Vegetable fried rice
A vibrant and flavorful vegetable fried rice cooked quickly in a wok to retain crunch and freshness without any added sugars. It makes for a satisfying lunch or dinner packed with colorful vegetables and natural umami. For the perfect texture, always use pre-cooked, cold day-old rice.
Ingredients
- Garlic3 cloves
- Soy sauce (sugar-free)2 tbsp
- toasted sesame oil1 tbsp
- Vegetable oil1 tbsp
Instructions
5 steps- 1
Dice the carrot and bell pepper into small cubes. Finely mince the garlic and grate the ginger. Slice the scallions, separating the white and green parts.
10 min
- 2
Heat a wok or deep skillet over high heat and add the vegetable oil. Add the garlic, ginger, and white parts of the scallions; stir continuously for about 30 seconds until fragrant.
1 min
200°C
- 3
Add the diced carrots, bell pepper, and green peas. Stir-fry over high heat for 3-4 minutes until vegetables are slightly tender yet still crisp.
4 min
200°C
- 4
Add the cold cooked rice, breaking up any clumps. Pour in the sugar-free soy sauce and toasted sesame oil. Stir-fry vigorously for 3-4 minutes until the rice is heated through and evenly coated.
4 min
200°C
- 5
Remove from heat, toss in the sliced green parts of the scallions, mix well, and serve hot immediately.
1 min
Nutrition
1 serving ≈ 252 g
Nutrition values are estimates. - means data is unavailable.
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