Quick and Easy Fried Rice: Dinner in Under 20 Minutes

Discover the ultimate vegetable fried rice recipe that’s easy, delicious, and perfect for a quick meal! Packed with vibrant veggies, flavorful seasonings, and customizable options, this step-by-step guide will help you create a healthy and satisfying dish in no time. Whether you’re a beginner or a seasoned cook, this versatile recipe works for lunch, dinner, or meal prep. Learn tips for perfect fried rice texture and explore variations to suit your taste. Get ready to impress your family and friends with this restaurant-style veggie fried rice!

1. Indian Style Vegetable Fried Rice

This Indian-style vegetable fried rice is a flavorful and colorful dish that combines aromatic spices and fresh vegetables. It’s quick to prepare and makes for a perfect meal or side dish.

Ingredients

• Rice:
  • 1 cup uncooked basmati rice (or 3 cups cooked rice)
• Vegetables:
  • ¼ to ½ cup carrots, finely chopped
  • ¼ cup bell peppers (capsicum), finely chopped
  • ¼ cup French beans, chopped
  • ¼ cup green onions (scallions), chopped
  • Optional: ¼ cup cabbage or mushrooms, sliced
  • Optional: 1 green chili, slit (for heat)
• Aromatics:
  • 1 tablespoon garlic, chopped
  • Optional: 1 tablespoon ginger, chopped
• Sauces and Seasonings:
  • 1 tablespoon soy sauce (adjust to taste)
  • 1 teaspoon vinegar (rice vinegar or apple cider)
  • Salt to taste (about ¼ teaspoon)
  • ½ teaspoon black pepper, coarsely crushed
  • Optional: 1 teaspoon sugar (to balance flavors)
• Oil:
  • 2 tablespoons oil (peanut, sunflower, or avocado)

Instructions

1. Prepare the Rice:
   • If using uncooked rice, rinse it thoroughly and cook according to package instructions. Let it cool completely before using. Leftover rice works best as it is less sticky.
2. Cook the Vegetables:
   • Heat a wok or large skillet on high heat and add the oil.
   • Add the chopped garlic (and ginger if using) and sauté for about 30-40 seconds until fragrant.
   • Add all the chopped vegetables except for green onions and stir-fry for about 2-3 minutes, ensuring they remain crunchy.
3. Combine Ingredients:
   • Add the soy sauce and optional vinegar and sugar to the vegetables. Stir well.
   • Immediately add the cooled rice along with salt and black pepper. Stir-fry everything together for about 2 minutes, ensuring that the rice is heated through and well mixed with the vegetables.
4. Garnish and Serve:
   • Garnish with fresh green onions before serving.
   • This dish pairs well with sides like vegetable Manchurian or chili paneer.

Enjoy your homemade Indian-style vegetable fried rice!

2. Quick Lunchbox Veg Fried Rice

This quick and easy vegetable fried rice is perfect for kids’ lunchboxes. It’s nutritious, flavorful, and can be made in under 30 minutes. Here’s how to prepare it.

Ingredients

• Rice:
  • 1 cup basmati rice (cooked and cooled)
• Vegetables:
  • 1 tablespoon ginger, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 2 green chilies, finely chopped (adjust to taste)
  • 4 spring onions (white part), finely chopped
  • 1 carrot, finely chopped
  • 1 cup cabbage, finely chopped
  • ½ bell pepper (capsicum), finely chopped
• Sauces and Seasonings:
  • 1 tablespoon soy sauce
  • 2 teaspoons vinegar (rice vinegar or apple cider)
  • Salt to taste
  • 1 teaspoon sugar (optional)
  • 1 teaspoon black pepper powder
• Oil:
  • 2 tablespoons oil (peanut or sunflower oil)

Instructions

1. Prepare the Rice:
   • If using uncooked rice, rinse it thoroughly and cook according to package instructions. Allow it to cool completely before using. Leftover rice is ideal as it is less sticky.
2. Cook the Aromatics:
   • Heat oil in a wok or large skillet over high heat.
   • Add ginger, garlic, and green chilies. Sauté for about 30 seconds until fragrant.
3. Add Vegetables:
   • Add the white part of the spring onions, carrots, cabbage, and bell pepper. Stir-fry for about 5 minutes until the vegetables are tender but still crunchy.
4. Combine with Rice:
   • Add salt, sugar (if using), black pepper powder, soy sauce, and vinegar. Mix well.
   • Add the cooked rice and toss everything together for another 2-3 minutes, ensuring the rice is heated through and well combined with the vegetables.
5. Garnish and Serve:
   • Garnish with the green part of the spring onions.
   • Serve hot or pack it in lunchboxes for a delicious meal on the go.

This recipe is versatile; feel free to add any other vegetables you have on hand or adjust the spices to suit your taste! Enjoy your quick and healthy lunchbox fried rice!

3. Chef Savvy’s Easy Fried Rice

Chef Savvy’s Easy Fried Rice is a quick and delicious dish that you can whip up in just 20 minutes. This recipe is versatile, allowing you to use any leftover vegetables and proteins you have on hand. Here’s how to make it.

