sriracha or chili paste. Add the chopped green onions and mix well, ensuring the rice is evenly coated.

                Add Crunch: If using, toss in the cashews or peanuts now for an added crunch and mix again.

                  Final Stir: Stir-fry the entire mixture for an additional 3-5 minutes, allowing the rice to crisp slightly.

                    Serve: Serve hot, garnished with more green onions or additional cashews if desired.

                      Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings