Easy Vegetable & Egg Fried Rice
This super simple version of fried rice is chock full of vegetables, egg, and flavor. Ready in about 10 minutes, this is the perfect side dish for any Asian inspired meals.
Servings: 6
Calories: 237kcal
Ingredients
- ½ cup butter (unsalted) 1 full stick
- 2 cups frozen mixed vegetables fully thawed, can substitute for canned mixed vegetables
- 4 tablespoons dried minced onion may substitute 1 medium yellow onion or 1 tablespoon onion powder
- ½ teaspoon garlic powder may substitute 4 cloves minced garlic
- ½ teaspoon ground black pepper or to taste
- 4 eggs beaten
- 4 cups leftover cooked rice
- ⅓ cup soy sauce or to taste, may substitute low sodium soy sauce
Instructions
- Heat a large non-stick skillet over medium-high heat. Add the butter and allow to melt.
- Once the butter is sizzling, add the mixed vegetables, dry minced onion, garlic powder, and pepper and mix. Sauté for a couple of minutes, tossing occasionally, until the spices become fragrant.
- Push the vegetables out toward the perimeter of the skillet making a large well in the middle. Once the butter has puddled back in the center of the skillet, add the eggs and scramble.
- Mix the scrambled eggs into the vegetables and then add one cup of rice and a small amount of the soy sauce, mixing them thoroughly into the vegetables and breaking up any clumps of rice. Slowly mix in the remaining rice and soy sauce, a small bit at a time, until all the ingredients are fully combined. Continue stirring and cook until the rice is hot and steamy, about 5 minutes.
- Serve and enjoy!