Ingredients

• Butter:
  • 2 tablespoons, divided
• Eggs:
  • 3 large eggs, whisked
• Vegetables:
  • 2 medium carrots, small diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas, thawed
• Rice:
  • 4 cups cooked and chilled rice (white or brown)
• Sauces:
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
• Garnish:
  • Sliced green onions (optional)

Instructions

1. Scramble the Eggs:
   • Heat 1 tablespoon of butter in a large skillet over medium heat.
   • Add the whisked eggs and scramble until fully cooked. Remove from the pan and set aside.
2. Sauté the Vegetables:
   • In the same skillet, add the remaining 1 tablespoon of butter.
   • Add the diced carrots and onion, cooking until tender (about 3-4 minutes). Stir in the minced garlic and cook for an additional minute.
3. Add Rice and Peas:
   • Add the cold, cooked rice and thawed peas to the skillet. Sauté for about 3-4 minutes, allowing the rice to brown slightly.
4. Combine Everything:
   • Return the scrambled eggs to the skillet.
   • Stir in the soy sauce, oyster sauce, and sesame oil. Cook for another 1-2 minutes until everything is heated through.
5. Serve:
   • Garnish with sliced green onions if desired.
   • Serve immediately.

Tips for Success

• Use Cold Rice: Day-old rice works best as it stays separate and doesn’t become mushy.
• Customize Your Veggies: Feel free to add any vegetables you have on hand, such as bell peppers or zucchini.
• Add Some Heat: For a spicy kick, consider adding Sriracha or chili garlic sauce to taste.

This easy fried rice recipe is perfect for a quick weeknight meal or a delicious lunchbox option! Enjoy your homemade fried rice!

4. Delicious and Healthy Vegetable Fried Rice

This vegetable fried rice recipe is not only quick to prepare but also packed with nutrients. It incorporates a variety of vegetables and can be customized based on what you have on hand. Here’s how to make it:

Ingredients

• Rice:
  • 2 ½ cups chilled cooked rice (preferably brown rice for added fiber)
• Vegetables:
  • 1 tablespoon neutral oil (like avocado or sunflower)
  • ½ medium onion, diced
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger
  • 1 cup frozen mixed vegetables (like peas, carrots, and corn), slightly thawed
  • Optional: additional fresh vegetables, such as bell peppers, broccoli, or spinach
• Eggs:
  • 2 eggs, whisked (optional for added protein)
• Sauces and Seasonings:
  • 3 tablespoons low-sodium soy sauce or coconut aminos
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Green onions for garnish

Instructions

1. Prepare the Ingredients:
   • Make sure all your ingredients are ready to go before you start cooking. This ensures a smooth cooking process.
2. Scramble the Eggs (if using):
   • Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
   • Add the whisked eggs and scramble until fully cooked. Remove from the pan and set aside.
3. Sauté Aromatics:
   • In the same skillet, add another tablespoon of oil.
   • Add the diced onion and sauté until softened, about 3-4 minutes.
   • Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
4. Cook the Vegetables:
   • Add the thawed mixed vegetables to the skillet. Cook for about 3-4 minutes, stirring frequently, until they are tender.
5. Add Rice and Seasonings:
   • Push the vegetables to one side of the pan and increase the heat to high.
   • Add the chilled rice to the pan along with soy sauce and sesame oil. Stir everything together for about 3-5 minutes, allowing the rice to get heated through and slightly crispy.
6. Combine Everything:
   • If you scrambled eggs earlier, add them back into the skillet now.
   • Mix everything well, ensuring that the rice is evenly coated with sauces and combined with the vegetables.
7. Garnish and Serve:
   • Taste and adjust the seasoning with more soy sauce or sesame oil if needed.
   • Garnish with chopped green onions before serving.

Tips for Success

• Use Day-Old Rice: Leftover rice works best as it is drier and prevents clumping.
• Customize Your Veggies: Feel free to use any vegetables you have on hand, including fresh or frozen options.
• Make It Vegan: Omit eggs or substitute them with tofu for added protein.

This delicious vegetable fried rice is a wholesome meal that can be enjoyed on its own or as a side dish. Enjoy your healthy creation!

5. Gimme Some Oven’s Favorite Fried Rice

Gimme Some Oven’s Favorite Fried Rice is a quick and flavorful dish that can be customized with your favorite ingredients. This recipe takes only 15 minutes to prepare and is perfect for a satisfying meal. Here’s how to make it:

Ingredients

• Butter:
  • 3 tablespoons, divided
• Eggs:
  • 2 large eggs, whisked
• Vegetables:
  • 2 medium carrots, peeled and diced
  • 1 small white onion, diced
  • ½ cup frozen peas
  • 3 cloves garlic, minced
• Rice:
  • 4 cups cooked and chilled rice (short-grain white rice is preferred)
• Seasonings:
  • Salt and black pepper to taste
  • 3 green onions, thinly sliced
  • 3–4 tablespoons soy sauce (or more to taste)
  • 2 teaspoons oyster sauce (optional)
  • ½ teaspoon toasted sesame oil

Instructions

1. Scramble the Eggs:
   • Heat ½ tablespoon of butter in a large sauté pan over medium-high heat until melted.
   • Add the whisked eggs and cook until scrambled, stirring occasionally. Remove the eggs from the pan and set aside.
2. Sauté the Vegetables:
   • Add 1 tablespoon of butter to the pan and heat until melted.
   • Add the diced carrots, onion, peas, and minced garlic. Season with salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.
3. Add Rice and Seasonings:
   • Increase the heat to high and add the remaining 1½ tablespoons of butter, stirring until melted.
   • Immediately add the cooked rice, green onions, soy sauce, and oyster sauce (if using). Stir until combined.
   • Continue sautéing for an additional 3 minutes, allowing the rice to fry slightly. Letting it rest between stirs helps it crisp up on the bottom.
4. Combine Everything:
   • Add the scrambled eggs back into the pan and stir to combine.
   • Remove from heat and stir in the toasted sesame oil until well mixed. Taste and adjust seasoning with extra soy sauce if needed.
5. Serve:
   • Serve immediately or refrigerate in a sealed container for up to three days.

