Vegetable Fried Rice
A quick and easy Chinese-American classic, perfect for using up leftover rice. This 15-minute recipe combines fluffy rice, colorful vegetables, and scrambled egg in a savory soy-sesame sauce for a satisfying weeknight dinner.
For 1 serving
- prep
Prepare the eggs and aromatics.
In a small bowl, lightly whisk the eggs with a pinch of black pepper. Have all your other ingredients chopped and ready by the stove.
TIPMise en place (prepping everything first) is crucial for a quick stir-fry so nothing overcooks. - saute
Scramble the eggs.
1.Heat a large skillet or wok over medium-high heat.2.Add 1 teaspoon of vegetable oil and swirl to coat.3.Pour in the whisked eggs and cook, stirring gently, until just set (about 1-2 minutes).4.Transfer the scrambled eggs to a plate and set aside. - saute
Sauté the aromatics and vegetables.
1.Return the skillet to medium-high heat and add the remaining 1 teaspoon of vegetable oil.2.Add the minced garlic and the white parts of the green onions. Sauté for 30 seconds until fragrant.3.Add the frozen mixed vegetables and stir-fry for 2-3 minutes until they are heated through and tender-crisp. - fry
Fry the rice.
1.Add the cold cooked rice to the skillet.2.Use your spatula to break up any clumps and spread the rice evenly.3.Stir-fry for 2-3 minutes, allowing the rice to toast slightly.TIPPress the rice gently against the pan for a moment to get some crispy bits. - mix
Combine all ingredients.
1.Pour the soy sauce over the rice and toss everything together until the rice is evenly colored.2.Add the cooked scrambled eggs and the green parts of the green onions to the skillet.3.Stir gently to combine everything. - garnish
Finish and serve.
Remove the skillet from the heat. Drizzle the toasted sesame oil over the rice and give it one final toss. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, always use cold, day-old rice. Freshly cooked rice is too moist and will result in mushy fried rice.
- 2Get your pan nice and hot before adding ingredients. A high heat ensures a quick cook and prevents steaming.
- 3Don't overcrowd the pan. If you double the recipe, cook in two batches to ensure everything stir-fries properly.
- 4Feel free to add other vegetables you have on hand, like chopped broccoli, bell peppers, or mushrooms.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
High protein
Add 1/2 cup of shelled edamame with the mixed vegetables or stir-fry 1/2 cup of cubed firm tofu before scrambling the eggs.
spicySpicy
Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes along with the soy sauce for a spicy kick.
gluten freeGluten free
Ensure this recipe is gluten-free by substituting the soy sauce with tamari or coconut aminos.
kid friendlyKid friendly
Keep the flavors simple as is. The mix of colorful vegetables and familiar egg and rice is usually a hit with kids.
Why this is on our healthy list.
Balanced Macronutrients
Provides a good mix of carbohydrates from rice, protein from eggs, and fats from the oils for a well-rounded meal.
Source of Vitamins and Minerals
The mixed vegetables contribute essential nutrients like Vitamin A from carrots, fiber from peas, and folate from green beans.
Quick Energy Boost
The carbohydrates in rice are easily digestible, providing a quick source of energy for your body.
Frequently asked questions
Vegetable Fried Rice can be a balanced meal. It provides carbohydrates for energy, protein from the eggs, and vitamins from the vegetables. Using minimal oil and low-sodium soy sauce makes it a healthier choice than takeout.
