Fresh Summer Fried Rice

Fried rice is one of those beloved dishes that transcends cultural boundaries, offering a delicious base that can be tailored to suit any palate. From traditional Chinese variants to modern interpretations, fried rice is celebrated for its versatility, ease of preparation, and ability to transform leftover ingredients into a vibrant meal. Among the myriad of fried rice recipes, the Sunny Garden Fried Rice stands out not only for its delightful combination of flavors but also for its stunning presentation. This dish is a feast for the eyes, featuring an array of colorful, fresh vegetables that not only enhance its aesthetic appeal but also contribute to its nutritional value.

Discover the vibrant and delicious Sunny Garden Fried Rice, a dish that elevates leftover rice into a colorful meal packed with fresh vegetables. This recipe showcases the magic of jasmine rice, a medley of snap peas, bell peppers, zucchini, and corn, along with aromatic garlic and ginger. Perfect for quick weekday dinners, it’s not only easy to make but also a nutritious option for the whole family. Serve it with a squeeze of lime for an extra burst of flavor!

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Ingredients

2 cups cooked jasmine rice (preferably day-old)

1 tablespoon vegetable oil

1 small onion, diced

2 garlic cloves, minced

1 cup snap peas, trimmed and halved

1 cup bell pepper (red or yellow), diced

1 cup zucchini, diced

1 cup corn (fresh or frozen)

2 large eggs, lightly beaten

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated

3 green onions, sliced (for garnish)

Salt and pepper to taste

Fresh basil or cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Prep Cold Rice: If you are using freshly cooked rice, spread it out on a baking sheet to cool and dry for about 15 minutes. The drier the rice, the better it will fry.

Sauté Aromatics: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced onion and garlic, sautéing for about 2 minutes until translucent and fragrant.

Add Veggies: Toss in the snap peas, bell pepper, zucchini, and corn. Stir-fry the vegetables for 3-4 minutes until they are tender but still crisp.

Scramble Eggs: Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble them until just set, then mix the scrambled eggs with the vegetables.

Incorporate Rice: Add the day-old jasmine rice to the skillet. Use a spatula to break up any clumps and mix it with the vegetables and eggs evenly.

Season the Rice: Drizzle the soy sauce, sesame oil, and grated ginger over the rice, stirring to combine everything thoroughly. Allow it to fry for an additional 3-5 minutes, stirring occasionally, until it's heated through and slightly crispy.

Final Touches: Taste and adjust seasoning with salt and pepper as needed.

Serve & Garnish: Remove from heat and serve hot, garnished with sliced green onions and fresh herbs. Keep lime wedges on the side for that zesty kick!

Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 4