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Quick Veggie Fried Rice

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A fast, easy, and adaptable homemade veggie fried rice recipe ready in under 20 minutes, perfect for busy weeknights or late-night cravings.

Ingredients

Scale
  • 3 cups cooked day-old white rice or jasmine rice (about 600g)
  • 2 tablespoons vegetable oil (avocado or canola oil recommended)
  • 1 cup diced carrots
  • ½ cup frozen peas, thawed
  • ½ cup chopped bell peppers
  • 2 stalks green onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce (low-sodium recommended)
  • 1 teaspoon sesame oil (optional)
  • Salt and pepper to taste
  • Optional add-ins: diced tofu, chopped mushrooms, shredded cabbage

Instructions

  1. Prepare your ingredients: Dice carrots, bell peppers, and slice green onions. Mince garlic. Break up any clumps in day-old rice with a fork. (About 5 minutes)
  2. Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
  3. Pour in the beaten eggs, swirling to create a thin layer. Let cook undisturbed for about 30 seconds, then scramble gently until just cooked but still soft. Remove eggs from pan and set aside.
  4. Add remaining 1 tablespoon of oil to the pan. Toss in garlic and cook for 30 seconds until fragrant. Add carrots and bell peppers and stir-fry for about 3 minutes until slightly softened but still crunchy. Add peas and half the green onions, cooking for another 1-2 minutes.
  5. Increase heat to high. Add rice to the pan and toss thoroughly with veggies. Break apart any clumps with spatula. Stir-fry for 4-5 minutes until heated through and slightly toasted. If rice sticks, splash a teaspoon of water or oil.
  6. Pour soy sauce evenly over rice mixture and stir well. Season with salt and pepper to taste. Add reserved eggs back in and toss gently to combine.
  7. Drizzle sesame oil over the top and sprinkle remaining green onions. Toss gently to mix.
  8. Serve immediately on warmed plates and enjoy.

Notes

Use day-old rice for best texture to avoid clumping. Cook eggs separately to keep them fluffy. Use high heat to get a slight smoky flavor and avoid steaming the rice. Adjust seasoning last to prevent over-salting. For gluten-free, substitute soy sauce with tamari or coconut aminos. For vegan, omit eggs or replace with scrambled tofu.

Nutrition

Keywords: quick fried rice, veggie fried rice, easy dinner, weeknight meal, homemade fried rice, vegetarian fried rice, healthy fried rice

Find it online: https://merrymorsel.com/quick-veggie-fried-rice-recipe-easy-20-minute-homemade-meal/