Introduction
Looking for a quick, nutritious dinner that transforms leftover rice into something spectacular? This Veggie-Loaded Fried Rice is your answer. I’ve perfected this recipe to pack in as many colorful vegetables as possible while maintaining that authentic fried rice flavor we all love. It’s a fantastic way to clean out your vegetable drawer, and the best part? It’s completely customizable to whatever vegetables you have on hand. This dish comes together in under 30 minutes, making it perfect for busy weeknight dinners.
Ingredients
- 3 cups cooked day-old rice (white or brown)
- 2 eggs, lightly beaten
- 2 carrots, diced
- 1 cup frozen peas
- 1 red bell pepper, diced
- 2 cups chopped broccoli florets
- 1 cup corn kernels
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Break up any clumps in your day-old rice using your fingers. This ensures every grain gets evenly fried.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.
- In the same pan, add carrots and broccoli. Cook for 3-4 minutes until they start to soften.
- Add bell peppers, garlic, and ginger. Stir-fry for 2 minutes until fragrant.
- Add peas and corn. Cook for another 2 minutes.
- Push vegetables to one side of the pan and add a bit more oil if needed. Add the rice to the empty side.
- Stir-fry the rice for 2-3 minutes before combining with the vegetables.
- Pour in soy sauce and sesame oil. Mix well to combine.
- Add the scrambled eggs back to the pan and toss everything together.
- Garnish with green onions and serve hot.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4-6 portions
Recipe Notes
- Using day-old rice is crucial – fresh rice will become mushy when fried.
- Don’t have day-old rice? Spread freshly cooked rice on a baking sheet and refrigerate for 1-2 hours.
- Feel free to swap vegetables based on what you have available. Some great additions include mushrooms, snap peas, or bean sprouts.
- For extra protein, add tofu, chicken, or shrimp.
- Keep your pan hot throughout cooking – this prevents the rice from becoming sticky.
- For a gluten-free version, use tamari instead of soy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Veggie-Loaded Fried Rice
A quick, nutritious dinner that transforms leftover rice into something spectacular. This recipe packs in colorful vegetables while maintaining authentic fried rice flavor. It's customizable to whatever vegetables you have on hand and comes together in under 30 minutes.
Ingredients
- 3 cups cooked day-old rice white or brown
- 2 eggs lightly beaten
- 2 carrots diced
- 1 cup frozen peas
- 1 red bell pepper diced
- 2 cups chopped broccoli florets
- 1 cup corn kernels
- 3 cloves garlic minced
- 1 inch ginger grated
- 3 green onions sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Break up any clumps in your day-old rice using your fingers. This ensures every grain gets evenly fried.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.
- In the same pan, add carrots and broccoli. Cook for 3-4 minutes until they start to soften.
- Add bell peppers, garlic, and ginger. Stir-fry for 2 minutes until fragrant.
- Add peas and corn. Cook for another 2 minutes.
- Push vegetables to one side of the pan and add a bit more oil if needed. Add the rice to the empty side.
- Stir-fry the rice for 2-3 minutes before combining with the vegetables.
- Pour in soy sauce and sesame oil. Mix well to combine.
- Add the scrambled eggs back to the pan and toss everything together.
- Garnish with green onions and serve hot.
