Vegetable Fried Rice Recipe

Name: Vegetable Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: about 4 cups
Cuisine: Chinese
Ingredients: 3 cups cooked cold white rice (preferably day-old); 2 tablespoons vegetable oil; 1 small onion, diced; 2 cloves garlic, minced; 1 cup frozen peas and carrots, thawed; 1 red bell pepper, diced; 2 large eggs, lightly beaten; 3 tablespoons soy sauce; 1 teaspoon sesame oil; 2 green onions, sliced

Chinese · Main course · 25 min total

Vegetable Fried Rice recipe videos

A quick and easy vegetable fried rice that's perfect for using up leftover rice and any veggies you have on hand. This versatile dish makes a satisfying weeknight dinner or side.

15
min prep

10
min cook

4
servings

320
kcal/serving

Ingredients

3 cups cooked cold white rice (preferably day-old)
2 tablespoons vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots, thawed
1 red bell pepper, diced
2 large eggs, lightly beaten
3 tablespoons soy sauce
1 teaspoon sesame oil
2 green onions, sliced

Instructions

Heat vegetable oil in a large wok or skillet over high heat. Add onion and garlic; stir-fry for 1 minute until fragrant.
Add peas and carrots and bell pepper; stir-fry for 2 minutes until tender.
Push vegetables to the side; pour beaten eggs into the center. Scramble until just set, then mix with vegetables.
Add cold rice, breaking up clumps. Stir-fry for 2-3 minutes until heated through.
Drizzle soy sauce and sesame oil over the rice; toss to combine. Cook for another minute.
Remove from heat; garnish with green onions. Serve immediately.

Tips

For best texture, use cold leftover rice; freshly cooked rice can become mushy.
Customize with any vegetables like corn, broccoli, or mushrooms.
Add cooked chicken, shrimp, or tofu for extra protein.
Store leftovers in the refrigerator for up to 3 days.

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