Quick Cơm Chiên Rau Củ (Speedy Vegetable Fried Rice)
80% chuẩn vị · Vietnamese-inspired
A simplified and faster version of Vietnamese fried rice, using pre-cut or frozen vegetables for convenience without sacrificing too much flavor. Ideal for a weeknight meal.
Đánh giá công thức này
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Nguyên liệu
- Cooked rice (day-old)4 cups
- Eggs2
- Frozen mixed vegetables (peas, carrots, corn)1.5 cups
- Garlic1 clove, minced
- Vegetable oil2 tablespoons
- Fish sauce1.5 tablespoons
- Soy sauce1 tablespoon
- Saltto taste
- Black pepperto taste
- Scallionsfor garnish, chopped
Các bước
- 1
Whisk eggs with salt and pepper. Scramble in a lightly oiled pan and set aside.
- 2
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry until fragrant (about 15 seconds).
- 3
Add the frozen mixed vegetables directly to the wok. Stir-fry for 3-4 minutes until heated through and tender-crisp.
- 4
Add the remaining 1 tablespoon of oil and the cooked rice. Break up clumps and stir-fry for 3-5 minutes until the rice is hot.
- 5
Pour in fish sauce and soy sauce. Stir well to coat the rice and vegetables.
- 6
Add the scrambled eggs back into the wok and mix gently.
- 7
Season with salt and pepper to taste. Garnish with chopped scallions and serve immediately.
