Korean Veggie Fried Rice
A delightful and colorful dish of fried rice mixed with crispy veggies and savory soy sauce, perfect for a satisfying family meal.
Ingredients
Main Ingredients
- 2 cups cooked rice (preferably day-old for the best texture) Day-old rice helps to prevent clumping.
- 1 cup mixed vegetables (such as carrots, peas, and bell peppers) Feel free to mix in whatever vegetables you have on hand.
- 2 cloves garlic, minced Fresh garlic adds flavor.
- 2 tablespoons soy sauce (ensure it’s Halal)
- 1 tablespoon sesame oil For added flavor.
- 1 each green onion, chopped Adds freshness.
- Salt and pepper to taste
Instructions
Preparation
- In a large skillet or wok, heat the sesame oil over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant—be careful not to burn it!
- Toss in your mixed vegetables and stir-fry for 3-4 minutes until they're tender but still vibrant.
- Add the cooked rice to the skillet, breaking up any clumps with your spatula. Mix thoroughly.
- Pour the soy sauce over the rice mixture, and season with salt and pepper. Stir well to combine everything—let the flavors meld together!
- Finally, fold in the chopped green onion and cook for another minute. Remove from heat and enjoy!
Notes
For the best results, use day-old rice. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Add a splash of soy sauce or sesame oil when reheating for extra flavor.