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Veggie Fried Rice

Veggie Fried Rice: A Quick and Colorful Dinner Delight

This Veggie Fried Rice is a quick, colorful, and customizable meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Oil Vegetable oil or olive oil works well.
  • 4 cups Cooked Cold Rice Day-old rice is preferred for best texture.
For the Vegetables
  • 1 cup Carrots Finely diced.
  • 1 unit Onion Chopped, can substitute with shallots.
  • 2 cloves Garlic Minced, fresh garlic is preferred.
  • 1 cup Bell Peppers Diced, any color works.
  • 1 cup Broccoli Florets.
  • 1 cup Edamame Or peas, frozen peas can be a substitute.
  • 1 cup Corn Fresh corn is delightful if in season.
For the Flavor
  • 3 tablespoons Soy Sauce Tamari is a gluten-free option.
  • 1 tablespoon Sesame Oil Peanut oil is an alternative.
  • 1 teaspoon Pepper To taste.
For Protein (Optional)
  • 2 unit Eggs For a vegan option, replace with tofu scramble.

Equipment

  • Wok or Deep Skillet

Method
 

Step‑by‑Step Instructions
  1. Heat the Oil: In a large wok or deep skillet, heat 2 tablespoons of oil over high heat until shimmering, about 1-2 minutes.
  2. Sauté the Aromatics: Add 1 cup of finely diced carrots, 1 chopped onion, and 2 minced garlic cloves. Stir-fry for 2-3 minutes.
  3. Add the Vegetables: Introduce 1 cup of diced bell peppers and 1 cup of broccoli florets into the skillet. Cook for an additional 3-4 minutes.
  4. Scramble the Eggs: Push the veggie mixture to one side and pour 2 beaten eggs into the cleared space. Scramble until just set.
  5. Combine the Rice and Add Flavor: Stir in 2 cups of cold, cooked rice, 1 cup of edamame, 1 cup of corn, 3 tablespoons of soy sauce, and 1 tablespoon of sesame oil.
  6. Finish Cooking: Continue stir-frying the mixture for an additional 2-3 minutes.
  7. Serve and Garnish: Remove from heat and garnish with chopped scallions or cilantro. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 40mgCalcium: 60mgIron: 3mg

Notes

Leftover veggie fried rice can be stored in an airtight container for up to 3 days.

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