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- 3 cups day-old jasmine rice - 1 cup mixed bell peppers (red, yellow, green), diced - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup corn (fresh or frozen) - 3 cloves garlic, minced - 1 medium onion, diced - 2 large eggs, beaten - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon oyster sauce (optional, or use a vegetarian substitute) - 2 tablespoons vegetable oil (or sesame oil for added flavor) - Salt and pepper to taste - 2 green onions, chopped (for garnish) - Fresh cilantro, chopped (for garnish)

Quick Veggie-Packed Fried Rice in 30 Minutes

Discover the joy of cooking with our Rainbow Veggie Fiesta Fried Rice! This colorful and nutritious dish is loaded with fresh mixed vegetables, jasmine rice, and a hint of garlic and onion, making it a perfect choice for any occasion. Easy to prepare with day-old rice, it offers a delightful blend of flavors and textures. Whether served at casual dinners or festive gatherings, it's a meal that's as healthy as it is beautiful. Get creative and make it your own!
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Ingredients
  

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

1 cup mixed vegetables (a colorful blend of peas, carrots, bell peppers, and corn)

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon oyster sauce (optional for added depth of flavor)

2 tablespoons sesame oil (divided)

2 large eggs, beaten

3 green onions, sliced (for garnish)

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

A squeeze of lime juice (optional for brightness)

Instructions
 

Prep Ingredients: Gather and chop all your vegetables, ensuring they are ready for cooking. If you're using leftover rice, take a fork and gently fluff it to break up any clumps.

    Heat Oil: In a large skillet or wok, pour in 1 tablespoon of sesame oil and heat it over medium-high heat until shimmering.

      Sauté Aromatics: Add the finely chopped onion and minced garlic to the hot skillet. Stir-fry for about 2 minutes, or until the onion turns translucent and fragrant.

        Add Vegetables: Introduce the mixed vegetables into the skillet. Continue to stir-fry for an additional 3-4 minutes, cooking until the vegetables are tender yet still have a slight crunch.

          Create Space: Use a spatula to push the cooked veggies to one side of the skillet, clearing space in the center.

            Cook Eggs: Add the remaining tablespoon of sesame oil to the cleared space. Pour the beaten eggs into the hot oil. Allow them to set for a few seconds before gently scrambling. Once fully cooked, mix the eggs in with the vegetables.

              Incorporate Rice: Carefully add the cooked jasmine rice to the skillet, breaking up any remaining clumps. Stir everything together thoroughly, ensuring the rice heats evenly throughout.

                Season: Drizzle soy sauce and, if using, oyster sauce over the rice mixture. Stir well to evenly distribute the flavors. Taste and adjust the seasoning with salt and pepper as needed.

                  Garnish: Once heat is removed, top the fried rice with sliced green onions and freshly chopped cilantro. For an extra touch of freshness, squeeze some lime juice over the dish.

                    Serve: Scoop the vibrant fried rice into bowls and serve hot. Enjoy this colorful, nutritious dish packed with flavor!

                      Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 2-4