Easy Vegetable Fried Rice Recipe

I remember the first time i whipped up this veggie fried rice – i was kinda nervous about tossing day-old rice, eggs, garlic, and a bunch of veggies together, but it turned out to be one of the easiest and most tasty meals i’ve ever made.

I love making this easy vegetable fried rice. I use day-old rice mixed with eggs, garlic, onion and a mix of carrots, peas and corn.

I like adding oil with soy sauce, salt and pepper for flavor. Its a quick, nutritional meal that gives a good boost of vitamins and energy.

Ingredients

• Day-old rice offers essential carbohydrates and a firm texture that helps absorb flavors.
• Eggs provide protein while adding a rich creaminess that binds everything together.
• Mixed veggies supply vitamins, fiber, and natural sweetness to create a balanced dish.
• Onion gives a mild sweetness and adds a satisfying crunch to the mix.
• Garlic delivers a savory punch with tons of aroma and health perks.
• Soy sauce introduces a salty, umami flavor that ties the ingredients together.
• Green onions offer a fresh, light garnish that brightens up every bite.

Ingredient Quantities

• 2 cups of cooked rice (day-old rice work best)
• 2 large eggs, beaten
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed veggies (a mix of carrots, peas, and corn)
• 2 to 3 tablespoons soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 chopped green onions (optional for garnish)

How to Make this

1. Heat the 2 tablespoons of vegetable oil in a large pan over medium heat then add the chopped onion and minced garlic; fry them for about 2 minutes until they start get soft.

2. Pour in the beaten eggs and stir them constantly to scramble until they are nearly cooked through.

3. Add in the mixed veggies (carrots, peas, and corn) and let it cook for another 2 minutes so they tender up.

4. Now toss in the 2 cups of cooked rice, breaking up any clumps as you stir everything together.

5. Pour 2 to 3 tablespoons of soy sauce evenly over the rice and season with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper.

6. Stir well so that all the rice gets coated with the soy sauce and the veggies and egg get mixed evenly.

7. Cook for another 3 to 4 minutes, stirring occasionally to let the flavors meld together.

8. Remove the pan from the heat once everything is heated through.

9. Garnish with the chopped green onions, if using, and serve immediately. Enjoy your easy veggie fried rice!

Equipment Needed

1. Large frying pan – you’ll use this to fry the onions, garlic, eggs, and veggies
2. Spatula – needed for stirring and mixing everything together
3. Knife – for chopping the onion and mincing the garlic and green onions
4. Cutting board – to safely chop all the fresh ingredients
5. Small bowl – to beat the eggs before adding them into the pan
6. Measuring spoons – for the vegetable oil, soy sauce, salt, and ground black pepper
7. Measuring cup – to portion out the cooked rice properly

FAQ

• Q: Can I use freshly cooked rice instead of day-old rice?
  A: Fresh rice tends to be a bit too moist and can make the dish mushy, so its better to use rice that’s been cooled down or refrigerated.
• Q: What kind of mixed veggies works best?
  A: You can use a mix of carrots, peas, and corn as suggested, but feel free to add other veggies you like. Frozen veggies are totally fine too.
• Q: How long can I store leftover fried rice?
  A: Leftovers can be stored in an airtight container in the fridge for up to three days. Just reheat on the stove or in the microwave.
• Q: Should I scramble the eggs before adding the rice?
  A: No, its better to pour the beaten eggs into the pan with rice and let them cook as you stir, so you get little scrambled bits throughout.
• Q: Can I adjust the seasoning if i add extra veggies?
  A: For sure, just taste as you go and add a bit more soy sauce or salt if needed. Its all about what tastes good for you.

Easy Vegetable Fried Rice Recipe Substitutions and Variations

• Instead of vegetable oil, try using canola or peanut oil. They work just as well and might add a slightly different flavor profile.
• You can swap the small onion for red onions or shallots if you like a sweeter, milder taste.
• If soy sauce isn’t available, you could go with tamari or coconut aminos which both give a nice savory kick.
• For a twist on the eggs, you could use crumbled firm tofu if you’re aiming for a vegan version. Just fry it lightly so it gets that similar texture.

Pro Tips

Here’s a version of the recipe with a few extra pro tips tossed in:

Ingredients:
• 2 cups of cooked rice (day-old rice works best cuz it’s drier and less mushy)
• 2 large eggs, beaten
• 2 tablespoons vegetable oil
• 1 small onion, chopped up fine
• 2 cloves garlic, minced
• 1 cup mixed veggies (carrots, peas, and corn are perfect)
• 2 to 3 tablespoons soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 chopped green onions (if you wanna add some color)

Instructions:
1. Heat up the oil in a big pan over a medium heat. Toss in the chopped onion and minced garlic. Let ’em fry for about 2 minutes until theystart to get soft. (Pro tip: If you add the garlic after the onion starts softening, you avoid burning it.)
2. Pour in your beaten eggs. Stir constantly while they scramble – don’t let em overcook, you wanna keep ’em a bit soft since they finish cooking with the rice.
3. Mix in the veggies and let everything cook for another 2 minutes so the carrots and peas get a bit tender.
4. Now add in your rice – break up any clumps as you stir everything together real good.
5. Drizzle the soy sauce over the rice and sprinkle the salt and pepper. Stir until all the ingredients are evenly mixed. (Pro tip: Taste it at this stage and adjust the soy sauce if needed. Everyone likes a bit of extra flavor sometimes.)
6. Let it cook for another 3 to 4 minutes, stirring here and there so that every bit heats through nicely.
7. Once done, take it off the heat and sprinkle on the chopped green onions if you’re using them.

Additional Pro Tips:
• Using day-old rice helps a lot since it doesn’t clump or turn mushy when hot oil hits it.
• Be sure not to rush the eggs – letting them be nearly done before all the other ingredients come in keeps them soft and tasty.
• While stirring, keep the pan moving so nothing sticks or burns. A little extra stirring can make the dish perfect.

Enjoy your easy veggie fried rice and feel free to tweak the seasonings to suit your taste!