Description

Easy Veggie Fried Rice is a quick, flavorful, and nutritious dish packed with vibrant fresh vegetables and simple seasonings. Ready in under 30 minutes, it is perfect for busy weeknights or casual lunches. This versatile one-pan meal is family-friendly and customizable to suit your taste preferences or ingredient availability.

Ingredients

Scale

Base Ingredients

2 cups cooked rice (preferably day-old or cooled freshly cooked rice)
2 large eggs, beaten
2 tablespoons vegetable oil
1 teaspoon sesame oil

Vegetables

1 medium carrot, finely diced or shredded
1/2 cup frozen peas
1/2 cup bell peppers, diced (any color)
3 green onions, sliced thinly
2 cloves garlic, minced

Seasonings

2 tablespoons soy sauce (or vegetarian Worcestershire sauce/apple cider vinegar with salt as alternatives)

Instructions

Prepare the Ingredients: Chop all vegetables into small, bite-sized pieces to ensure even cooking. Beat the eggs in a small bowl and set aside. Use cooled or day-old rice for best texture.
Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and gently scramble until just cooked. Remove the scrambled eggs from the skillet and set aside.
Sauté Vegetables: Add the remaining vegetable oil to the same skillet. Add the garlic and green onions, cooking just until fragrant. Then add carrots, bell peppers, and peas, stir-frying until tender but still crisp.
Add Rice and Sauce: Stir in the cooled rice, breaking up any clumps with a spatula. Pour soy sauce over the rice and vegetables to taste, stirring frequently to coat evenly and heat through.
Combine and Finish: Return the scrambled eggs to the skillet and mix thoroughly with the rice and vegetables. Drizzle sesame oil over the top for a fragrant finish and toss gently before serving.

Notes

Use cold or day-old rice to prevent mushy texture.
Cook on high heat for slight toasty flavor and to avoid steaming vegetables.
Stir minimally to allow rice to develop a light crust for better texture.
Add vegetables in order of cooking time; start with carrots and finish with peas.
Add soy sauce towards the end and adjust seasoning to avoid oversalting.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 4g
Sodium: 600mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 7g
Cholesterol: 55mg

Keywords: veggie fried rice, vegetable fried rice, easy fried rice, quick rice recipe, vegetarian fried rice, one-pan meal