This Veggie Fried Rice is a quick and healthy dinner with colorful vegetables, flavorful rice, and a simple savory sauce. Ready in 20 minutes and perfect for weeknights.
Why You’ll Love This Recipe
- Ready in 20 minutes
- Uses simple, everyday ingredients
- Family-friendly and vegetarian
- Easily customizable
Ingredients
- 3 cups cooked rice (preferably day-old)
- 2 tbsp vegetable oil
- 1 cup mixed vegetables (carrots, peas, bell peppers, corn)
- 2 cloves garlic, minced
- 2 green onions, chopped
- 2 eggs, lightly beaten (optional)
- 3 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper, to taste
Instructions
- Heat oil in a large pan or wok over medium-high heat.
- Add garlic and cook until fragrant (30 seconds).
- Add vegetables and sauté for 3–4 minutes until tender.
- Push veggies to the side, add eggs (if using), and scramble until cooked.
- Add rice, soy sauce, and sesame oil. Toss to combine and heat through.
- Season with salt and pepper, garnish with green onions, and serve.
Equipment
- Large pan or wok
- Knife & cutting board
- Mixing spoon
Tips & Variations
- Use leftover rice for a better texture
- Swap soy sauce with tamari for gluten-free
- Add tofu, chicken, or shrimp for protein
- Reheat in a pan with a splash of oil to keep it fluffy
Serving Suggestions
- Serve as a main dish or side
- Pair with stir-fried vegetables or dumplings
- Garnish with sesame seeds for extra flavor
Nutrition Facts (Per Serving)
- Calories: 320
- Protein: 10g
- Carbs: 50g
- Fat: 10g
Conclusion
This Veggie Fried Rice is a quick, easy, and satisfying dish that works for dinner or meal prep. Simple ingredients, vibrant flavors, and ready in under 20 minutes.
FAQ
Can I make it vegan?
Yes, omit the eggs.
Can I use frozen vegetables?
Yes, just thaw slightly before cooking.
Can I add protein?
Yes, chicken, shrimp, or tofu work well.
How long does it last?
Store in the fridge for up to 3 days.