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Vegetable fried rice is the perfect quick dinner solution that packs a punch of flavor and nutrition. It’s not only easy to make, but it also allows for endless customization based on what you have on hand. With fluffy rice, vibrant veggies, and a touch of soy sauce, this dish is satisfying and ready in just 20 minutes!
Why You’ll Love This Recipe
This easy vegetable fried rice recipe is a go-to option for busy weeknights. It’s simple, quick, and can be tailored to your taste.
- Speedy Meal: Ready in just 20 minutes!
- Customizable: Use whatever vegetables you have on hand.
- Flavorful: A delicious blend of savory soy sauce and sesame oil.
- Healthy: Packed with vegetables and whole grains.
- Satisfying: A complete meal that fills you up.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 cup frozen green peas
- 1 cup diced carrots
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil (for cooking)
- Salt and pepper to taste
How to Make Vegetable Fried Rice
- Start by heating the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and diced carrots. Sauté for about 2-3 minutes until the carrots are tender.
- Stir in the frozen green peas and cook for another 2 minutes until heated through.
- Push the vegetables to one side of the skillet. Pour the sesame oil and soy sauce into the empty space, letting it sizzle for a few seconds.
- Add the cooked rice to the skillet, breaking up any clumps. Stir everything together until the rice is well combined with the vegetables and sauce.
- Mix in the sliced green onions, and season with salt and pepper to taste. Stir-fry for an additional 2-3 minutes until the rice is heated thoroughly.
- Remove from heat and serve hot.
Tips for the Best Results
- Use day-old rice for the best texture; fresh rice can be too sticky.
- Keep your heat high while cooking to achieve a nice, slightly crispy texture.
- Feel free to add scrambled eggs or tofu for extra protein.
Easy Variations
- Swap in other vegetables like bell peppers, broccoli, or corn.
- Add cooked shrimp, chicken, or beef for a heartier meal.
- Experiment with different sauces, like teriyaki or chili garlic sauce, for a flavor twist.
What to Serve With It
- Steamed dumplings or spring rolls for a complete Asian-inspired meal.
- A simple cucumber salad for a refreshing side.
- Miso soup for a warm and comforting addition.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or soy sauce to help rehydrate the rice if it seems dry.
Recipe Card
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 cups cooked rice (preferably day-old)
- 1 cup frozen green peas
- 1 cup diced carrots
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil (for cooking)
- Salt and pepper to taste
Instructions:
1. Start by heating the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and diced carrots. Sauté for about 2-3 minutes until the carrots are tender.
3. Stir in the frozen green peas and cook for another 2 minutes until heated through.
4. Push the vegetables to one side of the skillet. Pour the sesame oil and soy sauce into the empty space, letting it sizzle for a few seconds.
5. Add the cooked rice to the skillet, breaking up any clumps. Stir everything together until the rice is well combined with the vegetables and sauce.
6. Mix in the sliced green onions, and season with salt and pepper to taste. Stir-fry for an additional 2-3 minutes until the rice is heated thoroughly.
7. Remove from heat and serve hot.
Notes: Use day-old rice for the best texture; fresh rice can be too sticky.
