Easy Vegetable Fried Rice
A quick and flavorful one-pan dish combining fluffy rice with crisp-tender vegetables, perfect as a standalone meal or a side for Asian-inspired dishes.
Equipment
- 1 large skillet or wok for stir-frying
- 1 spoon or spatula to stir and break rice clumps
Ingredients
- 3 cups cooked rice preferably chilled
- 2 to 3 tbsp vegetable canola, or sesame oil
- 1 small onion finely chopped
- 2 to 3 garlic cloves minced
- 1 cup diced carrots
- 1 cup peas fresh or frozen
- 1 to 2 cups chopped broccoli or other vegetables
- 2 to 3 tbsp soy sauce adjust to taste
- 1 to 2 tsp sesame oil optional
- 2 eggs lightly beaten (optional)
- Salt and freshly ground black pepper to taste
- Optional garnish: sliced green onions or sesame seeds
Instructions
- Heat oil in a large skillet or wok over medium-high heat until shimmering.
- Add chopped onion and cook until softened, then stir in minced garlic and cook for about 30 seconds until fragrant.
- Add diced carrots and other firm vegetables; stir-fry for 3 to 4 minutes until they start to soften.
- Add peas and any remaining vegetables, cooking until they are tender-crisp.
- Push vegetables to the side and add cooked rice, breaking up any clumps with a spoon or spatula.
- Drizzle soy sauce over rice and vegetables, add sesame oil if using, then stir everything until well combined and heated through.
- Season with salt and black pepper to taste.
- If using eggs, push rice and vegetables aside, pour beaten eggs into the open space, scramble until just cooked, then mix with rice.
- Remove from heat and garnish with sliced green onions or sesame seeds before serving hot.
Notes
- Use day-old rice for best texture, as it's drier and less sticky.
- Swap or add vegetables like zucchini, mushrooms, cabbage, or snap peas.
- Incorporate protein such as tofu, shrimp, or chicken if desired.
- A splash of rice vinegar or red pepper flakes enhances flavor with brightness and spice.