Description
This Garlic Bang Bang Veggie Fried Rice is a vibrant and flavorful dish that combines the bold taste of garlic with fresh vegetables. It’s quick to prepare and perfect for busy weeknights.
Ingredients
- Cooked Rice: 3 cups (preferably day-old, cold)
- Vegetable Oil: 3 tablespoons
- Garlic: 6 cloves, minced
- Onion: 1 medium, finely chopped
- Carrots: 1 cup, diced (about 1 large carrot)
- Bell Peppers: 1 cup, diced (mix of red and green)
- Frozen Peas: 1 cup
- Green Onions: 4, chopped (for garnish)
- Soy Sauce: 4 tablespoons
- Sriracha: 2 tablespoons (adjust according to spice preference)
- Sesame Oil: 1 teaspoon
- Eggs: 2 large, beaten
- Salt: to taste
- Black Pepper: to taste
- Ginger: 1 tablespoon, minced (optional)
- Sesame Seeds: 1 tablespoon (for garnish)
Instructions
- Start by heating 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat for about 2 minutes. The oil should shimmer but not smoke, indicating it's hot enough for cooking.
- Add the minced garlic and finely chopped onion to the pan. Sauté for about 2-3 minutes, stirring frequently, until the onions become translucent and the garlic is fragrant but not browned—browning can lead to bitterness.
- Next, toss in the diced carrots and bell peppers. Cook for another 3-4 minutes, stirring constantly, until the vegetables soften slightly, but still retain some crunch.
- Incorporate the frozen peas and cook for an additional 2 minutes. The peas should be heated through but still vibrant green. Make sure not to overcook them to keep their bright color and nutrients.
- Push the vegetable mixture to one side of the pan, creating space for the eggs. Pour the beaten eggs into the empty side and scramble them for about 1-2 minutes until they are just set. Avoid overcooking, as they will continue to cook when mixed with the rice.
- Once the eggs are ready, add the cold, cooked rice to the pan. Break up any clumps with a spatula and stir everything together. Cook for about 3-5 minutes, allowing the rice to fry and get slightly crispy. You’ll know it’s ready when you can hear a gentle sizzling sound.
- Drizzle in the soy sauce, Sriracha, and sesame oil. Mix well to ensure even distribution of flavors. Cook for another 2-3 minutes, adjusting seasonings with salt and black pepper to taste. The rice should have a nice sheen and a savory aroma.
- Finally, remove the pan from heat and garnish with chopped green onions and sesame seeds before serving. Enjoy the vibrant colors and enticing smells that waft from your pan!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 150 mg
Keywords: Always use cold, day-old rice for the best texture. A large non-stick skillet or wok is essential to prevent sticking and allow for even cooking.