Looking for budget friendly dinner recipes that are also delicious and easy to make? This Vegetable Fried Rice with Scrambled Eggs is a perfect choice for a quick, satisfying meal. You’ll love how simple it is to whip up, transforming everyday ingredients into a flavorful dish.
Key Ingredients & Substitutions:
- Cooked Rice: Day-old cold rice works best. If you only have fresh, spread it out on a tray to cool completely before using.
- Mixed Vegetables: Use any frozen mixed vegetables you have on hand. Peas, carrots, corn, and green beans are all great.
- Eggs: The star of your scrambled eggs!
- Soy Sauce: Use low-sodium if you prefer.
- Sesame Oil: Adds a lovely nutty flavor; don’t skip it.
Ingredients:
Main:
- 2 cups cold cooked rice (preferably day-old)
- 2 tablespoons vegetable oil (or any neutral cooking oil)
- 1 cup frozen mixed vegetables
- 3 large eggs
- 1/4 cup chopped green onions (plus extra for garnish)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- Pinch of black pepper
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Servings: 2
- Calories per serving: Approximately 450 kcal
- Tools Needed: Large skillet or wok, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Sauce:
In a small bowl, whisk together the soy sauce, sesame oil, sugar, and black pepper. Set this delicious sauce aside. This makes your fried rice flavorful.
2. Scramble the Eggs:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Crack your eggs into the hot pan and scramble them until they are just set but still soft. Remove the scrambled eggs from the pan and set them aside.
3. Sauté Aromatics and Vegetables:
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and grated ginger (if using) and cook for about 30 seconds until fragrant. Toss in the frozen mixed vegetables and cook for 3-4 minutes until they are tender-crisp.
4. Add the Rice and Sauce:
Add your cold cooked rice to the skillet with the vegetables. Break up any clumps with your spatula. Pour the prepared sauce over the rice and vegetables. Stir everything well to ensure the rice is evenly coated.
5. Combine and Finish:
Return the scrambled eggs to the skillet. Add the chopped green onions. Continue to cook and stir for another 2-3 minutes, making sure everything is heated through. Your budget friendly dinner recipes are almost ready!
Variation Ideas:
- Add a dash of sriracha or red pepper flakes for a spicy kick.
- Stir in some cooked, shredded chicken or tofu for added protein.
- Experiment with different vegetables like bell peppers or mushrooms.
- Top with a fried egg for extra richness.
Storage Instructions:
You can store leftover Vegetable Fried Rice with Scrambled Eggs in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through. This makes for excellent meal prep for your budget friendly dinner recipes.
Frequently Asked Questions:
Why should I use cold rice?
Cold, day-old rice is firmer and drier, preventing your fried rice from becoming mushy. This is a crucial tip for perfect fried rice.
Can I use fresh rice if I don’t have day-old?
Yes, but you’ll need to cool it quickly. Spread hot rice on a baking sheet and let it cool completely in the refrigerator before using.
What kind of oil is best for fried rice?
A neutral oil with a high smoke point like vegetable, canola, or grapeseed oil works best.
Can I add other proteins?
Absolutely! Cooked chicken, shrimp, or tofu are excellent additions. Cook them separately before adding to the rice.
Is this dish suitable for meal prepping?
Yes, it’s a fantastic option for meal prepping! You can easily portion it out for several budget friendly dinner recipes throughout the week.
How can I make this dish more flavorful?
Don’t skimp on the garlic and ginger. A little extra sesame oil or a squeeze of lime juice at the end can also boost the taste.