If you’ve got leftover rice and a fridge full of veggies, you’re already halfway to making the most satisfying homemade fried rice! This dish is a lifesaver on busy weeknights and totally flexible—you can mix and match whatever you have on hand. Plus, it’s faster than takeout and packed with fresh, vibrant flavors. Let’s get cooking!
Why You’ll Love This Recipe
This vegetable fried rice is everything you crave—savory, slightly crisp, and loaded with colorful veggies. Plus, it’s quick to whip up and totally customizable to your tastes!
- Quick & Easy: Ready in just 20 minutes!
- Healthy & Nutritious: Packed with fresh veggies and wholesome ingredients.
- Perfect for Leftovers: Works great with cold, day-old rice for the best texture.
- Customizable: Add your favorite proteins or swap in different veggies.
Ingredients Breakdown
Essentials
- 2 cups cooked and chilled white or brown rice (preferably a day old)
- 1 tablespoon vegetable oil (or sesame oil for extra flavor)
- ½ cup diced carrots
- ½ cup diced bell peppers (any color)
- ½ cup chopped broccoli
- ½ cup frozen peas
- 2 cloves garlic, minced
- 2 green onions, sliced
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce (or tamari for gluten-free option)
- 1 teaspoon sesame oil
- ½ teaspoon ground black pepper
Pro Tips
- Day-old rice gives the best texture—if using fresh, spread it out on a tray and chill it first.
- Chop veggies into small, even pieces so they cook quickly.
Step-by-Step Instructions
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the diced carrots, bell peppers, and broccoli. Sauté for 2–3 minutes until slightly softened.
- Stir in the garlic and frozen peas. Cook for another minute.
- Push the veggies to one side of the pan and pour the beaten eggs onto the empty side. Scramble them until just set, then mix with the vegetables.
- Add the cold rice, breaking up any clumps. Stir-fry for 3–4 minutes.
- Pour in the soy sauce and sesame oil, stirring well to coat everything evenly.
- Finish with sliced green onions and black pepper. Serve immediately!
Chef’s Tips and Tricks
- For extra crunch, don’t overcook the veggies—keep them crisp-tender.
- Want a restaurant-style crispy texture? Let the rice sit undisturbed for 30 seconds before stirring.
- Use a large pan: More surface area helps everything fry up perfectly instead of steaming.
Recipe Variations and Serving Suggestions
- Protein Boost: Add tofu, cooked shrimp, chicken, or even sliced sausage.
- Spicy Kick: Drizzle with sriracha or add red chili flakes.
- Extra Umami: A splash of oyster sauce or hoisin can deepen the flavor.
- Low-Carb Option: Swap the rice for cauliflower rice!
FAQs
Can I make this ahead of time?
Yes! Cooked fried rice stores well in the fridge for up to 3 days. Simply reheat in a hot pan with a splash of water or soy sauce for freshness.
What’s the best rice to use?
Day-old jasmine or basmati rice works best—it stays firm and doesn’t turn mushy.
Can I freeze leftover fried rice?
Absolutely! Store in an airtight container for up to 3 months. Reheat directly from frozen or thaw overnight before reheating.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 2 cups cooked and chilled white or brown rice
- 1 tablespoon vegetable oil
- ½ cup diced carrots
- ½ cup diced bell peppers
- ½ cup chopped broccoli
- ½ cup frozen peas
- 2 cloves garlic, minced
- 2 green onions, sliced
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground black pepper
- Heat oil in a pan over medium-high heat. Sauté carrots, bell peppers, and broccoli for 2–3 minutes.
- Add garlic and peas, cooking for another minute.
- Push veggies aside and scramble the beaten eggs on the other side.
- Stir in the rice, breaking up any clumps.
- Add soy sauce, sesame oil, and black pepper, mixing well.
- Stir in green onions and serve hot.
If you make this fried rice, I’d love to hear about it! Drop a comment below, share your tweaks, and tag me on Instagram. Let’s keep the kitchen inspiration going!
