Vegetable Fried Rice

This is the breakfast you didn't know you needed—a vibrant, satisfying bowl of jasmine rice studded with vegetables, scrambled egg, and soy sauce that comes together in minutes and tastes infinitely better than takeout.

Ingredients:

• 3 cups cooked rice, cooled (day-old is ideal)
• 3 eggs, beaten
• 2 tablespoons oil
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced
• Pinch of white pepper

Method:

1. Heat 1 tablespoon oil in a large skillet or wok over high heat. Scramble the eggs until just set, then remove and set aside.
2. Add the remaining oil to the pan. Stir-fry the garlic for 30 seconds until fragrant.
3. Add the frozen vegetables and cook for 2 minutes, stirring constantly.
4. Add the cooled rice, breaking up any clumps, and stir-fry for 3–4 minutes until heated through and lightly toasted.
5. Pour in soy sauce and sesame oil, tossing everything together. Return the eggs to the pan and fold through.
6. Top with green onions and white pepper. Serve immediately.

Full recipe at Budget Bytes →

Chef's tip: Day-old rice is essential—freshly cooked rice will turn mushy. If you're in a rush, spread hot rice on a plate and refrigerate for 15 minutes to cool it down fast.