Description
Light, fluffy rice tossed with colorful veggies and savory aromatics—fast, fresh, and satisfying.
Ingredients
Scale
- 2 cups cooked long-grain rice (cold, day-old preferred)
- 1 cup mixed vegetables (carrot, peas, beans, bell pepper)
- 2 tablespoons soy sauce
- 2 cloves garlic (minced)
- 2 spring onions (chopped)
- 1 teaspoon ginger (finely minced)
- 2 tablespoons neutral oil (vegetable or sesame)
- Black pepper to taste
- Salt to taste
- Optional: vinegar or chili sauce
Instructions
- Heat oil in a wide pan or wok over high heat.
- Add garlic and ginger; sauté briefly until fragrant.
- Toss in mixed vegetables and stir-fry until crisp-tender.
- Add cooked rice, breaking up clumps gently.
- Drizzle soy sauce evenly and toss to coat.
- Season with pepper and adjust salt if needed.
- Finish with chopped spring onions and serve hot.
Notes
- Using day-old rice helps prevent clumping.
- Feel free to customize the vegetables based on your preference.
- For extra flavor, add a splash of vinegar or chili sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg