This quick and easy veggie fried rice is also frugal and delicious! Not only is it better than takeout, but it’s cheaper, too!
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Quick and easy meals are my jam these days. With three small kids underfoot, ain’t nobody got time for super-involved, time-consuming preparation of meals. Before kids, I totally loved that sort of thing. And if I had the time now, I would still totally love it. But reality dictates the need for quick and easy meals instead. If that meal is frugal, even better! So today I bring you: Easy Veggie Fried Rice that is actually better than takeout!
I’ve tried a few different fried rice recipes in my day, and while they were easy and tasted fine, they weren’t as yummy as this version adapted from This Pilgrim Life, which is now my go-to fried rice recipe. As the title indicates, this is a vegetable fried rice dish, but you could absolutely add in some meat if desired. Shredded chicken or stir-fried beef would be delicious!
I recently wrote about how to make brown rice in my Instant Pot. I save the leftover rice for this dish and it works perfectly! In order to simplify the process, I often use a bag of frozen stir-fry vegetables. You can absolutely chop up your own, and sometimes I do that, but I’m all about shortcuts whenever it makes sense. This is a very flexible recipe–you can use leftover veggies that you already have on hand and clean out your refrigerator. Have some extra corn, or a zucchini that you need to use up? Add it in! Feel free to make substitutions based on what you have on hand.
The overall process is done in a few steps, so it’s quick and there aren’t a ton of dishes to clean up afterwards. I’ve found that one of the keys to perfect fried rice is starting with cooked but chilled rice (aka leftovers!). Pressing the rice down into the pan and letting it cook for a few minutes before stirring it helps create the perfect texture.
Add this to your weekly meal plan! You won’t be disappointed!
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