Garden Harvest Fried Rice

A vibrant and flavorful twist on the classic vegetable fried rice, featuring garden-fresh vegetables and aromatic herbs for a delightful and nutritious meal.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

2 cups of day-old cooked jasmine rice

1 tablespoon of canola oil

1/2 cup diced bell peppers (red and yellow)

1/2 cup chopped asparagus

1/2 cup corn kernels

1/4 cup diced carrots

2 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 green onions, sliced

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

Salt and pepper to taste

Instructions

1. Heat a large non-stick skillet over medium-high heat and add canola oil.

2. Add garlic and sauté until fragrant, about 30 seconds.

3. Add diced bell peppers, asparagus, corn, and carrots; stir-fry for 5 minutes until slightly tender.

4. Push the vegetables to one side of the skillet and add the cooked jasmine rice to the other side.

5. Pour soy sauce, rice vinegar, and sesame oil over the rice and mix well.

6. Combine rice with vegetables, stirring to ensure even distribution.

7. Stir in chopped green onions, basil, and cilantro until well combined.

8. Season with salt and pepper to taste, then remove from heat and serve hot.

Storage

Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place the fried rice in a skillet over medium heat, stirring occasionally until heated through. Alternatively, microwave on high for 1-2 minutes, stirring halfway.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.