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Looking for a quick dinner that packs a punch of flavor? This Easy Vegetable Fried Rice is your answer! With its fluffy rice and vibrant veggies, it’s not only satisfying but also incredibly simple to whip up on a busy weeknight. Toss in some soy sauce and sesame oil, and you’ve got a crave-worthy dish ready in under 30 minutes!
Why You’ll Love This Recipe
This Easy Vegetable Fried Rice is a perfect blend of convenience and taste. It’s customizable, quick to prepare, and makes use of those leftover veggies in your fridge.
- Quick and Easy: Ready in under 30 minutes!
- Customizable: Use any veggies you have on hand.
- Flavorful: A delicious mix of soy sauce and sesame oil.
- Perfect for Meal Prep: Great for leftovers or make-ahead meals.
- Vegetarian-Friendly: A wholesome dish that everyone can enjoy.
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 cup frozen green peas
- 1 cup diced carrots (fresh or frozen)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 green onions, sliced (plus extra for garnish)
- 2 cloves garlic, minced
- Salt and pepper to taste
How to Make Vegetable Fried Rice
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add the diced carrots and cook for 2-3 minutes until they start to soften.
- Stir in the frozen green peas and cook for another 2 minutes until heated through.
- Push the veggies to one side of the skillet. Add the remaining tablespoon of vegetable oil to the empty side, then add the cooked rice. Stir the rice to break up any clumps and let it fry for about 3-4 minutes, allowing it to get a little crispy.
- Mix the vegetables into the rice, and pour in the soy sauce and sesame oil. Stir everything together until well combined and heated through, about 2-3 minutes.
- Season with salt and pepper to taste. Remove from heat and stir in the sliced green onions.
- Serve hot, garnished with additional green onions if desired.
Tips for the Best Results
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For the best texture, use day-old rice. Freshly cooked rice tends to be too moist and sticky. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet to cool before using it in the recipe.
Easy Variations
- Add some scrambled eggs for extra protein.
- Incorporate bell peppers, broccoli, or snap peas for more color and crunch.
- For a spicy kick, toss in some red pepper flakes or sriracha.
- Try using quinoa instead of rice for a nutritious twist.
What to Serve With It
- Teriyaki chicken or tofu for a protein boost.
- Spring rolls or dumplings for a complete Asian-inspired meal.
- A side of miso soup to warm up your dinner.
- Fresh cucumber salad for a refreshing crunch.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat in a skillet over medium heat until warmed through, or microwave for about 1-2 minutes, stirring halfway.
Recipe Card
Recipe Name: Easy Vegetable Fried Rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
- 2 cups cooked jasmine rice (preferably day-old)
- 1 cup frozen green peas
- 1 cup diced carrots (fresh or frozen)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 green onions, sliced (plus extra for garnish)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add the diced carrots and cook for 2-3 minutes until they start to soften.
- Stir in the frozen green peas and cook for another 2 minutes until heated through.
- Push the veggies to one side of the skillet. Add the remaining tablespoon of vegetable oil to the empty side, then add the cooked rice. Stir the rice to break up any clumps and let it fry for about 3-4 minutes, allowing it to get a little crispy.
- Mix the vegetables into the rice, and pour in the soy sauce and sesame oil. Stir everything together until well combined and heated through, about 2-3 minutes.
- Season with salt and pepper to taste. Remove from heat and stir in the sliced green onions.
- Serve hot, garnished with additional green onions if desired.
Note: For the best texture, use day-old rice. Freshly cooked rice may become mushy.
