A simple and flavorful vegetable fried rice recipe that's quick and customizable.
Ingredients
- 2cupscooked rice
- 2tbspvegetable oil
- 1piecesmall onion, finely chopped
- 2clovegarlic, minced
- 1/2cupcarrots, diced or grated
- 1/2cuppeas
- 1/2cupcorn kernels
- 1/2piecebell pepper, diced
- 3tbspsoy sauce
- 1tspsesame oil
- 1/4tspground black pepper
- 2pieceeggs
- 3piecegreen onions, chopped
- 1pinchsalt
How to make Vegetable Fried Rice
Prepare the rice by letting it cool if freshly cooked, or use cold, leftover rice for best results.
In a large skillet or wok, heat 1 tbsp of vegetable oil over medium heat. Add the beaten eggs, scrambling them until just set, then remove from the pan and set aside.
In the same pan, add the remaining oil. Sauté the chopped onion and garlic over medium heat for about 2-3 minutes until they are soft and fragrant.
Add the diced carrots, peas, and bell pepper. Cook for 3-4 minutes until the vegetables are tender but still crisp.
Add the cold rice to the pan, breaking up any clumps. Stir-fry for about 5-7 minutes, allowing the rice to crisp up slightly.
Stir in the soy sauce, sesame oil, black pepper, and salt to taste. Adjust the seasoning as needed.
If using eggs, return them to the pan now, breaking them up and mixing them with the rice and vegetables.
Top with chopped green onions for garnish and serve hot.
Tips & Tricks
Cold, leftover rice works best because it’s drier and fries better.
You can add or substitute other vegetables such as zucchini, mushrooms, or broccoli depending on what you have on hand.
