Veggie Fried Rice

Veggie Fried Rice is the ultimate way to turn simple ingredients into a fast, flavorful, and satisfying meal. Loaded with colorful vegetables, savory aromatics, and perfectly seasoned rice, this dish is a staple in Asian home cooking and a go-to weeknight favorite. Whether you serve it as a main dish or a hearty side, veggie fried rice is endlessly adaptable and always a crowd-pleaser.

The best part? It comes together in under 30 minutes, is budget-friendly, and uses pantry staples. You can mix and match veggies, adjust the seasonings to your taste, and even add protein if desired. This is your new must-have recipe for using up leftover rice the delicious way.

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Why This Recipe Works

• Quick and easy: Ready in under 30 minutes from start to finish.
• Great use of leftovers: Perfect for using up day-old rice and random veggies.
• Customizable: Add or swap any vegetables or even throw in tofu, egg, or tempeh.
• Delicious umami flavor: Soy sauce, garlic, and sesame oil create depth and savoriness.
• Healthier than takeout: No MSG or extra oil—just fresh, real ingredients.

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Ingredients

• 3 cups cooked and chilled rice (preferably day-old jasmine or basmati)
• 2 tablespoons vegetable oil or sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced (optional)
• ½ cup diced carrots
• ½ cup green peas (frozen or fresh)
• ½ cup chopped bell peppers (any color)
• ½ cup finely chopped broccoli or cauliflower
• 2 green onions, sliced (white and green parts separated)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce (optional for added depth)
• 1 teaspoon toasted sesame oil (for finishing)
• Salt and pepper to taste
• Optional: scrambled egg, tofu cubes, chili flakes

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How to Make Veggie Fried Rice

Step 1: Prep All Ingredients

Before cooking, make sure everything is chopped and ready. Fried rice comes together fast, so prep in advance.

Step 2: Heat the Pan

Heat vegetable oil or sesame oil in a large wok or nonstick skillet over medium-high heat. Add garlic, ginger (if using), and the white part of the green onions. Sauté for 30 seconds until fragrant.

Step 3: Cook the Vegetables

Add carrots, peas, peppers, and broccoli. Stir-fry for 4–5 minutes or until tender-crisp. You want the veggies cooked but not mushy.

Step 4: Add the Rice

Add the cold, cooked rice to the skillet. Break up clumps with a spatula and mix well. Cook for about 3–4 minutes, letting the rice heat through and begin to crisp a little.

Step 5: Season and Toss

Add soy sauce, oyster sauce (if using), and a pinch of salt and pepper. Stir until everything is evenly coated. Add the green tops of the green onions and drizzle sesame oil on top.

Step 6: Serve Hot

Taste and adjust seasoning if needed. Serve immediately while hot. Garnish with extra green onion, sesame seeds, or chili flakes if desired.

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Tips for Perfect Fried Rice

• Use cold, day-old rice: Fresh rice turns mushy. Cold rice stays firm and gets that signature fried rice texture.
• Don’t overcrowd the pan: Cook in batches if needed. Overcrowding leads to steaming, not stir-frying.
• Use high heat: It helps get that slight wok-charred flavor and quick veggie sear.
• Customize the veggies: Use what you have—zucchini, corn, mushrooms, spinach, edamame all work well.
• Add protein if you like: Tofu, scrambled eggs, or tempeh are great additions.

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Mistakes to Avoid

• Using hot or freshly cooked rice: It clumps and gets soggy. Chill the rice for best results.
• Adding too much sauce: Too much liquid can make it soggy. Add a little at a time.
• Overcooking veggies: Keep them slightly crisp for texture and color.
• Not prepping ahead: The recipe cooks quickly, so have all ingredients ready before starting.
• Skipping the sesame oil: A tiny drizzle at the end adds major flavor.

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What to Serve With Veggie Fried Rice

Veggie fried rice is satisfying enough to stand alone, but it also pairs well with:

• Spring rolls or dumplings: Add a crispy side.
• Egg drop soup or miso soup: Great for a full meal.
• Chili garlic sauce or sriracha: For a spicy kick.
• Steamed or stir-fried tofu: Adds protein.
• Asian cucumber salad: Refreshing and crunchy.
• Kimchi: For tangy contrast and probiotics.
• Fried egg on top: A popular and tasty variation.

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Storage Tips

Fridge: Store leftover veggie fried rice in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze in freezer-safe containers or bags for up to 2 months.
Reheating: Reheat in a skillet with a splash of water or oil to revive texture. Microwave is convenient, but skillet brings back the crisp edges.

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Variations to Try

• Spicy Fried Rice: Add chili oil or crushed red pepper.
• Thai-Inspired: Swap soy sauce for tamari or fish sauce, and use Thai basil.
• Cauliflower Fried Rice: Use riced cauliflower instead of regular rice for a low-carb version.
• Mushroom Fried Rice: Add sautéed mushrooms for umami.
• Egg Fried Rice: Scramble 1–2 eggs and mix in before adding rice.
• Indian Style: Add garam masala, turmeric, and mustard seeds for a twist.

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Nutrition Estimate (Per Serving)

• Calories: 290
• Protein: 6g
• Fat: 8g
• Carbohydrates: 45g
• Fiber: 4g
• Sugar: 4g
• Sodium: 580mg

Values are approximate and will vary based on ingredients used and portion size.

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FAQs

Can I make this recipe with brown rice?

Yes! Brown rice works great just be sure it’s fully cooked and cooled before using.

Is this vegan?

Yes, as written it is vegan. Just ensure your soy and oyster sauces are vegan (or omit oyster sauce).

Can I use frozen vegetables?

Definitely. Use a frozen stir-fry mix or frozen peas and carrots. No need to thaw—just add directly to the pan.

How do I get crispy rice?

Let the rice sit in the hot pan without stirring for 30–60 seconds in between mixing. It creates that golden, crispy texture.

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Final Bite

Veggie Fried Rice is a dish that proves how simple ingredients can be turned into something spectacular. With fluffy, seasoned rice and a medley of crisp-tender vegetables, it’s a dish that’s not only satisfying but also endlessly adaptable. Whether you’re trying to clean out your fridge or create a meatless main dish, this recipe has you covered.