Vegetable Fried Rice

Why You’ll Love This Recipe

This fried rice is loaded with vibrant veggies and seasoned with soy sauce and aromatic garlic and ginger, delivering a balanced combination of savory, sweet, and umami flavors. It’s simple to prepare, adaptable to your favorite ingredients, and works well as a main or side dish. Plus, it’s a great way to get a serving of vegetables in every bite.

Ingredients

• 3 cups cooked and cooled rice (preferably day-old)

• 2 tablespoons vegetable oil or sesame oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 1 cup carrots, diced

• 1 cup frozen peas, thawed

• 1 bell pepper, diced

• 2 green onions, sliced

• 3 tablespoons soy sauce or tamari

• 1 tablespoon rice vinegar (optional)

• Salt and freshly ground black pepper, to taste

• Optional: scrambled tofu or eggs for added protein

• Optional: sesame seeds for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat oil in a large skillet or wok over medium-high heat.

2. Add diced onion, garlic, and ginger; sauté for 2-3 minutes until fragrant.

3. Add carrots and bell pepper; cook for 4-5 minutes until tender-crisp.

4. Stir in peas and cook for 1-2 minutes.

5. Add the cooked rice, breaking up any clumps, and toss to combine.

6. Pour soy sauce and rice vinegar over the rice and vegetables; stir well.

7. Cook for another 3-5 minutes, stirring frequently, until everything is heated through.

8. Season with salt and pepper to taste.

9. Stir in green onions and optional scrambled tofu or eggs.

10. Garnish with sesame seeds if desired and serve hot.

Servings and timing

This recipe serves 4 people. Preparation and cooking take about 25-30 minutes.

Variations

• Use brown rice or cauliflower rice for a different texture or lower carbs.

• Add mushrooms, corn, or broccoli for more vegetable variety.

• Use tamari or coconut aminos for a gluten-free option.

• Toss in cashews or peanuts for crunch.

• Spice it up with chili flakes or sriracha.

Storage/Reheating

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through.

FAQs

Can I use freshly cooked rice?

Day-old rice is best to prevent sogginess, but freshly cooked rice can be spread out and cooled before using.

How do I keep vegetables crisp?

Cook vegetables separately and add them last to maintain texture.

Can I make this recipe vegan?

Yes, simply omit eggs or use scrambled tofu.

Is this dish gluten-free?

Use tamari or gluten-free soy sauce to keep it gluten-free.

Can I freeze fried rice?

Yes, freeze in airtight containers for up to 2 months.

How do I prevent rice from sticking?

Use cold rice and sufficient oil; avoid overcrowding the pan.

Can I add meat or seafood?

Yes, cooked chicken, shrimp, or beef can be added.

What oil works best?

Vegetable, canola, or sesame oil are good choices.

Can I prepare fried rice ahead?

Make in advance and reheat before serving.

What side dishes go well?

Egg rolls, dumplings, or steamed vegetables complement fried rice.

Conclusion

Vegetable Fried Rice is a versatile, easy, and flavorful dish that’s perfect for quick meals or using up leftovers. Packed with fresh veggies and seasoned just right, it’s a satisfying meal that can be customized to suit any taste or dietary preference.