Budget Friendly Vegetable Fried Rice

 Packed with vibrant vegetables, fluffy rice, and a touch of seasoning, this dish is a go-to for busy weeknights or when you’re craving something hearty and satisfying!

Serves: 4
Preparation time: 10 – 15 minutes
Cooking time: 20 – 25 minutes

Ingredients:

  • 2 cups leftover rice
  • 2 Tbsp oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 ½ cups frozen country crop mixed vegetables, slightly thawed
  • 2 eggs, beaten
  • 2 Tbsp soy sauce or Worcestershire sauce
  • Salt & pepper to taste

To serve:

  • spring onion, chopped
  • chilies, chopped

How To Make Budget Friendly Vegetable Fried Rice

  1. Heat the oil in a large skillet or wok over medium-high heat. Add the chopped onion and sauté until translucent, about 2 minutes. Stir in the garlic and cook for an additional 30 seconds. Add the mixed vegetables to the pan and stir-fry for 5 minutes, or until they are tender but still vibrant. Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side and scramble them until cooked. Mix the scrambled eggs with the vegetables. Increase the heat to high. Add the cooled rice to the pan, breaking up any clumps. Drizzle with soy sauce. Sprinkle with seasoning and spring onions, give it a good mix and serve immediately. Garnish with spring onion and chopped chilies.

Chefs Tips:

  1. Use cold, day-old rice because it’s less sticky and fries better, giving you that desired texture.
  2. Feel free to add vegetables you have available, like cabbage or baby marrow.
  3. You can double the recipe and store leftovers in an airtight container for up to 3 days in the fridge.