Easy Vegetable Fried Rice
This quick, one-pan vegetable fried rice features fluffy rice and crisp-tender veggies, perfect as a main dish or a flavorful side for Asian-inspired meals.
Equipment
- 1 large skillet or wok for stir-frying
- 1 spoon or spatula for stirring and breaking up rice
Ingredients
- 3 cups cooked rice preferably chilled
- 2 –3 tbsp oil vegetable, canola, or sesame
- 1 small onion finely chopped
- 2 –3 garlic cloves minced
- 1 cup diced carrots
- 1 cup peas fresh or frozen
- 1 –2 cups chopped broccoli or other vegetables bell peppers, corn
- 2 –3 tbsp soy sauce adjusted to taste
- 1 –2 tsp sesame oil optional
- 2 eggs lightly beaten (optional)
- Salt and freshly ground black pepper to taste
- Optional garnish: sliced green onions or sesame seeds
Instructions
- Heat oil in a large skillet or wok over medium-high heat until shimmering.
- Add chopped onion and cook until softened, then stir in garlic and cook for about 30 seconds until fragrant.
- Add diced carrots and any firm vegetables, stir-fry for 3–4 minutes until they start to soften.
- Add peas and remaining vegetables, cooking until tender-crisp.
- Push vegetables to the side and add cooked rice, breaking up any clumps with a spoon or spatula.
- Drizzle soy sauce and sesame oil (if using) evenly over the rice and vegetables, then stir to combine and heat through.
- Season with salt and freshly ground black pepper to taste.
- If using eggs, push rice and vegetables aside, pour beaten eggs into open space, scramble until cooked, then mix with rice.
- Remove from heat and garnish with sliced green onions or sesame seeds before serving hot.
Notes
- Use day-old rice for best texture as it is drier and less sticky.
- Swap or add veggies like zucchini, mushrooms, or snap peas.
- Enhance protein by adding tofu, shrimp, or leftover chicken.
- A splash of rice vinegar or red pepper flakes adds brightness and spice.