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Easy Vegetable Fried Rice Recipe for a Quick Dinner

Easy Vegetable Fried Rice Recipe for a Quick Dinner

Vegetable fried rice is the ultimate quick dinner solution, perfect for busy weeknights. It’s a colorful medley of fluffy rice and vibrant vegetables, making it not just a feast for the eyes but also a satisfying meal that’s easy to whip up. Whether you have leftover rice or want to throw together something quick and healthy, this easy vegetable fried rice recipe is a winner.

Why You’ll Love This Recipe

This dish is all about convenience, flavor, and nutrition. Here’s why it should be on your dinner rotation:

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  • Quick to prepare: Ready in under 30 minutes!
  • Versatile: Use any veggies you have on hand.
  • Flavor-packed: Savory soy sauce and fragrant sesame oil elevate every bite.
  • Healthy: Packed with vegetables and can easily be made vegan.
  • One-pan wonder: Minimal cleanup since it’s all cooked in one skillet.

Ingredients

  • 3 cups cooked jasmine rice (preferably day-old)
  • 1 cup frozen peas
  • 1 cup diced carrots (fresh or frozen)
  • 1/2 cup chopped green onions, divided
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon sesame seeds (optional, for garnish)

How to Make Vegetable Fried Rice

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the minced garlic and sauté for about 30 seconds, until fragrant.
  3. Stir in the diced carrots and cook for 3-4 minutes until they begin to soften.
  4. Add the frozen peas and half of the chopped green onions. Stir-fry for another 2 minutes.
  5. Push the vegetables to one side of the skillet, then add the cooked rice to the empty side. Drizzle the sesame oil and soy sauce over the rice.
  6. Mix the rice and vegetables together, breaking up any clumps of rice. Stir-fry for an additional 3-4 minutes until everything is heated through.
  7. Season with ground black pepper and adjust soy sauce to taste if needed.
  8. Remove from heat and garnish with the remaining green onions and sesame seeds, if using. Serve hot.

Tips for the Best Results

  • Use day-old rice for the best texture. Freshly cooked rice can be too sticky.
  • Keep your vegetables cut small for even cooking and easy eating.
  • Adjust the soy sauce based on your salt preference; you can also use low-sodium soy sauce.
  • Feel free to add scrambled eggs or tofu for extra protein.

Easy Variations

  • Substitute or add any of your favorite vegetables like bell peppers, corn, or broccoli.
  • For a spicy kick, add a teaspoon of chili paste or sriracha.
  • Swap soy sauce with tamari for a gluten-free option.

What to Serve With It

  • Crispy tofu or tempeh for added protein.
  • A side of spring rolls for a delightful crunch.
  • A simple salad with sesame dressing to complement the meal.

Storage and Reheating

Vegetable fried rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or stir-fry in a skillet with a splash of water to revive the texture.

Recipe Card

Easy Vegetable Fried Rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:

  • 3 cups cooked jasmine rice (preferably day-old)
  • 1 cup frozen peas
  • 1 cup diced carrots (fresh or frozen)
  • 1/2 cup chopped green onions, divided
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the minced garlic and sauté for about 30 seconds, until fragrant.
  3. Stir in the diced carrots and cook for 3-4 minutes until they begin to soften.
  4. Add the frozen peas and half of the chopped green onions. Stir-fry for another 2 minutes.
  5. Push the vegetables to one side of the skillet, then add the cooked rice to the empty side. Drizzle the sesame oil and soy sauce over the rice.
  6. Mix the rice and vegetables together, breaking up any clumps of rice. Stir-fry for an additional 3-4 minutes until everything is heated through.
  7. Season with ground black pepper and adjust soy sauce to taste if needed.
  8. Remove from heat and garnish with the remaining green onions and sesame seeds, if using. Serve hot.

Notes: Use day-old rice for the best results. Adjust soy sauce to your taste.

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