Pin by Erin Lucia on New Find Recipes | Easy rice recipes, Rice side dish recipes, Rice recipes side
Short Catchy Intro
So you want a rice dish that tastes like you cared for hours but takes like 20 minutes to make Same. This vegetable fried rice recipe is your secret weapon for weeknights when the fridge looks sad and your stomach is loud. Want something fun to browse while your rice cooks Check out this collection of awesome pinwheel recipes to snack on later super easy pinwheel recipes you need to try
This version keeps things simple and flexible. It plays well with leftovers, it forgives your timing mistakes, and it feeds a crowd or just you if you are living that takeout solo life. FYI this is peak pantry wizardry.
Why This Recipe is Awesome
- It cooks fast so you do not waste your evening standing at the stove.
- It uses everyday ingredients you probably already have.
- It is forgiving AF so even if you forget to chop onions it still works.
- It tastes like a restaurant meal without the price tag or the judgment.
- Cold day old rice makes it crispy and perfect so no need to cry about overcooked grains.
This recipe is basically the culinary equivalent of showing up in comfy clothes and still getting a standing ovation. IMO that is peak behavior.
Ingredients Youll Need
- 2 cups cooked rice chilled if possible I use day old rice
- 2 tablespoons oil vegetable or canola because drama free
- 2 eggs lightly beaten optional but highly recommended
- 1 cup mixed frozen vegetables thawed or fresh if you prefer
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons soy sauce or tamari for gluten free
- 1 teaspoon sesame oil for aroma optional but yummy
- 1 green onion sliced for crunch and color
- Salt and black pepper to taste
- A pinch of sugar if you like that tiny lift in flavor
- Red chili flakes optional if you like a little heat
Step by Step Instructions
Prep everything first. Chop the onion slice the green onion beat the eggs and thaw the veggies. Cooking moves fast once we start so get organized.
Heat a large skillet or wok over medium high heat. Add 1 tablespoon of oil and swirl to coat the pan.
Pour in the eggs and scramble them quickly until barely set. Remove the eggs and set aside. They will finish in the rice later.
Add the remaining tablespoon of oil to the pan and toss in the onion. Cook until translucent about 2 minutes. Add the garlic and cook for 30 seconds until fragrant.
Toss in the mixed vegetables and stir fry until heated through and a little crisp about 2 to 3 minutes. You want texture not mush.
Crank the heat up to high. Add the rice and press it into the pan for a few seconds then stir. The high heat helps the rice get that slight char and separate grains so keep moving it.
Pour the soy sauce and sesame oil evenly over the rice. Add salt pepper and a pinch of sugar if using. Stir well so everything gets an even coating.
Add the scrambled eggs back to the pan and fold them into the rice along with the sliced green onion. Taste and adjust seasoning.
Serve hot with extra green onion and red chili flakes if you want to look fancy. It pairs with almost anything so go wild.
Common Mistakes to Avoid
- Using hot freshly cooked rice. Please chill it if you can. Hot rice turns gluey and sad.
- Skipping the high heat step. You want quick searing not slow stewing.
- Overcrowding the pan. If the rice steams it will not get that nice texture.
- Dumping all the soy sauce in one spot. Pour it around the pan so you do not end up with one salty bite.
- Forgetting to taste. Salt and pepper fix many sins.
- Trying to stir forever. Quick flips win the day.
Alternatives and Substitutions
- No eggs No problem. Skip them or toss in firm tofu cubes for protein.
- No sesame oil Use a splash of toasted peanut oil or just skip it. Sesame oil gives aroma but it is not mandatory.
- No soy sauce Use coconut aminos for a milder less salty profile.
- Want meat Add diced chicken shrimp or leftover roast beef The same technique applies just cook the protein first then set aside like the eggs.
- Out of mixed vegetables Use whatever you have peas carrots corn bell pepper even kale works if chopped fine.
If you are feeling creative swap frozen veggies for fresh snap peas and a grated carrot for crunch. Also if you need inspiration for side snacks try these tasty pinwheel ideas they pair surprisingly well super easy pinwheel ideas
FAQ
Q What kind of rice works best for fried rice
A Long grain rice like jasmine or plain white rice works best. Short grain gets sticky. Use cold rice for best texture.
Q Can I make this gluten free
A Yes use tamari or a gluten free soy sauce and check your sesame oil and other condiments for hidden gluten.
Q Can I double the recipe
A Totally. Use a very large skillet or do it in batches so the pan stays hot and the rice cooks properly.
Q How long will leftovers last
A Keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet for best results not the microwave unless you are in a rush.
Q Can I freeze fried rice
A You can but texture changes. Freeze in portions and thaw in the fridge overnight before reheating. I prefer fresh or refrigerated.
Q Do I have to use oil
A You need some fat to prevent sticking and to transfer heat. Use butter if you want richer flavor or a neutral oil to keep things light.
Q Want it spicier What do you do
A Add chili garlic sauce sriracha or red pepper flakes while cooking or at the table. Adjust to your personal brave level.
Final Thoughts
There you go a quick delicious fried rice that makes weeknight dinners feel like an accomplishment. Keep your rice chilled and the heat high for the best results. This dish adapts to whatever your fridge offers and it still tastes amazing. Now go impress someone or just yourself with this easy dinner win. You did good.
Conclusion
For another solo friendly riff on fried rice check out this handy recipe that walks you through a one person portion with clear steps and tips Vegetable Fried Rice for One
Print
Quick Vegetable Fried Rice
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A speedy vegetable fried rice dish that transforms ordinary ingredients into a delicious meal in just 20 minutes.
Ingredients
- 2 cups cooked rice, chilled
- 2 tablespoons vegetable or canola oil
- 2 eggs, lightly beaten (optional)
- 1 cup mixed frozen vegetables, thawed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil (optional)
- 1 green onion, sliced
- Salt and black pepper to taste
- A pinch of sugar (optional)
- Red chili flakes (optional)
Instructions
- Prep everything first: chop the onion, slice the green onion, beat the eggs, and thaw the veggies.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and swirl to coat the pan.
- Pour in the eggs and scramble them quickly until barely set. Remove the eggs and set aside.
- Add the remaining tablespoon of oil to the pan and toss in the onion. Cook until translucent, about 2 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Add the mixed vegetables and stir-fry until heated through and slightly crisp, about 2-3 minutes.
- Increase heat to high. Add the rice and press it into the pan for a few seconds; then stir to separate grains.
- Pour the soy sauce and sesame oil evenly over the rice, add salt, pepper, and a pinch of sugar, and stir well.
- Fold the scrambled eggs and sliced green onion into the rice, taste, and adjust seasoning.
- Serve hot with extra green onion and red chili flakes if desired.
Notes
For best texture, use chilled rice. Feel free to adapt with whatever vegetables or proteins you have on hand.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Keywords: fried rice, vegetarian, quick meal, weeknight dinner, rice dish
