Vegetable fried rice
A quick and flavorful vegetable fried rice made with aromatic spices, colorful vegetables, and leftover rice. Perfect for a weeknight dinner or a satisfying lunch.
Ingredients
- 2 tbsp oil (vegetable or sesame)
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 small onion, chopped
- ½ cup carrots, diced
- ½ cup green peas
- ½ cup bell peppers, chopped (any color)
- 2 cups cooked rice (preferably day-old)
- 2 tbsp soy sauce
- 1 tsp vinegar
- Salt to taste
- Black pepper to taste
- 2 spring onions, chopped (for garnish)
Instructions
- -Heat oil in a wok or large pan over medium-high heat.-Add garlic and ginger. Sauté for a few seconds until fragrant.-Add chopped onions and cook until translucent.-Stir in carrots, peas, and bell peppers. Cook for 3–5 minutes until slightly tender.-Add the cooked rice and toss everything together.-Pour in soy sauce and vinegar. Season with salt and pepper.-Stir-fry everything for another 2–3 minutes on high heat.-Garnish with chopped spring onions and serve hot.
Notes
Best rice to use: Day-old, cold rice works best as it’s less sticky and fries better. Basmati or long-grain rice is ideal.
Add protein: You can boost the protein by adding tofu, paneer, scrambled eggs, or tempeh.
Customize veggies: Feel free to add any vegetables you have on hand—like corn, cabbage, mushrooms, or green beans.
Spice it up: Add chopped green chilies or a dash of chili garlic sauce for a spicier kick.
Soy sauce tip: Use low-sodium soy sauce if you're watching your salt intake.
Make it a meal: Pair with a side of chili paneer, Manchurian, or a simple cucumber salad for a complete meal.