Description
This Veggie Fried Rice recipe is a quick and easy homemade meal that bursts with flavor and freshness. Made with simple pantry staples and colorful vegetables, it’s a customizable and satisfying dish perfect for any occasion.
Ingredients
Scale
- 4 cups Cooked Jasmine Rice (day-old rice recommended)
- 2 tablespoons Vegetable Oil
- 3 tablespoons Soy Sauce (low-sodium preferred)
- 1 cup Carrots (finely diced)
- 1 cup Peas (fresh or frozen)
- 1 cup Bell Peppers (chopped small)
- 1 cup Green Onions (sliced thin)
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 2 large Eggs (lightly beaten, optional)
- 1 tablespoon Sesame Oil
- Toasted sesame seeds or chopped cilantro for garnish (optional)
Instructions
- Heat a wok or large skillet over medium-high heat until shimmering. Add vegetable oil and swirl to coat.
- Toss in minced garlic and ginger, stirring for 30 seconds until fragrant.
- Add diced carrots and bell peppers, cooking for 2–3 minutes until they soften slightly but remain crisp and colorful.
- Stir in peas and sliced green onions, mixing for about a minute until peas heat through and onions turn tender-bright.
- Push the vegetables to one side of the wok. Pour beaten eggs into the empty side and gently scramble until just set, then fold them into the vegetables.
- Add the cold jasmine rice and drizzle soy sauce over the top.
- Toss constantly for 2–3 minutes until the rice grains separate, absorb the savory color, and develop slightly crispy edges. This step ensures your veggie fried rice is perfectly textured.
- Drizzle sesame oil over the mixture and give everything one final toss.
- Transfer your delicious veggie fried rice to plates while hot. Garnish with extra green onions or sesame seeds for added texture.
Notes
- Using day-old, refrigerated rice is key to achieving the best texture for your veggie fried rice, preventing clumping.
- Ensure your pan is hot enough to sauté the vegetables quickly, maintaining their crispness and vibrant color.
- Prepare all your ingredients (chopping vegetables, grating ginger, mincing garlic) before you begin cooking to ensure a swift and smooth preparation of your veggie fried rice.
- Avoid overcrowding the pan, especially when cooking the vegetables. If necessary, cook them in batches to maintain their crispness.
- Customize the recipe by swapping vegetables or adjusting the soy sauce to your preference, while always aiming to maintain a balanced flavor profile for your veggie fried rice.
- Add sesame oil as the final step, off the heat, to preserve its authentic nutty aroma that truly elevates the dish.
- This recipe is a fantastic base for creating vegetable fried rice balls or appetizer bites.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 100 mg