Perfect Vegetable Fried Rice Recipe
Introduction
Flavorful and nutrient-packed fried rice loaded with colorful vegetables. This easy fried rice comes together in minutes and tastes better than takeout!
Ingredients
- 3 cups cooked jasmine rice, cooled
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1/2 cup frozen peas
- 1 bell pepper, diced
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until fully cooked. Remove from pan and set aside.
- Add remaining 1 tablespoon oil to the same pan. Add diced onion and cook for 2-3 minutes until slightly softened.
- Add minced garlic, diced carrots, and bell pepper. Stir-fry for 4-5 minutes until carrots start to tenderize.
- Add frozen peas and stir for 1 minute to heat through.
- Increase heat to high. Add the cooled rice to the pan, breaking up any clumps with a spatula.
- Pour soy sauce and sesame oil over the rice. Stir constantly to combine and coat all ingredients.
- Add the scrambled eggs back into the pan along with sliced green onions. Toss everything together for 1-2 minutes.
- Season with salt and black pepper to taste. Serve hot.
Pro Tips & Notes
- Use Cold Rice: Always use day-old rice that has been refrigerated. Fresh rice is too moist and will become soggy when stir-fried.
- High Heat: Cook fried rice over high heat to achieve the perfect texture. This prevents the rice from steaming and helps create those slightly crispy bits.
- Prep Everything First: Have all ingredients chopped and measured before heating your pan. Fried rice cooks quickly and you don't want to be scrambling mid-cooking.
- Don't Overcrowd: If making a large batch, cook in smaller batches to maintain high heat and proper stir-frying technique.
Nutrition Facts (per serving)
- Calories: 280
- Protein: 9g
- Carbohydrates: 42g
- Fat: 8g
- Sodium: 620mg
- Sugar: 3g
Frequently Asked Questions
- Q: Can I use fresh rice instead of day-old rice? A: For best results, use refrigerated rice that's at least one day old. Fresh rice contains too much moisture.
- Q: What vegetables can I substitute? A: Try broccoli, corn, mushrooms, zucchini, or any vegetables you enjoy. Just adjust cooking time accordingly.
- Q: Can I add meat or tofu? A: Absolutely. Diced chicken, shrimp, or cubed tofu work great. Cook meat before adding vegetables.
- Q: How do I prevent the rice from sticking to my pan? A: Make sure your pan is hot enough and don't move the rice constantly. Let it sit for 20-30 seconds between stirring.