Vegetable Fried Rice with Egg

Ingredients

• Brown rice 2 cups
• Mixed vegetables (peas, carrots, corn) 1.5 cups
• Egg 1 large
• Soy sauce (low sodium) 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare Ingredients. Gather all ingredients. If using frozen vegetables, thaw them by running under warm water or leaving them at room temperature for a few minutes. Beat the egg lightly in a small bowl. Make sure your cooked brown rice is cooled to prevent clumping during frying.
   Tip: Using day-old rice or cooled rice helps achieve better texture and prevents mushiness.
2. Heat the Pan and Cook Vegetables. Place a large non-stick skillet or wok over medium-high heat. Add the olive oil and let it warm up for about 30 seconds. Add the mixed vegetables and stir-fry for 3-4 minutes until they are tender but still crisp.
   Tip: Keep stirring the vegetables to cook them evenly and prevent burning.
3. Cook the Egg. Push the vegetables to one side of the pan. Pour the beaten egg into the empty side. Let it sit for about 20 seconds, then gently scramble it by stirring until fully cooked but still soft.
   Tip: Cooking the egg separately in the pan helps it stay fluffy and evenly distributed.
4. Add Rice and Soy Sauce. Add the cooked brown rice to the pan. Use a spatula to break up any clumps. Stir everything together, mixing the rice, vegetables, and egg. Pour the soy sauce evenly over the mixture. Stir-fry for another 3-4 minutes until everything is heated through and well combined.
   Tip: Keep the heat medium-high to get a slight crispness on the rice without burning.
5. Serve. Turn off the heat. Taste and adjust seasoning if needed by adding a little more soy sauce or salt to your preference. Serve the vegetable fried rice hot on plates or bowls.
   Tip: Garnish with chopped green onions or a sprinkle of sesame seeds if desired for extra flavor and presentation.

Pro tips

• Use leftover or day-old rice for best texture in fried rice.
• Keep stirring constantly to prevent sticking and burning.