Tips for Success

• Use Cold Rice: Day-old rice is ideal as it prevents mushiness.
• Customize Ingredients: Feel free to add proteins like chicken or shrimp or other vegetables you prefer.
• Pan Choice: A nonstick or cast-iron pan works best for this recipe to prevent sticking.

This fried rice recipe is not only quick but also versatile, making it a great option for using up leftovers while delivering delicious flavors! Enjoy your meal!

6. Extra Vegetable Fried Rice

This Extra Vegetable Fried Rice is a vibrant and nutritious dish that is easy to make and perfect for using up leftover rice and vegetables. It’s packed with flavor and can be customized to your liking. Here’s how to prepare it:

Ingredients

• Rice:
  • 2 cups cooked brown rice (or any leftover rice)
• Vegetables:
  • 1 tablespoon avocado oil or safflower oil
  • 1 small white onion, finely chopped (about 1 cup)
  • 2 medium carrots, finely chopped (about ½ cup)
  • 2 cups additional vegetables, cut into small pieces (options include snow peas, asparagus, broccoli, bell pepper, cabbage, and/or frozen peas)
  • Optional: 1 cup greens (such as spinach or baby kale)
• Aromatics:
  • 1 tablespoon grated or minced fresh ginger
  • 2 large cloves of garlic, minced
  • Pinch of red pepper flakes (optional for heat)
• Eggs:
  • 2 eggs, whisked (optional for added protein)
• Seasonings:
  • 1 tablespoon reduced-sodium tamari or soy sauce
  • 1 teaspoon toasted sesame oil
  • Salt and pepper to taste
  • Chopped green onions for garnish

Instructions

1. Prepare the Eggs (if using):
   • Heat 1 tablespoon of oil in a large skillet over medium heat.
   • Add the whisked eggs and scramble until fully cooked. Remove from the pan and set aside.
2. Sauté the Aromatics:
   • In the same skillet, add another tablespoon of oil.
   • Add the chopped onion and carrots. Cook until the onions are translucent and the carrots are tender, about 3-5 minutes.
   • Stir in the garlic, ginger, and red pepper flakes, cooking for an additional 30 seconds until fragrant.
3. Add Additional Vegetables:
   • Add the remaining vegetables to the skillet along with salt. Cook until they are tender and starting to turn golden, about 3-5 minutes.
4. Combine Everything:
   • If you scrambled eggs earlier, add them back into the skillet.
   • Stir in the cooked rice, tamari or soy sauce, and sesame oil. Mix well to combine all ingredients.
   • Cook for another 3-5 minutes, stirring occasionally until the rice is heated through and starts to caramelize slightly.
5. Serve:
   • Taste and adjust the seasoning with more soy sauce or salt if needed.
   • Garnish with chopped green onions before serving.

Tips for Success

• Use Cold Rice: Day-old rice works best as it prevents clumping.
• Customize Your Veggies: Feel free to use any vegetables you have on hand for a personalized touch.
• Make It Vegan: Omit eggs or substitute with tofu for added protein.

This Extra Vegetable Fried Rice is not only delicious but also a great way to incorporate more vegetables into your diet while enjoying a comforting meal!

7. Vegetable Fried Rice with Sesame Oil

This Vegetable Fried Rice with Sesame Oil is a quick and flavorful dish that brings together a variety of vegetables and the nutty flavor of sesame oil. It’s perfect for a weeknight dinner or as a side dish. Here’s how to make it:

Ingredients

• Rice:
  • 4 cups cooked rice (preferably day-old)
• Vegetables:
  • 2 tablespoons sesame oil (divided)
  • 1 small onion, finely chopped
  • 2 medium carrots, diced
  • 1 cup frozen peas (thawed)
  • 1 bell pepper, diced
  • 1 cup broccoli florets (optional)
  • 3 cloves garlic, minced
  • Optional: green onions for garnish
• Eggs:
  • 2 large eggs, beaten (optional for added protein)
• Sauces and Seasonings:
  • 2-3 tablespoons soy sauce (to taste)
  • Salt and pepper to taste
  • Optional: hot sauce for added heat

Instructions

1. Prepare the Ingredients:
   • Ensure all vegetables are chopped and ready to go. Using day-old rice helps prevent mushiness.
2. Scramble the Eggs (if using):
   • Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
   • Add the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.
3. Sauté the Vegetables:
   • In the same skillet, add the remaining 1 tablespoon of sesame oil.
   • Add the chopped onion and carrots. Sauté for about 3-4 minutes until they start to soften.
   • Add the garlic and cook for another 30 seconds, then add the bell pepper and broccoli (if using). Cook until all vegetables are tender, about 4-5 minutes.
4. Combine Rice and Seasonings:
   • Push the vegetables to one side of the pan. If you scrambled eggs earlier, add them back to the pan.
   • Add the cooked rice to the empty side of the skillet. Pour soy sauce over the rice and mix everything.
   • Stir-fry for about 5-7 minutes, allowing the rice to fry slightly and absorb flavors.
5. Season and Serve:
   • Taste and adjust seasoning with salt, pepper, or additional soy sauce as needed.
   • Garnish with sliced green onions if desired.
   • Serve hot as a main dish or side.

