Veggie-Packed Fried Rice: A Quick and Flavorful Meal

Serving: Fried rice is a great standalone meal or a perfect accompaniment to grilled meats, seafood, or tofu. You can also serve it with a side of salad or steamed veggies for a complete meal.
Storage: Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat or in the microwave, adding a small splash of water to help loosen it up.
Variants

Protein Additions: Add cooked chicken, shrimp, beef, or tofu for added protein. Just stir it in when adding the rice.
More Veggies: Experiment with different vegetables such as zucchini, broccoli, or spinach for extra nutrition and flavor.
Spicy Fried Rice: Add a dash of sriracha sauce or chili flakes for a spicy kick.
Vegan Option: Omit the eggs and use a plant-based protein, like tofu or tempeh, for a vegan version of this dish.
FAQ

Q: Can I use frozen vegetables for this recipe?
A: Yes, frozen vegetables work perfectly in fried rice. Just make sure to thaw and drain them well before adding them to the pan to avoid excess moisture.

Q: Can I use brown rice instead of white rice?
A: Absolutely! Brown rice adds a nuttier flavor and more fiber to the dish, and it works just as well in this recipe.

Q: How do I avoid mushy fried rice?
A: Using chilled, day-old rice is key to avoiding mushy fried rice. Freshly cooked rice tends to be too sticky, while chilled rice has drier grains that fry better.

Q: Can I make fried rice without soy sauce?
A: Yes, you can use coconut aminos as a soy sauce substitute, or you can create a lighter flavor by adding a splash of vinegar and a little salt.

Fried Rice with Veggies is a flavorful and customizable dish that can be enjoyed anytime. Quick to prepare, it’s a great way to use up leftover rice and veggies while making a delicious, satisfying meal in no time.