Description
A quick and flavorful one-pan dish combining fluffy rice with crisp-tender vegetables, perfect as a standalone meal or a side for Asian-inspired dishes.
Ingredients
Scale
- 3 cups cooked rice (preferably chilled)
- 2 to 3 tbsp vegetable oil (canola or sesame oil)
- 1 small onion (finely chopped)
- 2 to 3 garlic cloves (minced)
- 1 cup diced carrots
- 1 cup peas (fresh or frozen)
- 1 to 2 cups chopped broccoli or other vegetables
- 2 to 3 tbsp soy sauce (adjust to taste)
- 1 to 2 tsp sesame oil (optional)
- 2 eggs (lightly beaten, optional)
- Salt and freshly ground black pepper to taste
- Optional garnish: sliced green onions or sesame seeds
Instructions
- Heat oil in a large skillet or wok over medium-high heat until shimmering.
- Add chopped onion and cook until softened, then stir in minced garlic and cook for about 30 seconds until fragrant.
- Add diced carrots and other firm vegetables; stir-fry for 3 to 4 minutes until they start to soften.
- Add peas and any remaining vegetables, cooking until they are tender-crisp.
- Push vegetables to the side and add cooked rice, breaking up any clumps with a spoon or spatula.
- Drizzle soy sauce over rice and vegetables, add sesame oil if using, then stir everything until well combined and heated through.
- Season with salt and black pepper to taste.
- If using eggs, push rice and vegetables aside, pour beaten eggs into the open space, scramble until just cooked, then mix with rice.
- Remove from heat and garnish with sliced green onions or sesame seeds before serving hot.
Notes
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg