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Easy Korean Veggie Fried Rice

A quick and delicious Korean-inspired veggie fried rice making use of leftover rice, vibrant vegetables, and savory sauces.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Asian, Korean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice preferably day-old for better texture
  • 1 cup mixed vegetables carrots, peas, corn, bell peppers
  • 2 tablespoons soy sauce ensure it's Halal-compliant
  • 1 tablespoon sesame oil
  • 2 pieces green onions chopped
  • 1 piece egg optional
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. If you don’t have leftover rice, cook your rice according to package instructions, and allow it to cool completely.
Cooking
  1. In a large frying pan or wok, heat the sesame oil over medium-high heat. It should shimmer but not smoke.
  2. Add the mixed vegetables to the pan and stir-fry for about 3-4 minutes until they’re hot and slightly crisp.
  3. Use a spatula to push the veggies to one side of the pan, then add the cooked rice to the other side. This helps to heat it evenly.
  4. Pour the soy sauce over the rice and mix all the ingredients together. If using, create a small well in the center, crack the egg, and scramble it until fully cooked.
  5. Stir in the chopped green onions and season with salt and pepper to taste. Keep cooking for another minute, ensuring everything is heated through.
  6. Plate your delicious fried rice and enjoy this colorful dish hot!

Notes

Day-old rice is ideal for fried rice; it prevents clumping and allows for that perfect texture. Don't hesitate to swap in any vegetables you like. Ensure your pan is hot enough to create that crispy texture.