Easy Vegetable Fried Rice🥗 Side
Quick fried rice loaded with vegetables and seasoned with soy sauce and sesame oil. Great way to use leftover rice.
By Priya Patel, Recipe Curator
The beauty of this recipe lies in how it brings authentic Asian-inspired flavors into your home kitchen without requiring specialty equipment or hard-to-find ingredients. This easy vegetable fried rice delivers the kind of bold, layered flavor that makes takeout feel unnecessary — and it comes together faster than you might expect.
Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.
This pairs well with almost any protein, from a simple roasted chicken to grilled steak or baked salmon. Make extra — it reheats well and having a ready-made side dish in the fridge makes weeknight cooking significantly easier.
Ingredients
- 3 cups cooked white rice (day-old is best)
- 2 tbsp vegetable oil
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- Heat 1 tbsp oil in a large skillet or wok over high heat.
- Add beaten eggs, scramble quickly, and remove from pan.
- Add remaining oil, then garlic and peas/carrots. Stir-fry 2 minutes.
- Add rice and press flat, letting it crisp slightly before stirring.
- Drizzle soy sauce over rice and toss well.
- Add scrambled eggs back and toss to combine.
- Finish with sesame oil and green onions. Serve hot.
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