Tips for Success

• Use Cold Rice: Day-old rice works best as it is drier and less likely to become mushy.
• Customize Your Veggies: Feel free to add any vegetables you have on hand, such as snap peas or zucchini.
• Make It Vegan: Omit eggs or replace them with tofu for added protein.

This Vegetable Fried Rice with Sesame Oil is not only delicious but also versatile, making it an excellent choice for a quick meal! Enjoy!

8. Spicy Vegetable Fried Rice

This Spicy Vegetable Fried Rice is a flavorful and vibrant dish that combines a variety of vegetables with a spicy kick. It’s perfect for a quick weeknight meal or as a side dish. Here’s how to make it:

Ingredients

• Rice:
  • 3 cups cooked rice (preferably day-old)
• Vegetables:
  • 2 tablespoons oil (peanut, sunflower, or vegetable oil)
  • 1 small onion, finely chopped
  • 2 medium carrots, finely chopped
  • 1 cup frozen peas (thawed)
  • 1 bell pepper, finely chopped
  • Optional: additional vegetables like green beans or cabbage
• Aromatics:
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2-3 green chilies, slit (adjust to taste)
• Sauces and Seasonings:
  • 2-3 tablespoons soy sauce (to taste)
  • 1 tablespoon chili paste (such as sambal oelek or sriracha)
  • Salt and pepper to taste
  • Optional: sugar to balance flavors

Instructions

1. Prepare the Ingredients:
   • Ensure all vegetables are chopped and ready. Using leftover rice helps prevent mushiness.
2. Sauté the Aromatics:
   • Heat the oil in a large skillet or wok over medium-high heat.
   • Add the chopped onion and sauté until translucent, about 3 minutes.
   • Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 30 seconds until fragrant.
3. Cook the Vegetables:
   • Add the diced carrots and bell pepper to the skillet. Stir-fry for about 3-4 minutes until they start to soften.
   • If using additional vegetables, add them now and cook for another 2 minutes.
4. Combine Rice and Sauces:
   • Push the vegetables to one side of the pan. Add the cooked rice to the empty side.
   • Pour in the soy sauce and chili paste over the rice. Mix everything thoroughly.
   • Stir-fry for about 5 minutes, allowing the rice to heat through and absorb the flavors.
5. Adjust Seasoning:
   • Taste and adjust seasoning with salt, pepper, or more chili paste if desired. If using sugar, add it now to balance out the flavors.
6. Serve:
   • Serve hot, garnished with fresh cilantro or sliced green onions if desired.

Tips for Success

• Use Day-Old Rice: This prevents clumping and helps achieve a better texture.
• Customize Your Veggies: Feel free to add any vegetables you have on hand for a personalized touch.
• Adjust Spice Level: Modify the amount of chili paste and green chilies based on your heat preference.

This Spicy Vegetable Fried Rice is not only delicious but also versatile, making it an excellent choice for a quick meal! Enjoy!

9. Thai Vegetable Fried Rice

This Thai Vegetable Fried Rice is a flavorful and aromatic dish that combines fresh vegetables with fragrant jasmine rice and a savory sauce. It’s quick to prepare and perfect for a weeknight dinner. Here’s how to make it:

Ingredients

• Rice:
  • 2 cups jasmine rice (cooked and cooled)
• Vegetables:
  • 2 tablespoons cooking oil (such as vegetable or sesame oil)
  • 1 small onion, finely chopped
  • 2 medium carrots, diced
  • ½ red bell pepper, diced
  • 1 cup green peas (fresh or frozen)
  • Optional: 1 cup sliced mushrooms or any other seasonal vegetables (like broccoli or zucchini)
• Aromatics:
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1-2 Thai red chilies, sliced (adjust to taste)
• Sauces:
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (or vegetarian oyster sauce)
  • 1 teaspoon fish sauce (optional)
  • ½ teaspoon honey (optional for sweetness)
• Garnish:
  • Fresh Thai basil leaves
  • Chopped green onions

Instructions

1. Prepare the Rice:
   • If using uncooked rice, rinse it thoroughly and cook according to package instructions. Allow it to cool completely or use leftover rice for the best texture.
2. Make the Sauce:
   • In a small bowl, combine soy sauce, oyster sauce, fish sauce (if using), and honey. Mix well and set aside.
3. Sauté Aromatics:
   • Heat the cooking oil in a large skillet or wok over medium-high heat.
   • Add the chopped onion and sauté until translucent, about 3 minutes.
   • Stir in the minced garlic, grated ginger, and sliced chilies. Cook for another 30 seconds until fragrant.
4. Cook the Vegetables:
   • Add the diced carrots and bell pepper to the skillet. Stir-fry for about 3-4 minutes until they start to soften.
   • Add the green peas and any additional vegetables you are using. Cook for another 2-3 minutes, stirring frequently.
5. Combine Rice and Sauce:
   • Push the vegetables to one side of the pan. Add the cooked rice to the empty side.
   • Pour the prepared sauce over the rice and mix everything thoroughly.
   • Stir-fry for about 5 minutes, allowing the rice to heat through and absorb all the flavors.
6. Garnish and Serve:
   • Remove from heat and stir in fresh Thai basil leaves.
   • Garnish with chopped green onions before serving.

Tips for Success

• Use Day-Old Rice: This helps prevent mushiness since cold rice separates better during frying.
• Customize Your Veggies: Feel free to add any vegetables you have on hand or prefer.
• Adjust Spice Level: Modify the number of chilies based on your heat preference.

Enjoy this delicious Thai Vegetable Fried Rice as a satisfying main dish or a flavorful side!

