Easy Classic Veggie Fried Rice That Delights Every Time

Ingredients

• 585 g (3 cups)cooked jasmine rice, preferably day-old
• 15 ml (1 tablespoon)vegetable oil
• 128 g (1 cup)carrots, finely diced
• 145 g (1 cup)green peas
• 150 g (1 cup)bell pepper, any colour
• 2spring onions, thinly sliced
• 3 clovesgarlic, minced
• 45 ml (3 tablespoons)soy sauce
• 5 ml (1 teaspoon)sesame oil
• 2eggs
• 1 teaspooncrushed red pepper flakes
• to tastesalt and black pepper

Instructions

1. 1

   Heat the oil

   Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat for about 1–2 minutes, until it shimmers.

2. 2

   Fry the garlic

   Add the minced garlic and stir constantly for 30 seconds to 1 minute, until fragrant and lightly golden.

3. 3

   Cook the vegetables

   Add the diced carrots, bell pepper and peas. Stir-fry for 3–4 minutes, until bright and crisp-tender.

4. 4

   Add the rice

   Use your fingers to break up clumps in the day-old jasmine rice, then add it to the pan. Stir constantly to coat the grains with oil and vegetables, cooking for 2–3 minutes.

5. 5

   Season with soy

   Pour in the soy sauce and stir quickly to distribute it through the rice. Season with salt and pepper to taste.

6. 6

   Finish with sesame

   Take the pan off the heat, drizzle over 1 teaspoon of sesame oil and toss gently.

7. 7

   Add the spring onions

   Scatter the sliced spring onions over the rice and let the residual heat soften their fresh bite. Serve immediately while steaming hot.

8. 8

   Add chilli flakes

   If using, sprinkle crushed red pepper flakes over the rice to taste.

What is veggie fried rice?

Fried rice is a familiar Asian-style dish in which cooked rice is tossed in a hot pan with seasonings and other ingredients. Versions vary widely, and this one pairs jasmine rice with peas, carrots, bell pepper, garlic and spring onions.

Day-old rice and a short, hot stir-fry help the grains stay distinct while the vegetables keep some bite. Soy sauce seasons the rice, with sesame oil added at the end for aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 10g protein, 60g carbs, 10g fat.

The rice supplies most of the carbohydrates, while the vegetable oil, sesame oil and eggs contribute fat; the eggs and peas also provide some protein. Pair a serving with extra vegetables or a protein-rich side if you want a more balanced plate.

Why day-old rice works

Chilled rice is usually firmer and less moist than freshly cooked rice, so it is easier to break into separate grains. Loosen any clumps with your fingers before adding it to the pan.

Freshly cooked rice can be used, but it may be softer and more likely to clump. Spread it out to cool first if time allows.

Prepare the vegetables evenly

Carrots: Dice them finely so they cook through in the brief stir-fry.

Peas and pepper: Add these with the carrots and cook until the vegetables are bright and just tender, rather than soft.

Keep the pan moving

Garlic: Stir it constantly in the hot oil and watch closely; it should smell fragrant and turn lightly golden, not dark.

Rice: Once it is in the pan, keep stirring so the grains pick up oil and vegetables without sitting in one spot for too long.

Season in stages

Soy sauce: Stir it through quickly to give the rice an even savoury flavour and colour. Taste before adding salt, as soy sauce is already salty.

Finishing oils: Add the sesame oil after taking the pan off the heat to preserve its nutty aroma. Spring onions and optional chilli flakes go on at the end.

Serve it hot

This rice is best served as soon as it is cooked, while the grains are hot and the vegetables retain some crispness. It can be a meal on its own or served alongside a simple vegetable dish or another Asian-inspired main.

Recipe notes & tips

• Break up the chilled rice before it goes into the pan so it is easier to stir evenly.
• Dice the carrots to a similar size for more even cooking.
• Have the vegetables, rice and seasonings ready before heating the pan.
• Taste the rice after adding soy sauce before deciding whether it needs salt.
• Add the sesame oil off the heat so its aroma remains noticeable.
• The method lists eggs but does not specify when to add them; follow the recipe publisher's instructions if you need guidance on incorporating them.

Variations

• More vegetables: Add extra diced vegetables while keeping the pan uncrowded.
• Milder rice: Leave out the crushed red pepper flakes.
• More heat: Add the listed chilli flakes to taste at serving.
• Different pepper: Use any colour of bell pepper, as the recipe allows.
• Egg option: The ingredient list includes eggs, though the method does not give a cooking step for them.

Common mistakes to avoid

• Clumpy rice: Break up the day-old rice with your fingers before adding it.
• Burnt garlic: Stir constantly and remove it from the heat before it becomes dark.
• Soft vegetables: Keep to the stated 3–4-minute stir-fry and look for crisp-tender vegetables.
• Uneven seasoning: Stir the soy sauce swiftly through the rice as soon as it is added.
• Over-salting: Taste after adding soy sauce before seasoning with salt.
• Missing egg instructions: The method does not explain how to cook the listed eggs, so do not assume a step that is not provided.

How to store

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat until steaming hot throughout, stirring as needed; add a small splash of water if the rice seems dry.

Frequently asked questions