Vegetable Fried Rice (Print Version)

A quick, colorful dish packed with vegetables and fluffy rice — ready in just 20 minutes for a satisfying meal.

# What You’ll Need:

→ Main Ingredients

01 - 3 cups cooked rice (preferably day-old, jasmine or basmati)
02 - 2 tbsp vegetable oil
03 - 2 cloves garlic, minced
04 - 1 cup frozen peas and carrots, thawed
05 - 1/2 cup corn kernels (optional)
06 - 1/2 red bell pepper, diced
07 - 2 green onions, sliced
08 - 2 large eggs, beaten
09 - 3 tbsp soy sauce
10 - 1 tbsp sesame oil
11 - Salt and pepper, to taste

# How to Make It:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat.
02 - Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add peas, carrots, corn, and red bell pepper. Stir-fry for 2–3 minutes until vegetables are tender.
04 - Push vegetables to one side of the skillet. Pour beaten eggs into the empty space and scramble until just set.
05 - Add cooked rice to the skillet. Break up any clumps and stir everything together.
06 - Pour in soy sauce and sesame oil. Stir-fry for another 2–3 minutes until rice is heated through and coated evenly.
07 - Stir in sliced green onions. Adjust seasoning with salt and pepper if needed.
08 - Serve hot, optionally garnished with more green onions or sesame seeds.

# Additional Tips::

01 -
  • Ready in just 20 minutes from start to finish
  • Uses simple pantry and freezer staples you likely already have
  • Versatile recipe that works as a side dish or main meal
  • Customizable with whatever vegetables you have on hand
02 -
  • Perfect for meal prep as it keeps well in the refrigerator for up to 3 days
  • Excellent way to use leftover rice and reduce food waste
  • Can be customized with any seasonal vegetables you have available
03 -
  • Toast the sesame oil in the pan for 30 seconds before adding other ingredients to enhance its nutty flavor
  • Cook each ingredient separately before combining for the best texture and to prevent overcrowding the pan
  • Break up any clumps of rice with your hands before adding to the pan for more even cooking

Go Back