10. Egg Vegetable Fried Rice

This Egg Vegetable Fried Rice is a delicious and satisfying dish that combines fluffy scrambled eggs with colorful vegetables and rice. It’s quick to prepare and perfect for a weeknight meal or lunch. Here’s how to make it:

Ingredients

• Rice:
  • 3 cups cooked rice (preferably day-old jasmine or basmati rice)
• Vegetables:
  • 2 tablespoons vegetable oil (such as peanut or canola)
  • 1 small onion, finely chopped
  • 1 cup mixed vegetables (like peas, carrots, and bell peppers)
  • Optional: ½ cup cabbage, shredded
  • Optional: 1 green chili, slit (for heat)
• Aromatics:
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
• Eggs:
  • 3 large eggs, beaten
• Sauces and Seasonings:
  • 2-3 tablespoons soy sauce (adjust to taste)
  • Salt and pepper to taste
  • Optional: 1 teaspoon sesame oil (for flavor)
• Garnish:
  • Chopped green onions

Instructions

1. Prepare the Ingredients:
   • Ensure all vegetables are chopped and ready to go. Using cold, day-old rice helps prevent clumping.
2. Scramble the Eggs:
   • Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
   • Add the beaten eggs and scramble until just cooked. Remove from the pan and set aside.
3. Sauté Aromatics and Vegetables:
   • In the same skillet, add the remaining 1 tablespoon of oil.
   • Add the chopped onion and sauté until translucent, about 2-3 minutes.
   • Stir in the minced garlic, grated ginger, and green chili (if using). Cook for another 30 seconds until fragrant.
   • Add the mixed vegetables and optional cabbage. Cook for about 3-4 minutes, stirring frequently until they are tender but still crisp.
4. Combine Rice and Seasonings:
   • Push the vegetables to one side of the pan. Add the cooked rice to the empty side.
   • Pour in soy sauce and sesame oil (if using). Mix everything thoroughly.
   • Stir-fry for about 3-5 minutes, allowing the rice to heat through and absorb flavors.
5. Add Scrambled Eggs:
   • Gently fold in the scrambled eggs until well combined.
   • Taste and adjust seasoning with salt, pepper, or more soy sauce as needed.
6. Serve:
   • Garnish with chopped green onions before serving.

Tips for Success

• Use Cold Rice: Day-old rice works best as it prevents mushiness.
• Customize Your Veggies: Feel free to add any vegetables you enjoy or have on hand.
• Adjust Spice Level: Modify the amount of chili based on your heat preference.

This Egg Vegetable Fried Rice is not only easy to make but also a great way to enjoy a balanced meal packed with protein and veggies! Enjoy!

11. Brown Rice Vegetable Stir-Fry

This Brown Rice Vegetable Stir-Fry is a nutritious and flavorful dish that combines brown rice with a variety of fresh vegetables. It’s easy to prepare and can be customized based on your preferences. Here’s how to make it:

Ingredients

• Rice:
  • 2 cups cooked brown rice (preferably day-old)
• Vegetables:
  • 2 tablespoons olive oil (or any cooking oil)
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 3 cm fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup carrots, sliced into thin strips
  • Optional: ½ cup mushrooms, sliced; ½ cup snap peas; or any other seasonal vegetables
• Sauces and Seasonings:
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (or a vegan alternative)
  • Salt and pepper to taste
  • Optional: sesame seeds for garnish

Instructions

1. Prepare the Rice:
   • If using uncooked brown rice, cook it according to package instructions. Allow it to cool completely or use leftover rice for the best texture.
2. Heat the Oil:
   • In a large wok or skillet, heat the olive oil over medium-high heat.
3. Sauté Aromatics:
   • Add the diced onion and sauté for about 2-3 minutes until translucent.
   • Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
4. Cook the Vegetables:
   • Add the sliced bell pepper, broccoli florets, and carrots to the pan. Stir-fry for about 5-7 minutes, or until the vegetables are tender but still crisp.
   • If using additional vegetables like mushrooms or snap peas, add them halfway through cooking.
5. Combine with Rice:
   • Push the vegetables to one side of the pan. Add the cooked brown rice to the empty side.
   • Pour in the soy sauce and oyster sauce (if using) over the rice. Mix everything thoroughly.
   • Stir-fry for another 3-5 minutes, allowing the rice to heat through and absorb all the flavors.
6. Season and Serve:
   • Taste and adjust seasoning with salt and pepper if needed.
   • Garnish with sesame seeds before serving.

Tips for Success

• Use Day-Old Rice: This helps prevent mushiness as cold rice separates better during frying.
• Customize Your Veggies: Feel free to add any vegetables you enjoy or have on hand.
• Make It Vegan: Omit oyster sauce or use a vegan alternative.

This Brown Rice Vegetable Stir-Fry is not only delicious but also a great way to incorporate more vegetables into your diet while enjoying a wholesome meal! Enjoy!

