Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A quick, flavorful veggie fried rice recipe perfect for busy weeknights. Packed with fresh veggies, garlic, soy sauce, and a drizzle of sesame oil, this dish is versatile, comforting, and ready in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 cups cooked rice (chilled overnight preferred)
  • 2 cups mixed vegetables (carrots, peas, bell peppers, corn)
  • 3 cloves garlic, minced
  • 4 stalks green onions, sliced thin
  • 3 tablespoons soy sauce
  • 2 large eggs, lightly beaten (optional)
  • 2 teaspoons sesame oil
  • 1 tablespoon freshly grated ginger (optional)
  • 1 teaspoon chili flakes or Sriracha (optional)
  • 2 tablespoons toasted sesame seeds (optional)

Instructions

  1. Cook rice ahead and chill overnight or for a few hours to firm up the grains.
  2. Chop mixed vegetables; mince garlic and grate ginger if using; thinly slice green onions.
  3. Lightly beat eggs in a bowl if using.
  4. Heat 1 tablespoon neutral oil in a wok or large skillet over medium-high heat until shimmering (~1 minute).
  5. Add minced garlic and grated ginger; stir constantly for 30 seconds until fragrant.
  6. Add mixed vegetables and stir-fry for 3–4 minutes until crisp-tender.
  7. Push vegetables to the side of the pan to create a well in the center.
  8. Pour beaten eggs into the well, let sit 15 seconds, then gently scramble until just set (~1 minute).
  9. Break up chilled cooked rice and add to the pan; stir constantly for 2 minutes until heated through and lightly toasted.
  10. Drizzle soy sauce over the rice and toss to coat evenly.
  11. Finish with sesame oil and toss to combine.
  12. Sprinkle sliced green onions and toasted sesame seeds on top as garnish.

Notes

Always use chilled rice for the best fried rice texture to avoid clumping., Prep all ingredients before cooking to keep the process quick and efficient., Cook on high heat and stir constantly to achieve crisp-tender veggies and lightly toasted rice grains., Feel free to personalize by swapping veggies, adding protein (tofu, chicken, shrimp), or using alternatives to rice such as quinoa or cauliflower rice., Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months., Reheat on the stovetop for best texture; add a splash of soy sauce or water if dry.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal per serving
  • Fat: 12 g per serving
  • Carbohydrates: 50 g per serving
  • Protein: 10 g per serving