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Fried rice is a cherished dish that transcends cultural boundaries, celebrated for its ability to transform leftover rice into a flavorful and satisfying meal. Originating from China, this culinary staple has made its way into kitchens around the world, each culture adding its unique twist. From the classic Chinese Yangzhou fried rice to the vibrant Thai pineapple fried rice, this dish showcases the versatility of rice and the creativity of home cooks. The beauty of fried rice lies not only in its deliciousness but also in its adaptability, allowing for a wide array of ingredients to create a personalized version that suits any palate.

Savory Vegetable Fried Rice with Scrambled Eggs

Discover the joy of making a delightful Veggie-Packed Scrumptious Fried Rice! This versatile dish transforms leftover rice into a colorful and nutritious meal, perfect for weeknight dinners. With vibrant vegetables like carrots, peas, and bell peppers, you'll not only enjoy great flavors but also a wealth of nutrients. Easy to customize for various dietary needs, it’s an excellent choice for everyone. Try this simple recipe and bring creativity to your kitchen!
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old)

2 large eggs

1 medium carrot, diced

1 cup green peas (frozen or fresh)

1 bell pepper, diced (any color)

3 cloves garlic, minced

1 small onion, finely chopped

3 green onions, chopped (white and green parts separated)

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

Salt and pepper to taste

Optional: cooked protein (chicken, shrimp, or tofu) for extra heartiness

Instructions
 

Prepare the Ingredients: Ensure that your jasmine rice is cooked and cooled, as day-old rice works best for fried rice. Dice the vegetables and set them aside.

    Scramble the Eggs: In a large skillet or wok, heat a little oil over medium heat. Crack the eggs into the pan and scramble until fully cooked. Remove them from the pan and set aside.

      Sauté the Veggies: In the same skillet, add 1 tablespoon of vegetable oil. Sauté the chopped onion and minced garlic until fragrant, about 2 minutes. Add the diced carrots and bell pepper, and cook for an additional 3-4 minutes until they begin to soften.

        Add the Peas: Stir in the green peas and cook for another 2 minutes, allowing them to vibrantly green up.

          Combine the Rice: Add the cooked jasmine rice to the skillet, breaking any clumps with a spatula. Stir-fry for about 5 minutes, ensuring the rice is well-mixed with the vegetables.

            Flavor It Up: Pour in the soy sauce and sesame oil, then add the scrambled eggs back to the pan. Toss everything together gently, allowing the flavors to meld, and season with salt and pepper to taste.

              Finish with Green Onions: Lastly, fold in the white parts of the green onions, reserving the green tops for garnish. Stir for another minute until everything is heated through.

                Serve Hot: Transfer the fried rice to a serving dish, garnish with the chopped green tops of the green onions, and, if desired, add your choice of cooked protein for extra richness.

                  Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings