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Fried rice is a beloved dish across the globe, cherished for its versatility and the myriad of flavors it can offer. Originating from ancient Chinese cuisine, this dish has transcended cultural boundaries, adapting to various regional ingredients and tastes. Whether enjoyed as a main course or a side dish, fried rice can be customized to suit personal preferences, making it a staple in many households.

Easy Veggie-Packed Fried Rice for Families

Discover the vibrant and healthy world of Colorful Veggie-Packed Fried Rice, a delicious meal that brings together an array of colorful vegetables and savory flavors. Originating from ancient Chinese cuisine, this dish is versatile enough to fit any dietary preference. Using day-old rice ensures perfect texture, while fresh veggies add essential nutrients. Great as a main or side dish, it's easy to customize with seasonal ingredients. Try this nutrient-packed recipe for a delightful culinary experience.
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Ingredients
  

3 cups cooked rice (preferably day-old for the best texture)

2 tablespoons vegetable oil (or sesame oil for enhanced flavor)

1 small onion, finely chopped

3 cloves garlic, minced

1 cup mixed bell peppers, diced (a vibrant mix of red, yellow, and green)

1 cup carrots, grated

1 cup peas (you can use fresh or frozen)

2 green onions, sliced

2 eggs, beaten (optional for added protein)

3 tablespoons low-sodium soy sauce

1 tablespoon oyster sauce (or a vegetarian alternative)

1 teaspoon sesame oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prepare the Rice: If you haven't pre-cooked the rice, make sure to do so a few hours ahead of time or the night before. Once cooked, allow the rice to cool and refrigerate it. This step is crucial to prevent the rice from becoming mushy during frying.

    Heat the Oil: In a large frying pan or wok, heat the vegetable oil (or sesame oil) over medium-high heat until it shimmers.

      Sauté Aromatics: Add the finely chopped onion and minced garlic to the hot oil. Sauté for about 2-3 minutes, stirring frequently, until the onion turns translucent and releases its fragrant aroma.

        Cook the Vegetables: Introduce the diced mixed bell peppers and grated carrots into the pan. Stir-fry for an additional 4-5 minutes, or until the vegetables are tender yet retain some crispness. Afterward, add the peas, cooking for another 2 minutes until they are heated through.

          Incorporate the Eggs: If using eggs, create space in the pan by pushing the vegetable mixture to one side. Pour the beaten eggs into the cleared space and scramble until fully cooked. Once done, mix the scrambled eggs back into the vegetable medley.

            Combine with Rice: Add the chilled cooked rice to the pan, using a spatula to break apart any clumps. Stir vigorously to ensure that all ingredients are thoroughly combined.

              Season the Dish: Drizzle the soy sauce, oyster sauce, and sesame oil over the rice mixture. Stir well, ensuring that the rice is evenly coated with the sauces. Season with salt and pepper to your liking. Allow everything to cook together for 3-4 minutes to achieve a slightly crispy texture.

                Garnish and Serve: Remove the pan from heat and garnish the fried rice with sliced green onions and fresh herbs, such as cilantro or parsley, if desired. Serve hot for a colorful and satisfying meal.

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