Korean Veggie Fried Rice (One-Pan)
A delightful one-pan dish featuring stir-fried rice, mixed vegetables, and a hint of sesame oil, perfect for a quick and savory family meal.
Ingredients
Main ingredients
- 2 cups cooked rice (preferably day-old for the best texture) Day-old rice prevents mushiness.
- 1 cup mixed vegetables (carrots, peas, bell peppers) Feel free to use whatever veggies you have on hand.
- 2 tablespoons soy sauce (or tamari for gluten-free) Start with less to avoid overly salty rice.
- 1 tablespoon sesame oil
- 2 pieces green onions, chopped For fresh flavor.
- 2 cloves garlic, minced Adds aroma and flavor.
- 1 piece egg (optional) Scramble it for extra protein.
- to taste Salt and pepper Season according to taste.
Instructions
Preparation
- Preheat a large skillet or wok over medium heat.
- Add sesame oil and let it heat for about a minute.
Cooking
- Add minced garlic to the pan, stirring frequently until fragrant for about 30 seconds.
- Toss in your mixed vegetables and cook until they're tender yet still crisp, about 4–5 minutes.
- Once the veggies are cooked, add your cooked rice to the pan. Use a spatula to break up any clumps and mix everything thoroughly.
- Pour in soy sauce and stir to coat the rice evenly. Season with salt and pepper to taste.
- If using an egg, push the rice and veggies to one side of the pan, crack the egg into the other side, and scramble it until fully cooked. Then fold it into the rice.
- Toss in the chopped green onions and mix again for added flavor.
- Dish out your Korean Veggie Fried Rice and top with additional green onions or sesame seeds if desired.
Notes
Stores beautifully in the refrigerator for up to 3 days in an airtight container. Can be frozen for up to one month.