Vegetable fried rice combines cooked rice with onion, garlic, and a small mixture of vegetables in a hot frying pan or wok. Carrots, peas, corn, green beans, or bell peppers add contrasting colors and textures. Optional soy sauce or tamari provides a savory finish.
Start with rice that has been cooled promptly and stored refrigerated. Separate any clumps before adding it to the pan, and cut the vegetables small enough to cook evenly. Let the rice sit briefly against the hot pan before stirring, then continue cooking until heated through. The stated preparation time assumes the rice is already cooked and chilled.
Start with the Vegetable Cooking Guide:
Vegetable Cooking Guide: Simple Ways to Cook Vegetables Every Day | Lets Veg
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Vegetable Fried Rice
Vegetable fried rice is a quick, flavorful dish made with cooked rice, mixed vegetables, and simple seasoning for everyday meals.
Cooking Instructions
- Heat oil in a large pan or wok over medium-high heat.
- Cook the Vegetables
- Add onion and cook 2–3 minutes until soft.
- Add vegetables and cook 3-4 minutes until tender.
- Stir in garlic and cook 30 seconds.
- Add the cooked, chilled rice, breaking up any clumps. Spread it across the pan and let it sit briefly before stirring. Continue tossing and cooking until steaming hot throughout.
- Season with black pepper and optional soy sauce or tamari. Taste before adding salt.
- Finish with scallions or sesame seeds if desired.
- Serve hot.
Nutrition
Notes
• Use cooked rice that was cooled promptly and stored refrigerated. Cold rice is easier to separate into individual grains.
• Break up clumps before adding the rice to the pan.
• Cut firm vegetables into small pieces and check that they are tender before adding the rice.
• Use a large pan or wok so the ingredients have room to cook. Avoid crowding.
• Taste before adding salt when using soy sauce or tamari.
• Cool freshly cooked rice quickly, ideally within one hour, and refrigerate. Use within 24 hours and reheat only once, until steaming hot throughout.