12. Mushroom Vegetable Fried Rice

This Mushroom Vegetable Fried Rice is a flavorful and satisfying dish that combines mushrooms with colorful vegetables and rice. It’s quick to prepare and perfect for a weeknight dinner or as a side dish. Here’s how to make it:

Ingredients

• Rice:
  • 2 cups cooked rice (preferably day-old jasmine or basmati rice)
• Vegetables:
  • 2 tablespoons vegetable oil (such as canola or sesame oil)
  • 1 small onion, finely chopped
  • 3-4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 8 oz (about 250g) mushrooms, sliced (shiitake, cremini, or button mushrooms)
  • 1 cup mixed vegetables (such as peas, carrots, and bell peppers)
  • Optional: sliced green onions for garnish
• Sauces and Seasonings:
  • 2-3 tablespoons soy sauce (to taste)
  • 1 tablespoon oyster sauce (optional)
  • Salt and pepper to taste
  • Optional: a pinch of red pepper flakes for heat

Instructions

1. Prepare the Rice:
   • If using uncooked rice, rinse it thoroughly and cook according to package instructions. Allow it to cool completely or use leftover rice for the best texture.
2. Sauté Aromatics:
   • Heat the vegetable oil in a large skillet or wok over medium-high heat.
   • Add the chopped onion and sauté until translucent, about 2-3 minutes.
   • Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
3. Cook the Mushrooms:
   • Add the sliced mushrooms to the skillet. Sauté for about 4-5 minutes, or until they are tender and have released their moisture.
4. Add Mixed Vegetables:
   • Stir in the mixed vegetables and cook for another 3-4 minutes, until they are heated through and tender.
5. Combine with Rice:
   • Push the vegetable mixture to one side of the pan. Add the cooked rice to the empty side.
   • Pour in the soy sauce and oyster sauce (if using) over the rice. Mix everything thoroughly.
   • Stir-fry for about 5 minutes, allowing the rice to heat through and absorb all the flavors.
6. Season and Serve:
   • Taste and adjust seasoning with salt, pepper, or more soy sauce if needed.
   • Garnish with sliced green onions before serving.

Tips for Success

• Use Day-Old Rice: This helps prevent mushiness since cold rice separates better during frying.
• Customize Your Veggies: Feel free to add any vegetables you enjoy or have on hand.
• Adjust Spice Level: Modify the amount of red pepper flakes based on your heat preference.

This Mushroom Vegetable Fried Rice is not only delicious but also a great way to enjoy a balanced meal packed with flavor! Enjoy!

13. Coconut Vegetable Fried Rice

This Coconut Vegetable Fried Rice is a delicious and tropical twist on traditional fried rice, featuring the rich flavors of coconut milk and a variety of colorful vegetables. It’s easy to prepare and perfect for a quick meal. Here’s how to make it:

Ingredients

• Rice:
  • 2 cups jasmine rice (cooked and cooled)
• Vegetables:
  • 2 tablespoons coconut oil (or vegetable oil)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 cup mixed vegetables (such as peas, carrots, and bell peppers)
  • Optional: ½ cup green beans or corn
• Coconut Sauce:
  • 1 cup coconut milk
  • 1 tablespoon soy sauce (adjust to taste)
  • Optional: 1 tablespoon oyster sauce (or vegetarian alternative)
• Garnish:
  • Chopped fresh cilantro or green onions
  • Optional: lime wedges for serving

Instructions

1. Prepare the Rice:
   • If using uncooked rice, rinse it thoroughly and cook according to package instructions. Allow it to cool completely or use leftover rice for the best texture.
2. Cook the Aromatics:
   • In a large skillet or wok, heat the coconut oil over medium-high heat.
   • Add the diced onion and sauté until translucent, about 3 minutes.
   • Stir in the minced garlic and ginger, cooking for an additional 30 seconds until fragrant.
3. Add Vegetables:
   • Add the mixed vegetables to the skillet and stir-fry for about 4-5 minutes, or until they are tender.
4. Combine with Coconut Sauce:
   • Pour in the coconut milk and soy sauce (and oyster sauce if using). Stir well to combine.
   • Add the cooked rice to the skillet, mixing everything thoroughly.
   • Cook for another 5 minutes, allowing the rice to absorb the flavors and heat through.
5. Serve:
   • Taste and adjust the seasoning with more soy sauce if needed.
   • Garnish with chopped cilantro or green onions before serving.
   • Serve hot with lime wedges on the side for an extra burst of flavor.

Tips for Success

• Use Day-Old Rice: This helps prevent mushiness since cold rice separates better during frying.
• Customize Your Veggies: Feel free to add any vegetables you enjoy or have on hand.
• Adjust Flavor: You can add more coconut milk for a creamier texture or more soy sauce for additional flavor.

This Coconut Vegetable Fried Rice is not only delicious but also a great way to enjoy a tropical twist on a classic dish! Enjoy your meal!

14 . Mediterranean Vegetable Fried Rice

This Mediterranean Vegetable Fried Rice is a vibrant and flavorful dish that incorporates fresh vegetables, aromatic herbs, and the tanginess of feta cheese. It’s quick to prepare and makes for a healthy meal or side dish. Here’s how to make it:

Ingredients

• Rice:
  • 2 cups cooked brown rice (or jasmine rice)
• Vegetables:
  • 1 tablespoon olive oil
  • ¼ cup red onion, minced
  • 2 cloves garlic, minced
  • 2 Roma tomatoes, diced
  • 2 cups baby spinach, fresh
  • Optional: ½ cup bell peppers, diced; ½ cup zucchini, diced
• Herbs and Seasonings:
  • Salt and pepper to taste
  • 1 teaspoon dried oregano or Italian seasoning
• Cheese:
  • ½ cup fat-free feta cheese, crumbled (optional)

Instructions

1. Heat the Oil:
   • In a large skillet over medium heat, add the olive oil. Once hot, add the minced red onion and garlic. Sauté until the onion is translucent, about 3 minutes.
2. Add Vegetables:
   • Increase the heat to medium-high and add the cooked rice to the skillet. Stir well to combine with the onions and garlic.
   • Cook for about 5 minutes, stirring occasionally, until the rice is heated through.
3. Incorporate Fresh Ingredients:
   • Stir in the diced tomatoes and baby spinach (and any additional vegetables you are using). Continue to cook, stirring often, until the spinach is wilted and the tomatoes are softened.
4. Season:
   • Add salt, pepper, and dried oregano or Italian seasoning to taste. Mix well to ensure all ingredients are combined.
5. Add Feta Cheese:
   • Remove from heat and gently fold in the crumbled feta cheese if using. This adds a creamy texture and enhances the Mediterranean flavor.
6. Serve:
   • Serve hot as a main dish or side. This fried rice pairs well with grilled meats or can be enjoyed on its own.

