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- 2 cups day-old jasmine rice - 1 cup frozen peas - 1 cup diced carrots - 1 cup diced bell peppers (red, green, or yellow) - 3 large eggs - 3 tablespoons soy sauce (low sodium) - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 2 green onions, chopped - Salt and pepper to taste

Vegetable Fried Rice with Eggs and Peas

Experience the vibrant flavors of Colorful Veggie Fried Rice with Eggs and Peas, a quick and nutritious meal that's perfect for any weeknight dinner. Packed with colorful veggies like bell peppers and carrots, this dish elevates leftover rice into a visual and tasty delight. With the addition of fluffy scrambled eggs, it’s not just delicious but also filled with protein. Enjoy this versatile recipe that invites creativity and customization for every palate.
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old)

2 large eggs

1 cup frozen peas

1 medium carrot, diced

½ cup bell pepper (red or green), diced

½ cup green onions, sliced

3 cloves garlic, minced

3 tablespoons soy sauce (low sodium preferred)

1 tablespoon sesame oil

1 tablespoon vegetable oil

Salt and black pepper, to taste

Optional: Sriracha or chili flakes for heat

Instructions
 

Prepare the Ingredients: If using day-old rice, break up any clumps to ensure even cooking. Beat the eggs in a bowl and set aside. Dice the carrot and bell pepper, and slice the green onions.

    Heat the Pan: In a large non-stick skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

      Cook the Eggs: Pour in the beaten eggs, letting them sit for a moment to set slightly before stirring gently. Cook until just set but still slightly soft. Transfer the eggs to a plate and set aside.

        Sauté the Vegetables: In the same pan, add the minced garlic and diced carrot. Stir-fry for about 2 minutes until the carrot starts to soften. Then add the bell pepper and cook for an additional minute.

          Add the Rice and Peas: Increase the heat to high and add the cooked rice, breaking apart any remaining clumps. Add the frozen peas and stir-fry everything together for about 3-4 minutes until heated through.

            Flavor the Rice: Pour the soy sauce and sesame oil over the rice mixture. Stir well, ensuring the rice is evenly coated. Season with salt and black pepper to taste.

              Combine and Serve: Fold in the cooked eggs and sliced green onions. Mix everything well and heat for another minute. If desired, add Sriracha or chili flakes for a kick.

                Plate and Enjoy: Serve hot, garnished with additional green onions or sesame seeds if desired. Enjoy your colorful veggie fried rice!

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings