Vegetable Fried Rice is the ultimate way to turn simple ingredients into something vibrant and satisfying. With fluffy rice, crisp vegetables, and savory notes of soy and sesame, this dish comes together quickly while delivering bold flavor. It’s perfect as a main meal or a hearty side.
Ingredients
3 cups cooked and chilled rice
1 cup mixed vegetables (carrots, peas, corn)
2 eggs (lightly beaten)
3 tbsp soy sauce
1 tbsp sesame oil
2 green onions (sliced)
2 cloves garlic (minced)
2 tbsp vegetable oil
Instructions
Heat vegetable oil in a large wok or skillet over medium-high heat until hot. Add the minced garlic and sauté briefly until fragrant, being careful not to burn it. Push the garlic to one side of the pan and pour in the beaten eggs, stirring gently until softly scrambled. Mix the eggs together with the garlic.
Add the mixed vegetables to the pan and stir-fry until they begin to soften while still maintaining some crispness. Increase the heat slightly and add the chilled rice, breaking up any clumps with a spatula. Stir continuously to ensure the rice heats evenly and begins to lightly toast.
Drizzle soy sauce and sesame oil over the rice, tossing thoroughly so every grain is coated with flavor. Continue cooking for several minutes, allowing the rice to absorb the seasoning and develop a slightly crisp texture. Finish by stirring in sliced green onions just before removing from heat.
Tips
Always use cold, day-old rice for the best texture.
Cook on high heat to achieve that classic fried rice flavor.
Avoid over-stirring once the rice begins to crisp slightly.