Easy Quick Mixed Vegetable Fried Rice That Bursts with Flavor

Ingredients

• 480 g (3 cups)cooked rice (day-old rice gives the best texture)
• 300 g (2 cups)mixed vegetables: peas, carrots, corn and bell peppers, fresh or frozen
• 3 clovesgarlic, minced
• 4 stalksspring onions, thinly sliced
• 45 ml (3 tablespoons)soy sauce
• 2 largeeggs, lightly beaten
• 30 ml (2 tablespoons)vegetable oil, such as canola or sunflower
• 5 ml (1 teaspoon)sesame oil (optional)
• 1 teaspooncrushed red pepper flakes (optional)
• 15 g (1/4 cup)fresh coriander or parsley, chopped, for garnish

Instructions

1. 1

   Heat the oil

   Heat 15 ml (1 tablespoon) of the vegetable oil in a large frying pan over high heat for about 1 minute.

2. 2

   Cook the garlic

   Add the minced garlic and stir constantly for about 30 seconds, until fragrant.

3. 3

   Stir-fry vegetables

   Add the mixed vegetables and stir-fry for 2–3 minutes, until tender but still crisp.

4. 4

   Make room for eggs

   Push the vegetables to one side of the pan to leave a clear space.

5. 5

   Set the eggs

   Pour the beaten eggs into the clear space and stir gently until just set.

6. 6

   Add rice and onions

   Add the day-old rice and spring onions, breaking up any clumps. Stir-fry for 2–3 minutes.

7. 7

   Season the rice

   Drizzle the soy sauce over the pan, toss to coat evenly and cook for another minute.

8. 8

   Garnish and serve

   Take the pan off the heat and scatter over the chopped coriander or parsley and crushed red pepper flakes. Serve hot.

What is vegetable fried rice?

Fried rice is a familiar dish across many Asian cuisines, with countless regional and household versions. This quick version pairs cooked rice with vegetables, egg and soy sauce for a simple, savoury meal.

Day-old rice helps the grains stay separate as they fry, while the short cooking time keeps the vegetables colourful and tender-crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 10g protein, 52g carbs, 12g fat.

The rice supplies most of the carbohydrates, while the vegetable oil and egg contribute much of the fat; the eggs and rice provide some protein. Pair a serving with extra vegetables or a simple salad to add more variety to the plate.

Choose and prepare the rice

Day-old rice: chilled rice tends to be drier than freshly cooked rice, so it is less likely to turn soft or clumpy in the pan. Break up any large clumps before adding it.

Fresh rice: if that is what you have, spread it out to release some steam before frying. Keep the pan hot and avoid stirring it into a mash.

Work quickly in a hot pan

Hot oil: let the pan heat for about a minute before adding the garlic. The garlic cooks quickly, so keep it moving and add the vegetables as soon as it smells fragrant.

Vegetables: stir-fry them for just 2–3 minutes, aiming for tender-crisp pieces. If using frozen vegetables, add them straight from the freezer and allow any extra moisture to cook off.

Cook the eggs separately

Clear space: pushing the vegetables aside gives the beaten eggs direct contact with the hot pan. Stir them gently until they are just set, then combine them with the other ingredients.

Gentle mixing: once the rice goes in, turn and toss it to break up clumps without crushing the grains. The finished rice should be hot and evenly coated with soy sauce.

Season to suit your taste

Soy sauce: spread it across the pan rather than pouring it all in one spot, then toss well so the seasoning reaches the rice and vegetables.

Heat and aroma: the red pepper flakes are optional and can be adjusted to taste. A little sesame oil is also listed as an optional drizzle for a toasted, fragrant finish.

Serve it as a meal

This rice can be served on its own as a quick meal or alongside a simple soup or vegetable dish. The coriander or parsley adds a fresh finish just before serving.

For a more substantial spread, serve it with another protein dish; for a lighter plate, add extra vegetables alongside.

Recipe notes & tips

• Have the vegetables, garlic and spring onions prepared before heating the pan, as the cooking moves quickly.
• Break up chilled rice clumps before adding the rice to the pan.
• Keep the garlic moving so it becomes fragrant without browning too much.
• Cook the vegetables until tender-crisp rather than soft.
• Taste before adding extra soy sauce, since the recipe already includes 45 ml.
• Add the optional red pepper flakes gradually if you are unsure how much heat you want.

Variations

• Use frozen vegetables: add them straight to the pan and stir-fry until tender-crisp.
• Change the herbs: choose coriander or parsley according to what you have.
• Add more heat: increase the crushed red pepper flakes to taste.
• Finish with sesame oil: drizzle it over the rice for extra aroma.
• Adjust the vegetables: use a different mix while keeping the total amount similar.

Common mistakes to avoid

• Using warm, freshly cooked rice: it can clump; use chilled day-old rice or let fresh rice cool and release steam first.
• Leaving garlic unattended: it can brown quickly; stir constantly and add the vegetables after about 30 seconds.
• Overcooking the vegetables: they can lose their crispness; stop after 2–3 minutes when tender-crisp.
• Adding the eggs over the vegetables: they may not set as evenly; push the vegetables aside to make a clear space.
• Pouring soy sauce in one spot: the rice may season unevenly; drizzle it across the pan and toss thoroughly.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat until piping hot throughout in a pan, stirring as needed; add a small splash of water if the rice seems dry.

Frequently asked questions