Tips for Success

• Use Day-Old Rice: This helps prevent mushiness since cold rice separates better during frying.
• Customize Your Veggies: Feel free to add any vegetables you enjoy or have on hand.
• Make It Vegan: Omit feta cheese or substitute it with a vegan cheese alternative.

This Mediterranean Vegetable Fried Rice is not only delicious but also packed with nutrients, making it a great addition to your meal rotation! Enjoy!

15. Vegetable Fried Quinoa

This vegetable-fried quinoa is a nutritious and delicious alternative to traditional fried rice, packed with colorful vegetables and flavors. It’s quick to prepare and perfect for a healthy meal. Here’s how to make it:

Ingredients

• Quinoa:
  • 1 cup quinoa (rinsed)
  • 1 ¾ cups water or low-sodium vegetable broth
• Vegetables:
  • 2 tablespoons sesame oil or vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 bell pepper (any color), diced
  • 1 cup broccoli florets
  • ½ cup frozen peas
  • Optional: green beans, zucchini, or any other seasonal vegetables
• Sauces and Seasonings:
  • 2-3 tablespoons soy sauce (adjust to taste)
  • Salt and pepper to taste
  • Optional: a pinch of red pepper flakes for heat
• Garnish:
  • Chopped green onions or fresh cilantro

Instructions

1. Cook the Quinoa:
   • In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and set aside.
2. Sauté Aromatics:
   • In a large skillet or wok, heat the sesame oil over medium-high heat.
   • Add the diced onion and sauté for about 2-3 minutes until translucent.
   • Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Add Vegetables:
   • Add the diced carrots and bell pepper to the skillet. Stir-fry for about 3-4 minutes until they start to soften.
   • Add the broccoli florets and frozen peas (and any other vegetables you are using). Cook for an additional 3-4 minutes, stirring frequently.
4. Combine with Quinoa:
   • Push the vegetable mixture to one side of the pan. Add the cooked quinoa to the empty side.
   • Pour soy sauce over the quinoa and mix everything thoroughly.
   • Stir-fry for another 3-5 minutes, allowing the quinoa to absorb the flavors.
5. Season and Serve:
   • Taste and adjust seasoning with salt, pepper, or more soy sauce as needed.
   • Garnish with chopped green onions or cilantro before serving.

Tips for Success

• Use Day-Old Quinoa: If you have leftover quinoa, it works great as it helps achieve a better texture.
• Customize Your Veggies: Feel free to add any vegetables you enjoy or have on hand.
• Make It Vegan: This recipe is naturally vegan; just ensure your sauces are vegan-friendly.

This vegetable-fried quinoa is not only delicious but also a great way to enjoy a healthy meal packed with protein and nutrients! Enjoy!

16. Authentic Vegetable Fried Rice

This Authentic Vegetable Fried Rice recipe captures the essence of traditional fried rice, combining fresh vegetables and aromatic seasonings for a delicious meal. Here’s how to make it:

Ingredients

• Rice:
  • 1 cup uncooked rice (or 3 cups cooked rice, preferably jasmine or basmati)
• Vegetables:
  • 2 tablespoons oil (peanut, sunflower, or vegetable oil)
  • 1 tablespoon garlic, chopped
  • ¼ cup carrots, finely chopped
  • ¼ cup bell peppers (capsicum), finely chopped
  • ¼ cup French beans, chopped
  • ¼ cup green onions (scallions), chopped
  • Optional: ¼ cup cabbage or mushrooms, sliced
  • Optional: 1 green chili, slit (for heat)
• Sauces and Seasonings:
  • 1 tablespoon soy sauce (adjust to taste)
  • 1 teaspoon vinegar (rice vinegar or apple cider)
  • Salt to taste (about ¼ teaspoon)
  • ½ teaspoon black pepper, coarsely crushed
  • Optional: ½ teaspoon sugar (to balance flavors)

Instructions

1. Prepare the Rice:
   • If using uncooked rice, rinse it thoroughly and cook according to package instructions. Allow it to cool completely before using. Day-old rice works best as it is less sticky.
2. Heat the Oil:
   • In a wok or large skillet, heat the oil over high heat.
3. Sauté Garlic:
   • Add the chopped garlic and sauté for about 30-40 seconds until fragrant but not browned.
4. Add Vegetables:
   • Immediately add the chopped vegetables (carrots, bell peppers, French beans) and stir-fry for about 2-3 minutes, ensuring they remain crunchy.
5. Incorporate Rice and Sauces:
   • Add the cooled rice to the pan along with soy sauce, vinegar, salt, black pepper, and sugar (if using). Stir-fry everything together for about 2 minutes, mixing well to combine all ingredients.
6. Garnish and Serve:
   • Stir in the chopped green onions and remove from the heat.
   • Serve hot on its own or pair it with dishes like vegetable Manchurian or chili paneer.

