Veggie Packed Fried Rice

$- 2 cups cooked jasmine rice (preferably day-old for the best texture) - 1 cup mixed bell peppers (red, yellow, green), diced - 1 cup carrots, grated or finely diced - 1 cup frozen peas - 1 cup broccoli florets, chopped into small pieces - 3 green onions, chopped - 2 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 tablespoons vegetable oil - 1 teaspoon ginger, grated - Salt and pepper to taste - Optional: 1/4 cup cashews or almonds, chopped for added crunch When making veggie packed fried rice, fresh ingredients matter. Start with cooked jasmine rice. Day-old rice gives the best texture. You can prepare it a day ahead. Next, pick colorful bell peppers. They add a sweet crunch. Grated carrots bring sweetness and color too. Frozen peas are easy and add freshness. Broccoli florets add green goodness. You can enhance your dish with optional ingredients. Chopped green onions add a nice finish. Minced garlic and grated ginger bring depth of flavor. Soy sauce and sesame oil give a savory touch. Vegetable oil helps cook everything evenly. For extra crunch, consider cashews or almonds. They add a fun twist. With these ingredients, you can create a flavorful and simple meal. Check out the Full Recipe for more details! Start by heating vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add minced garlic and grated ginger. Sauté these for about 30 seconds. You want the aroma to fill your kitchen. Next, toss in the mixed bell peppers and carrots. Stir them for about 2-3 minutes. You want them soft but still crisp. Then, add the broccoli florets. Continue to stir-fry for another 2-3 minutes. This keeps the veggies bright and fresh. Now it's time to mix in the cooked jasmine rice. Push the veggies to one side of the pan. Pour in sesame oil and add the rice next to it. Break up any clumps of rice with your spatula. Slowly mix everything together. You want the rice to soak up the flavors. Drizzle soy sauce over your rice mixture. Stir thoroughly to make sure every bit is coated. Now, add in the frozen peas and chopped green onions. Cook this for 2 more minutes. This step heats everything through and adds a nice crunch. Finally, season with salt and pepper to taste. If you want an extra crunch, toss in some chopped cashews or almonds. Serve your veggie packed fried rice hot, either on its own or as a side dish. For the full recipe, check out the detailed instructions above. Enjoy! - Using day-old rice: Day-old rice works best. It is drier and less sticky. This makes it easier to fry. Fresh rice can become mushy. - Adjusting seasoning to taste: Taste your dish as you cook. This helps you find the right balance. You can add more soy sauce or salt if you need. - Keeping vegetables crunchy: Cook veggies on high heat for a short time. This keeps them crisp. Don't overcook them; they should have a snap. - Recommended skillet or wok types: A wide skillet or a wok is ideal. They allow for even cooking and easy stirring. A non-stick surface helps prevent sticking. - Using a spatula for even cooking: Use a spatula to mix everything well. It helps ensure all ingredients heat evenly. Make sure to scrape the bottom of the pan for good flavor. {{image_2}} You can switch things up with your fried rice. Try adding zucchini or corn for new taste. Zucchini adds a soft texture and a mild flavor. Corn brings a sweet crunch that kids love. Seasonal veggies work great too. In summer, add fresh peas or green beans. In fall, consider butternut squash or pumpkin. Each choice adds fun and color to your meal. Want to make your fried rice heartier? Consider adding tofu or tempeh. Tofu gives a nice, chewy texture, while tempeh adds a nutty flavor. You can also crack in a couple of eggs. They cook quickly and add richness. Edamame is another smart choice. It gives a boost of protein and a pop of color. These options help you customize your fried rice for any diet or taste. For the full recipe, check out the Rainbow Veggie Packed Fried Rice section. You want to keep your veggie packed fried rice fresh. For this, use airtight containers. Glass or plastic containers work well. Make sure they seal tightly to prevent air from getting in. You can store your fried rice in the fridge for three to five days. If you want to keep it longer, you can freeze it. In the freezer, it lasts up to three months. Just remember to label your container with the date. When you're ready to eat your leftovers, here are some great ways to heat them up. You can use a skillet or a microwave. If you choose a skillet, heat it over medium heat. Add a splash of water or a little oil to help steam the rice. Stir often for even heating. If you use a microwave, place the rice in a bowl. Cover it with a microwave-safe lid. Heat it in short bursts, stirring in between. This keeps the rice moist and tasty. To keep the flavor and texture nice, avoid high heat. Too much heat can dry out the rice. Enjoy your meal just like when it was fresh! For the full recipe, check out the Rainbow Veggie Packed Fried Rice . You can store veggie packed fried rice in the fridge for about 3 to 4 days. Use an airtight container to keep it fresh. If you want to store it longer, freeze it. It can last up to 3 months in the freezer. Just make sure to cool it completely before you pack it away. Yes, frozen vegetables are great for fried rice. They save time and help keep the dish fresh. Frozen veggies are picked at peak ripeness, which means they are still full of flavor. Simply add them straight to the pan without thawing. They cook quickly and blend well with your other fresh ingredients. Veggie packed fried rice is versatile. You can serve it as a main dish or a side. For a complete meal, pair it with grilled chicken or shrimp. You can also enjoy it with a light salad or some egg rolls. The options are endless! To boost the flavor, use fresh herbs like cilantro or basil. You can also add a splash of lime juice for a zesty kick. If you like a bit of heat, try adding some chili flakes or sriracha. Adjust the soy sauce to your taste too. Just remember, start small and taste as you go! For the full recipe, check out the Rainbow Veggie Packed Fried Rice. Veggie packed fried rice is a fun and tasty dish to make. I covered key ingredients, from jasmine rice to colorful veggies. You learned about easy cooking steps and helpful tips. Variations let you personalize this dish with proteins and extra veggies. Proper storage keeps leftovers fresh, while reheating maintains taste. Enjoy your cooking adventure, and don’t be afraid to experiment with flavors!$

Veggie Packed Fried Rice

Discover how to make vibrant Rainbow Veggie Packed Fried Rice that's both colorful and nutritious! This quick and easy recipe features a mix of crispy veggies, perfectly cooked jasmine rice, and a delicious blend of flavors. With just 20 minutes of prep time, you can serve a healthy dish that's perfect for any meal. Click through to explore the full recipe and bring a burst of color to your dinner table. Enjoy your cooking adventure!

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Ingredients

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

1 cup mixed bell peppers (red, yellow, green), diced

1 cup carrots, grated or finely diced

1 cup frozen peas

1 cup broccoli florets, chopped into small pieces

3 green onions, chopped

2 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons vegetable oil

1 teaspoon ginger, grated

Salt and pepper to taste

Optional: 1/4 cup cashews or almonds, chopped for added crunch

Instructions

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add minced garlic and grated ginger to the pan, sautéing for about 30 seconds until fragrant.

Toss in the diced bell peppers and carrots, stirring for 2-3 minutes until they start to soften.

Add the broccoli florets and continue to stir-fry for another 2-3 minutes.

Push the veggies to one side of the pan and pour in the sesame oil. Add the cooked rice alongside the oil, breaking up any clumps.

Slowly mix the rice with the vegetables, ensuring everything is well combined.

Drizzle soy sauce over the rice mixture, stirring thoroughly to coat all the ingredients evenly.

Stir in the frozen peas and chopped green onions, cooking for an additional 2 minutes until heated through.

Season with salt and pepper to taste. If desired, add chopped cashews or almonds for extra crunch at the end.

Remove from heat and serve hot, either on its own or as a side dish.

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