Looking for a delicious and satisfying dish that combines the best of breakfast and dinner? Look no further than this Vegetable Fried Rice Frittata! Packed with vibrant veggies and fluffy eggs, this Asian-inspired recipe is not only quick to prepare but also bursting with flavor. In just 30 minutes, you can whip up a meal that will impress your family and friends, all while using leftover rice! Get ready to transform your kitchen into a culinary haven with this easy-to-follow recipe that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 4 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Begin by gathering all your ingredients: 2 cups of cooked rice, 1 cup of mixed vegetables (such as diced carrots, peas, and bell peppers), 4 large eggs, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, salt, pepper, and green onions for garnish.
- In a large mixing bowl, crack the 4 large eggs and whisk them together until the yolks and whites are fully combined. Season the eggs with a pinch of salt and pepper to taste.
- In a non-stick skillet or frying pan, heat the 1 tablespoon of sesame oil over medium heat. Allow the oil to heat up for about a minute until it shimmers.
- Add the 1 cup of mixed vegetables to the skillet. Sauté the vegetables for about 3-4 minutes, stirring occasionally, until they are tender and vibrant in color.
- Once the vegetables are cooked, add the 2 cups of cooked rice to the skillet. Stir well to combine the rice with the sautéed vegetables, breaking up any clumps of rice.
- Pour the 2 tablespoons of soy sauce over the rice and vegetable mixture. Stir to evenly coat the rice and vegetables with the soy sauce, allowing the flavors to meld together. Cook for another 2-3 minutes, stirring frequently.
- Reduce the heat to low and spread the rice and vegetable mixture evenly in the skillet. Pour the whisked eggs over the rice and vegetables, ensuring the eggs cover the entire mixture.
- Cook the frittata on low heat for about 10-15 minutes, or until the edges start to set and the center is slightly jiggly. You can cover the skillet with a lid to help the eggs cook more evenly.
- To check if the frittata is done, gently shake the skillet. If the center is mostly set and only slightly jiggly, it's ready. If needed, you can place the skillet under a broiler for 1-2 minutes to finish cooking the top, but watch it closely to prevent burning.
- Once cooked, remove the skillet from the heat and let the frittata cool for a few minutes. Use a spatula to gently loosen the edges and slide the frittata onto a cutting board.
- Cut the frittata into wedges and serve warm, garnished with chopped green onions for a fresh touch.
Tips
- Use Day-Old Rice: For the best texture, use rice that has been cooked and refrigerated overnight. This helps prevent the frittata from becoming mushy.
- Customize Your Veggies: Feel free to mix and match your favorite vegetables! Broccoli, corn, or even spinach can add a unique twist to the dish.
- Low and Slow Cooking: Cook the frittata on low heat to ensure the eggs set evenly without burning. If you’re unsure, cover the skillet to help the eggs cook through.
- Check for Doneness: Gently shake the skillet; if the center is mostly set and only slightly jiggly, it’s ready. A quick broil can give it a beautiful golden top if needed!
- Garnish for Flavor: Don’t skip the green onions! They add a fresh crunch and vibrant color that elevates the dish.
- Perfect Portions: This recipe yields four servings, but you can easily double it for larger gatherings or meal prep for the week ahead.
- Serving Suggestions: Pair your frittata with a side salad or some steamed dumplings for a complete meal that everyone will love!
Nutrition Facts
Calories: 235kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 186mg
