Serves 4
220 cal · 22 min
Vegetable Fried Rice
Recipe GLPR3e6e15da006610
A light and flavorful fried rice loaded with tender vegetables and aromatic seasonings. This versatile side dish combines fluffy cooked rice with fresh celery, onions, and a medley of frozen mixed vegetables, all tossed together in a hot skillet with soy sauce and black pepper. Perfect as a standalone meal or as a complement to your favorite protein.
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Ingredients
2 cups cooked white rice
1/2 cup celery, finely chopped
1/4 cup onion, finely chopped
2 tablespoons vegetable oil
1 package (10 ounces) frozen mixed vegetables
1 tablespoon low-sodium soy sauce
1 dash black pepper
Directions
Cook the white rice according to package directions if not already prepared. Once cooked, spread the rice on a plate or shallow pan to cool slightly, which prevents clumping during cooking.
Prepare your ingredients by finely chopping the celery into small, uniform pieces and finely chopping the onion. Set both aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers and is hot enough that a piece of onion sizzles upon contact.
Add the chopped celery and onion to the hot oil, stirring frequently for about 2 minutes until the vegetables begin to soften and release their fragrance.
Pour the frozen mixed vegetables directly into the skillet with the celery and onion. Continue stirring and tossing constantly for 3 to 5 minutes until the vegetables are tender-crisp and cooked through.
Add the cooked rice to the skillet, breaking up any clumps by stirring with a wooden spoon or spatula. Mix the rice thoroughly with the vegetables, ensuring the rice grains are coated with oil and distributed evenly throughout.
Drizzle the soy sauce over the rice and vegetables, then sprinkle with black pepper. Stir-fry everything together for 2 minutes, continuously mixing and tossing, until the rice is heated through and the flavors are well blended.
Transfer the fried rice to a serving dish and serve hot as a side dish or complete meal.
