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Vegetable Fried Rice

This vegetable fried rice is a flexible, comforting dish that transforms leftovers into a savory, satisfying meal. Using a mix of fresh and frozen vegetables with soy sauce and garlic, it achieves a slightly crispy texture with colorful, tender ingredients. The dish is quick to prepare and perfect for turning odds and ends into a flavorful staple.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked rice, preferably day-old cold from the fridge
  • 1 cup mixed vegetables bell peppers, broccoli, snap peas, or any leftover veggies
  • 1 carrot carrot thinly sliced or julienned
  • 2 cloves garlic minced
  • 1/2 cup frozen peas no need to defrost
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons vegetable oil or canola oil
  • 2 eggs eggs optional, beaten

Equipment

  • Large skillet or wok
  • Spatula
  • Measuring cup
  • Knife

Method
 

  1. Dice the carrots, chop the bell peppers, and mince the garlic so everything is ready to go. Have your cooked rice and frozen peas nearby.
  2. Heat the large skillet or wok over medium-high heat until it shimmers, then add the vegetable oil. Swirl to coat the pan evenly.
  3. Add the minced garlic to the hot oil, stirring quickly until fragrant—about 30 seconds—until you smell that warm, pungent aroma filling the kitchen.
  4. Next, add the sliced carrots and chopped bell peppers. Cook, stirring frequently, until they just start to soften and turn vibrant—about 2-3 minutes—listening for the slight sizzle and watching for color change.
  5. Push the vegetables to one side of the pan, then pour in the beaten eggs on the empty side. Let them sit for a few seconds until they begin to set, then scramble gently with your spatula until just cooked through.
  6. Add the cold cooked rice to the pan, breaking up any clumps with your spatula. Spread the rice out and let it fry undisturbed for a minute or two, then toss everything together to combine. Fry for another 3-5 minutes, until the rice is slightly crispy and hot all the way through.
  7. Pour the soy sauce evenly over the rice, tossing gently to coat all the grains and vegetables. Add the frozen peas last, stirring until they are heated through, about 1 minute—bright green and slightly popped.
  8. Taste the fried rice and adjust seasoning if needed, adding more soy sauce or a pinch of salt. Turn off the heat, sprinkle with chopped scallions if using, and give everything a final toss.
  9. Serve the vegetable fried rice hot from the pan, with extra scallions or chili flakes if you like a little kick. Enjoy the crispy edges, vibrant veggies, and savory aroma that make this dish a kitchen favorite.

Notes

For extra flavor, toss in a dash of sesame oil at the end or top with fresh herbs. Leftover fried rice keeps well in the fridge for up to 3 days—reheat in a hot skillet for best texture.