Veggie-Packed Fried Rice

Fried rice is a beloved dish that has earned its place as a staple in many cuisines around the world. Its versatility allows it to be customized with a variety of ingredients, making it a go-to option for home cooks and restaurant chefs alike. Whether it’s served as a main dish or a side, fried rice can accommodate a wide range of flavors and textures, appealing to the taste buds of everyone. As culinary trends evolve, so does the demand for healthier dining options. This is where our Colorful Veggie-Packed Fried Rice comes into play, offering an exciting, nutritious twist on the classic dish.

Discover the vibrant world of Colorful Veggie-Packed Fried Rice, a delightful twist on a classic dish. Packed with a variety of colorful vegetables, this meal not only looks stunning but also boosts your nutritional intake. Utilizing day-old jasmine rice ensures the perfect texture, preventing mushiness while minimizing food waste. This versatile recipe easily adapts to various dietary preferences, making it a wholesome choice for everyone. Dive into a healthy, delicious culinary experience!

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Ingredients

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

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

1 cup broccoli florets, chopped

1 cup snap peas, trimmed

1 medium carrot, diced

1 small zucchini, diced

3 green onions, sliced (whites and greens separated)

2 cloves garlic, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon vegetable oil (for frying)

1 teaspoon fresh ginger, minced (optional)

1/2 teaspoon black pepper

1/2 teaspoon white sesame seeds (for garnish)

Fresh cilantro or parsley (for garnish, optional)

Instructions

Prep the Vegetables: Begin by preparing all your vegetables. Clean, chop, and dice them accordingly. This step helps in ensuring a smooth cooking process.

Heat the Pan: In a large wok or non-stick skillet, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and ginger (if using) and sauté for about 30 seconds until fragrant.

Cook the Vegetables: Add the diced carrots, bell peppers, and zucchini to the pan. Stir-fry for about 3-4 minutes, allowing them to soften but still remain crunchy. Next, add the broccoli and snap peas, cooking for an additional 2-3 minutes.

Add Rice: Push the vegetables to one side of the pan. In the empty space, add the rice, breaking up any clumps with a spatula. Spread it evenly in the pan and allow it to fry for about 1-2 minutes until it's heated through.

Season: Drizzle the soy sauce and sesame oil over the rice and vegetable mixture. Sprinkle with black pepper and stir everything together, allowing the flavors to meld. Cook for another 1-2 minutes.

Finish with Green Onions: Add the white parts of the green onions and stir once more. Turn off the heat and allow the residual heat to slightly wilt the green tops.

Serve and Garnish: Transfer the fried rice to a serving dish. Garnish with sesame seeds and fresh cilantro or parsley, if desired. Serve hot and enjoy!

Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 4 servings