Fried rice with veggies is a quick, satisfying one-pan meal that turns leftover rice and whatever vegetables you have on hand into a flavorful, colorful dish. It’s a staple across many Asian cuisines, and this version is flexible, forgiving, and perfect for busy weeknights. The key is using day-old rice and high heat to get that slightly charred, nutty flavor without the dish becoming mushy.
Ingredients
- 4 cups (about 600 g) cooked and cooled day-old jasmine or long-grain rice (see Tips)
- 2 tablespoons (30 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 medium carrot (about 100 g), peeled and diced small
- 1 cup (150 g) frozen peas and carrots mix, thawed (or just peas)
- 1/2 cup (75 g) diced bell pepper (any color)
- 3 green onions, sliced, white and green parts separated
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) soy sauce (use tamari for gluten-free)
- 1 teaspoon (5 ml) toasted sesame oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper (optional)
- 1/2 cup (75 g) frozen corn kernels, thawed (optional)
Instructions
- If using freshly cooked rice, spread it on a baking sheet and let it cool for 10–15 minutes, or refrigerate for 30 minutes. This dries it out slightly, which helps prevent clumping.
- Heat 1 tablespoon (15 ml) of vegetable oil in a large wok or non-stick skillet over medium-high heat. Add the beaten eggs and swirl to form a thin omelet. Cook for 1–2 minutes until set, then remove to a cutting board, roll up, and slice into thin strips. Set aside.
- Add the remaining 1 tablespoon (15 ml) of oil to the same pan. Add the diced carrot and bell pepper. Stir-fry for 2–3 minutes until the carrot begins to soften but still has a bit of crunch.
- Add the thawed peas and corn (if using), and the white parts of the green onions. Stir-fry for another 1–2 minutes until heated through.
- Push the vegetables to one side of the pan. Add the minced garlic to the empty space and cook for 30 seconds until fragrant, then stir everything together.
- Add the cooked rice to the pan. Break up any clumps with a spatula. Toss and stir-fry for 2–3 minutes, letting the rice sit briefly without stirring to get light char marks. The rice should be hot and slightly crispy.
- Pour the soy sauce and sesame oil over the rice. Sprinkle with salt and white pepper. Toss well to coat evenly.
- Add the egg strips and the green parts of the green onions. Stir to combine. Taste and adjust seasoning if needed. Serve hot.
Tips
- Use day-old rice: Freshly cooked rice is too moist and sticky. Spread fresh rice on a tray and refrigerate uncovered for 30 minutes to dry it out. This makes a huge difference in texture.
- Customize vegetables: Use whatever you have: broccoli, snap peas, mushrooms, zucchini, or cabbage. Just cut them small and adjust cooking time—softer veggies go in later, firmer ones earlier.
- High heat is key: Cook over medium-high to high heat. This gives the rice that smoky “wok hei� flavor and prevents steaming. Keep the rice moving to avoid burning.
- Don’t over-soy: Soy sauce adds salt and moisture. Start with 1 tablespoon, taste, then add more if needed. You can also use low-sodium soy sauce to control saltiness.
Serving Suggestions
Serve this veggie fried rice as a main dish with a side of pickled cucumbers or a simple Asian slaw. It also pairs well with teriyaki chicken, grilled shrimp, or crispy tofu. For a heartier meal, top with a fried egg or sprinkle with sesame seeds and chili flakes.
Variations
- Protein add-ins: Add 1 cup (about 150 g) of cooked diced chicken, shrimp, or tofu in step 4. If using raw protein, cook it first in the pan, then remove and add back at the end.
- Spicy kick: Stir in 1–2 teaspoons of sriracha or chili garlic sauce along with the soy sauce.
- Kimchi fried rice: Add 1/2 cup (75 g) chopped kimchi and a tablespoon of its juice in step 4. Reduce salt.
- Brown rice version: Use cooked brown rice—it’s more chewy and nutty. You may need a little extra oil to prevent sticking.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, place in a skillet over medium heat with a splash of water or oil, stirring until hot. Or microwave in 30-second bursts, stirring in between. For best texture, avoid reheating more than once. You can also freeze fried rice for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use freshly cooked rice? Yes, but it will be stickier. Spread it on a baking sheet and refrigerate for 30 minutes to dry it out. This helps the grains separate.
What’s the best oil for fried rice? Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. Sesame oil is added at the end for flavor, not for frying.
Why is my fried rice mushy? Usually it’s because the rice is too wet or you’re overcrowding the pan. Use day-old rice, work in batches if needed, and keep the heat high.
Is this recipe vegan? As written, it contains eggs. To make it vegan, omit the eggs or use a plant-based egg substitute, and use tamari instead of soy sauce if needed.
Can I add other sauces like oyster sauce? Yes, you can replace the soy sauce with 1 tablespoon of oyster sauce (or vegetarian stir-fry sauce) for a deeper flavor, but reduce salt.
How do I prevent the rice from sticking to the pan? Use enough oil, ensure the pan is hot before adding rice, and don’t stir constantly—let it sit a few seconds to develop a crust.
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