The Best Veggie Fried Rice Recipe to Brighten Your Dinner Tonight

Ingredients

• 600 g (4 cups)cooked jasmine rice, preferably a day old
• 30 ml (2 tablespoons)vegetable oil, such as rapeseed or sunflower oil
• 45 ml (3 tablespoons), or to tastesoy sauce
• 130 g (1 cup)carrots, finely diced or cut into matchsticks
• 150 g (1 cup)frozen peas
• 150 g (1 cup)bell pepper, any colour
• 4 stalksspring onions, thinly sliced
• 3 clovesgarlic, minced
• 2eggs, beaten
• 15 ml (1 tablespoon)sesame oil
• 15 g (1 tablespoon)fresh ginger, grated

Instructions

1. 1

   Heat the oil

   Heat the vegetable oil in a large wok over medium-high heat until it shimmers.

2. 2

   Cook aromatics

   Add the minced garlic and grated ginger, and cook for about 30 seconds, until fragrant.

3. 3

   Stir-fry vegetables

   Add the carrots, bell pepper, peas and the white parts of the spring onions. Stir-fry for about 3–4 minutes, until crisp-tender.

4. 4

   Add the rice

   Use your hands to break up the day-old jasmine rice before adding it to the wok. Stir constantly for 2–3 minutes.

5. 5

   Season with soy

   Drizzle the soy sauce evenly over the rice and toss until the rice is light golden-brown.

6. 6

   Scramble the eggs

   Push the rice to one side of the wok and pour the beaten eggs into the empty space. Scramble gently for 30 seconds, then fold them into the rice.

7. 7

   Finish and serve

   Drizzle the sesame oil around the edges of the wok and toss gently. Sprinkle over the remaining spring onion tops.

What is vegetable fried rice?

Fried rice is a familiar dish across many Asian cuisines, with different ingredients and methods from place to place. It makes use of cooked rice stir-fried with seasonings and other ingredients.

This version pairs jasmine rice with carrots, peas, pepper and egg. Cooking everything quickly in a hot wok gives the vegetables a little bite while coating the rice in soy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 10g protein, 55g carbs, 12g fat.

The rice supplies most of the carbohydrates, while the vegetable oil, sesame oil and egg contribute much of the fat; the eggs and smaller amounts from the other ingredients provide protein. Balance the plate with extra vegetables or a serving of tofu or chicken if you want more protein.

Why day-old rice works

Chilled rice is usually firmer and less moist than freshly cooked rice, so the grains are easier to separate in the wok. That helps the rice fry rather than clump together.

Break up any compacted patches by hand before adding the rice. If the grains are still stuck together, separate them gently as you stir.

Build flavour in stages

Garlic and ginger: Give them about 30 seconds in the hot oil, just until fragrant. Keep them moving so they do not scorch.

Soy and sesame: Soy sauce seasons the rice as it fries, while sesame oil goes in at the end for its aroma. Adjust the soy sauce to taste.

Keep the vegetables crisp-tender

Cut the carrots and pepper into small, similar-sized pieces so they cook at roughly the same pace. The recipe calls for 3–4 minutes of stir-frying, until they are crisp-tender.

Frozen peas can go straight into the wok. Add them with the other vegetables so they heat through as everything cooks.

Scramble the egg in the wok

Move the rice aside to make room for the beaten egg, then scramble it gently in the empty part of the wok for 30 seconds. Fold it into the rice once it has begun to set.

This keeps the egg in soft pieces throughout the finished dish. Toss gently when mixing so the rice grains stay distinct.

Serve it as a meal

The rice, vegetables and egg make this a straightforward one-wok dinner. Serve it on its own or alongside a simple vegetable dish.

For a more substantial plate, add a protein such as tofu or chicken, or serve with extra vegetables. Keep additional soy sauce on the side for anyone who wants more seasoning.

Recipe notes & tips

• Have the vegetables chopped and the eggs beaten before heating the wok, as the cooking moves quickly.
• Use a large wok so the ingredients can be tossed without spilling.
• Break up the rice before it goes into the wok to help it heat evenly.
• Keep the garlic and ginger moving in the oil to prevent them from burning.
• Add the sesame oil at the end to preserve its aroma.
• Slice the spring onions in advance and keep the white and green parts separate for the two stages.

Variations

• Add tofu: Stir-fry cubed tofu with the vegetables for a meat-free protein boost.
• Use brown rice: Swap in cooked brown rice for a nuttier version.
• Bring the heat: Add chilli flakes or a little chilli sauce to taste.
• Change the vegetables: Replace the pepper with finely chopped cabbage or another quick-cooking vegetable.
• Make it egg-free: Leave out the eggs and add tofu instead.

Common mistakes to avoid

• Using freshly cooked rice: It can be too moist and clump; use day-old rice as suggested and break it up first.
• Burning the aromatics: Garlic and ginger can scorch quickly; cook them for about 30 seconds and keep them moving.
• Overcooking the vegetables: They should remain crisp-tender; follow the 3–4 minute stir-fry time.
• Adding the egg over the rice: Clear a space in the wok first, scramble the egg there for 30 seconds, then fold it through.
• Pouring in too much soy sauce: It can overpower the other flavours; start with the stated amount and adjust to taste.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until piping hot throughout, stirring during reheating; add a small splash of water if the rice seems dry.

Frequently asked questions