Looking for a delicious way to incorporate more vegetables into your diet? This Veggie-Packed Fried Rice is your answer. I’ve perfected this recipe to create a colorful, nutritious dish that transforms leftover rice into something extraordinary. It’s quick, customizable, and packed with flavor – perfect for busy weeknights or meal prep.
Ingredients
- 3 cups cooked day-old rice (white or brown)
- 2 carrots, diced
- 1 cup frozen peas
- 1 red bell pepper, chopped
- 2 cups chopped broccoli florets
- 1 cup corn kernels
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 green onions, sliced
- Salt and pepper to taste
Instructions
- Break up any clumps in your day-old rice using your fingers. This prevents mushy fried rice.
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add minced garlic and ginger, stir-frying for 30 seconds until fragrant.
- Add carrots and broccoli, cooking for 3-4 minutes until slightly tender.
- Push vegetables to one side and add beaten eggs to the empty space. Scramble until just set.
- Add bell peppers, peas, and corn. Stir-fry for 2 minutes.
- Add rice, soy sauce, and sesame oil. Stir-fry for 3-4 minutes until everything is well combined and heated through.
- Season with salt and pepper to taste.
- Garnish with sliced green onions before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4-6
Recipe Notes
- Using day-old rice is crucial – freshly cooked rice contains too much moisture and will become mushy.
- Cut vegetables into similar-sized pieces for even cooking.
- Don’t overcrowd your pan – cook in batches if needed for the best results.
- Feel free to swap vegetables based on what you have available. This recipe is incredibly flexible!
- For a vegan version, omit the eggs and add crumbled tofu instead.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For extra protein, add diced tofu, chicken, or shrimp.
This Veggie-Packed Fried Rice is a fantastic way to clean out your vegetable drawer while creating a satisfying, nutritious meal. Remember to prep all ingredients before starting – once you begin cooking, everything moves quickly!
Veggie-Packed Fried Rice
A colorful, nutritious dish that transforms leftover rice into something extraordinary. It's quick, customizable, and packed with flavor – perfect for busy weeknights or meal prep.
Ingredients
- 3 cups cooked day-old rice white or brown
- 2 carrots diced
- 1 cup frozen peas
- 1 red bell pepper chopped
- 2 cups chopped broccoli florets
- 1 cup corn kernels
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 3 eggs lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 green onions sliced
- Salt and pepper to taste
Instructions
- Break up any clumps in your day-old rice using your fingers. This prevents mushy fried rice.
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add minced garlic and ginger, stir-frying for 30 seconds until fragrant.
- Add carrots and broccoli, cooking for 3-4 minutes until slightly tender.
- Push vegetables to one side and add beaten eggs to the empty space. Scramble until just set.
- Add bell peppers, peas, and corn. Stir-fry for 2 minutes.
- Add rice, soy sauce, and sesame oil. Stir-fry for 3-4 minutes until everything is well combined and heated through.
- Season with salt and pepper to taste.
- Garnish with sliced green onions before serving.