Tips for Success

• Use Day-Old Rice: This prevents clumping and helps achieve a better texture.
• Customize Your Veggies: Feel free to add any vegetables you enjoy or have on hand.
• Adjust Spice Level: Modify the amount of green chili based on your heat preference.

This Authentic Vegetable Fried Rice is not only easy to make but also a great way to enjoy a flavorful meal packed with nutrients! Enjoy!

17. Quick & Easy Vegetable Fried Rice

This Quick & Easy Vegetable Fried Rice is a flavorful and nutritious dish that can be prepared in about 25 minutes. It’s perfect for using up leftover rice and can be customized with your favorite vegetables. Here’s how to make it:

Ingredients

• Rice:
  • 4 cups cooked rice (preferably day-old jasmine or basmati rice)
• Vegetables:
  • 2 tablespoons vegetable oil (such as canola or sesame oil)
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 3 cloves garlic, thinly sliced
  • 1 piece fresh ginger (about 5 cm), finely grated
  • 1 red bell pepper, cubed
  • 1 yellow bell pepper, cubed
  • 250 g (½ lb) mushrooms, sliced
  • 1 cup tender stem broccoli, sliced
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
• Sauces and Seasonings:
  • 1-2 teaspoons fish sauce (optional)
  • 2-3 tablespoons soy sauce (adjust to taste)
  • 1-2 tablespoons yuzu, lemon, or lime juice (for brightness)
• Garnish:
  • Fresh coriander and chilies (optional)

Instructions

1. Prepare the Ingredients:
   • Ensure all vegetables are chopped and ready before starting. Using cold, day-old rice helps prevent mushiness.
2. Heat the Oil:
   • In a hot wok or large skillet, heat a splash of vegetable oil over medium-high heat.
3. Sauté Aromatics:
   • Add the chopped onion and carrots to the pan. Stir-fry until soft, about 3-4 minutes.
   • Add the ginger and garlic, cooking for another 30 seconds until fragrant.
4. Add Remaining Vegetables:
   • Add the bell peppers, mushrooms, broccoli, corn, and peas. Stir-fry for about 5 minutes until the vegetables are cooked but still tender-crisp.
5. Incorporate Rice and Sauces:
   • Add the cooked rice to the pan along with fish sauce (if using), soy sauce, and citrus juice. Stir-fry everything together for another 2-3 minutes, ensuring the rice is heated through and well mixed with the vegetables.
6. Serve:
   • Taste and adjust seasoning as needed. Garnish with fresh coriander and chilies if desired.
   • Serve immediately as a main dish or side.

Tips for Success

• Customize Your Veggies: Feel free to add any vegetables you enjoy or have on hand.
• Adjust Spice Level: Modify the amount of chili based on your heat preference.
• Make It Vegan: Omit fish sauce or replace it with a vegan alternative.

This Quick & Easy Vegetable Fried Rice is not only delicious but also a great way to enjoy a healthy meal packed with flavor! Enjoy your cooking!

18. Thai Basil Vegetable Fried Rice

This Thai Basil Vegetable Fried Rice is a quick and flavorful dish that highlights the aromatic qualities of Thai basil along with fresh vegetables. It’s perfect for a weeknight dinner or as a side dish. Here’s how to make it:

Ingredients

• Rice:
  • 3 cups cooked jasmine rice (preferably day-old)
• Vegetables:
  • 2 tablespoons vegetable oil (such as canola or sesame oil)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1-2 Thai red chilies, sliced (adjust to taste)
  • 1 cup mixed vegetables (like bell peppers, carrots, and snap peas)
  • Optional: 1 cup baby bok choy or spinach
• Sauces and Seasonings:
  • 2 tablespoons soy sauce (adjust to taste)
  • 1 tablespoon vegetarian oyster sauce (optional)
  • 1 teaspoon sugar
  • Salt and pepper to taste
• Herbs:
  • 1 cup fresh Thai basil leaves

Instructions

1. Prepare the Rice:
   • If using uncooked rice, rinse it thoroughly and cook according to package instructions. Allow it to cool completely or use leftover rice for the best texture.
2. Heat the Oil:
   • In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Sauté Aromatics:
   • Add the diced onion and sauté until translucent, about 2-3 minutes.
   • Stir in the minced garlic and sliced Thai chilies, cooking for another 30 seconds until fragrant.
4. Add Vegetables:
   • Add the mixed vegetables to the skillet and stir-fry for about 3-4 minutes, or until they are tender but still crisp. If using bok choy or spinach, add them last and cook until wilted.
5. Combine with Rice and Sauces:
   • Push the vegetables to one side of the pan. Add the cooked rice to the empty side.
   • Pour in the soy sauce, vegetarian oyster sauce (if using), and sugar over the rice. Mix everything thoroughly.
   • Stir-fry for about 3-5 minutes, allowing the rice to heat through and absorb all the flavors.
6. Add Basil and Serve:
   • Gently fold in the fresh Thai basil leaves, cooking just until they wilt.
   • Taste and adjust seasoning with salt, pepper, or more soy sauce if needed.
   • Serve hot as a main dish or side.

Tips for Success

• Use Day-Old Rice: This helps prevent mushiness since cold rice separates better during frying.
• Customize Your Veggies: Feel free to add any vegetables you enjoy or have on hand.
• Adjust Spice Level: Modify the amount of Thai chilies based on your heat preference.

This Thai Basil Vegetable Fried Rice is not only delicious but also a great way to enjoy a healthy meal packed with flavor! Enjoy!

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