Confetti Fried Rice
Transform your weeknight meals with this vibrant and flavorful Confetti Fried Rice, a quick and easy dish that’s as colorful as it is delicious. Packed with tender jasmine rice, a medley of fresh and frozen vegetables like red bell peppers, carrots, peas, and corn, and seasoned to perfection with soy sauce and sesame oil, this recipe brings restaurant-quality fried rice right to your table. Fluffy scrambled eggs add a rich protein boost while green onions and optional red pepper flakes provide the perfect finishing touch. Ready in just 30 minutes, this customizable and gluten-free-friendly dish is ideal as a light main course or a hearty side. Whether you're meal-prepping or aiming to reduce food waste with leftover rice, this one-pan wonder is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 2 tablespoons vegetable oil
- 0.5 cup yellow onion, diced
- 0.5 cup carrot, finely chopped
- 0.5 cup red bell pepper, diced
- 0.5 cup frozen peas, thawed
- 0.5 cup corn kernels, fresh or frozen
- 3 cloves garlic, minced
- 2 large eggs
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 2 tablespoons green onions, sliced
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon optional: crushed red pepper flakes
Instructions
Start by preparing all the ingredients: dice the onion, chop the carrot and bell pepper, mince the garlic, and thaw the peas if they're frozen.
Heat a large nonstick skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Add the diced onion, carrots, and red bell pepper to the skillet. Stir-fry for 3–4 minutes until they start to soften.
Add the minced garlic and cook for 30 seconds, stirring frequently to prevent burning.
Push the vegetables to one side of the skillet and crack the eggs into the empty side. Scramble the eggs with a spatula until fully cooked, then mix them together with the vegetables.
Add the remaining 1 tablespoon of vegetable oil to the skillet, followed by the cooked rice. Break up any clumps of rice and stir everything together.
Add the thawed peas, corn, soy sauce, and sesame oil. Stir to evenly distribute the sauce and coat the rice.
Season with salt, black pepper, and optional red pepper flakes for a little heat, adjusting to taste.
Continue stir-frying for another 3–5 minutes until the rice is heated through and slightly crisp on the edges.
Remove from heat and garnish with sliced green onions. Serve hot as a main dish or side dish.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.3 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
