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A bowl of vegetable fried rice with peas, corn, carrots, and red bell peppers, garnished with fresh green onions.

Vegetable Fried Rice Recipe | Quick & Delicious Homemade Meal

A quick and easy vegetable fried rice recipe made with fluffy rice, fresh vegetables, and savory seasonings. Perfect for a weeknight meal or a flavorful side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 2 people
Calories 250 kcal

Equipment

  • Wok or Large Frying Pan
  • Spatula or Wooden Spoon
  • Cutting Board and Sharp Knife
  • Mixing Bowl
  • Measuring Spoons and Cups
  • Rice Cooker or Pot with Lid
  • Colander or Strainer

Ingredients
  

  • 2 cups Cooked Rice Day-old rice works best for a perfect texture.
  • 1 cup Mixed Vegetables Carrots, peas, corn, green beans, and bell peppers.
  • 1 cloves Garlic finely minced (Adds a bold, aromatic flavor.)
  • 1 small Onion Enhances the savory taste.
  • 2 chopped Spring Onions Adds freshness and is great for garnish.
  • 2 tbsp Soy Sauce Provides a deep, umami-rich flavor.
  • Salt & Black Pepper To taste (Balances the flavors.)
  • 2 tbsp Vegetable Oil or Sesame Oil

Instructions
 

  • Prepare the Ingredients
    Chop all vegetables into small, even pieces for quick and uniform cooking.
    If using fresh rice, spread it on a tray and let it cool completely to prevent stickiness.
    2. Heat the Oil and Sauté Aromatics
    Heat 2 tablespoons of vegetable or sesame oil in a wok or large frying pan over medium-high heat.
    Add minced garlic and chopped onions, then stir-fry for 30 seconds until fragrant.
    3. Stir-Fry the Vegetables
    Add the chopped mixed vegetables and stir-fry for 3-4 minutes until slightly tender but still crisp.
    4. Add the Rice and Seasonings
    Push the vegetables to one side and add the cooked rice to the pan.
    Pour in soy sauce, salt, and black pepper, then mix everything well.
    Stir-fry for another 2-3 minutes, ensuring the rice absorbs all the flavors.
    5. Garnish and Serve
    Sprinkle chopped spring onions on top for added freshness.
    Serve hot with your favorite side dishes like Manchurian, chili paneer, or soup.

Notes

  • Use day-old rice to avoid stickiness; cool fresh rice before frying.
  • Cook on high heat for a smoky, restaurant-style flavor.
  • Keep vegetables slightly crunchy to maintain texture.
  • Add soy sauce gradually to prevent excessive saltiness.
  • Customize with protein like eggs, tofu, or chickpeas.
  • Spice it up with chili flakes or sriracha for extra heat.
  • Store leftovers properly in an airtight container for up to 3 days; reheat with a little oil for the best texture.
Keyword Weekend Lunch Recipe