Go Back
As the sun shines brighter and the days grow longer, summer brings with it a bounty of fresh produce and vibrant flavors. The appeal of summer dishes lies not only in their refreshing taste but also in their ability to celebrate the season's harvest. One such dish that perfectly encapsulates the essence of summer is Fresh Summer Fried Rice. This delightful recipe stands out as a vibrant, healthy meal option that combines the goodness of seasonal ingredients with a satisfying, comforting base.

Fresh Summer Fried Rice

Experience the vibrant flavors of summer with Fresh Summer Fried Rice, a delightful dish that showcases a medley of seasonal vegetables. This recipe is not only easy to prepare but also customizable, allowing you to use your favorite ingredients. Bursting with color and nutrients, it's perfect for quick weeknight dinners or leisurely weekend lunches. Join the celebration of summer's bounty with this nourishing and satisfying meal that's sure to please everyone at the table.
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked jasmine rice (preferably chilled)

1 cup fresh corn kernels (about 2 ears of corn)

1 cup diced zucchini

1 cup diced bell peppers (any color)

1 cup snap peas, trimmed and halved

1/2 cup diced red onion

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

2 large eggs, beaten

1/4 cup fresh cilantro, chopped (for garnish)

1 lime, cut into wedges (for serving)

Salt and pepper to taste

Instructions
 

Prepare the Ingredients: Have all your ingredients chopped and ready to go, including the chilled jasmine rice for the perfect fried rice texture.

    Cook the Eggs: In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Pour in the beaten eggs and scramble until just set. Remove from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Once hot, add the diced red onion and minced garlic. Sauté until the onion becomes translucent, about 2-3 minutes.

        Add the Remaining Veggies: Toss in the zucchini, corn, bell peppers, and snap peas. Sauté for another 5-7 minutes until the vegetables are tender but still vibrant.

          Combine Rice: Add the chilled jasmine rice to the skillet, breaking up any clumps with a spatula. Stir-fry for about 3 minutes until heated through.

            Season: Pour the soy sauce and sesame oil over the rice mixture, mixing well to combine. Add the scrambled eggs back into the skillet and stir until evenly distributed.

              Finish and Serve: Season with salt and pepper to taste. Remove from heat, garnish with fresh cilantro, and serve with lime wedges on the side for a zesty finish.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings