Easy Vegetable Fried Rice

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Fried rice is the best way to turn leftover rice into dinner. Cold, day-old rice has dried out slightly, so it fries and separates instead of steaming into a clump.

Use the hottest heat your pan allows, and keep the rice moving only occasionally so it can toast.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Pavan Reddy on Unsplash; Photo 2: I Own My Food Art on Pexels; Photo 3: Kritsana (Kid) Takhai on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Easy Vegetable Fried Rice

Author: KP Cooking Method: Stir-Frying Cuisine: Asian-Inspired Courses: Dinner, Lunch Recipe Keys: B Budget-Friendly Quick Meals Vegetarian Meals

Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Servings: 4

Description

Restaurant-style vegetable fried rice with egg in 15 minutes. Use day-old rice for the best texture. A simple, budget-friendly weeknight meal.

Ingredients

Servings

• 500 g cooked and chilled long-grain rice (about 3 cups)
• 3 tbsp neutral oil
• 3 eggs (beaten)
• 1 cup mixed diced vegetables (carrot, peas, corn, beans)
• 3 cloves garlic (minced)
• 4 spring onions (sliced)
• 2 tbsp soy sauce
• 1 tsp sesame oil
• ¼ tsp white or black pepper

Instructions

1. Break up the cold rice with your hands so there are no clumps.
2. Heat 1 tablespoon of oil in a wide pan over high heat. Scramble the eggs until just set and remove.
3. Add the remaining oil. Stir-fry the carrots 2 minutes, then the other vegetables 2 minutes.
4. Add the garlic and spring onion whites for 30 seconds, then the rice. Spread it out and leave for 30 seconds, then toss. Repeat for 3-4 minutes.
5. Add the soy sauce, pepper and eggs. Finish with sesame oil and the spring onion greens.

Note

Fresh rice? Spread it on a tray and chill it for 30 minutes first. For food safety, cool cooked rice within 1 hour and refrigerate; reheat until steaming hot. Eat leftovers within 1 day. Use tamari for gluten-free.