How to Make the Perfect Simple Veggie Fried Rice
Asian-American · Easy · 17 min · 4 servings
This colorful veggie fried rice is a kid friendly lunch that is packed with vegetables and flavor without being too spicy or overwhelming for little taste buds. Parents love this recipe because it uses leftover rice and whatever veggies are in the fridge making it budget friendly and quick.
Why this recipe works
This Simple Veggie Fried Rice recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 17 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 9g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 cups cooked day-old white rice
- 1 cup frozen peas and carrots thawed
- 2 large eggs beaten
- 3 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil or vegetable oil
- 2 cloves garlic minced
Step by step instructions
Step 1: Heat the Pan
Heat a large skillet or wok over medium-high heat and add the oil. Once the oil is shimmering add the minced garlic and cook for 30 seconds until fragrant.
Step 2: Cook the Vegetables
Add the thawed peas and carrots to the pan and stir-fry for 2 to 3 minutes until heated through and starting to caramelize slightly.
Step 3: Scramble the Eggs
Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Scramble them gently until just set then mix them into the vegetables.
Step 4: Add Rice and Sauce
Add the day-old rice to the pan breaking up any clumps. Pour the soy sauce over everything and toss and stir continuously for 4 to 5 minutes until the rice is evenly coated and slightly crispy.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- frozen peas and carrots → any frozen vegetable mix or fresh corn kernels
- white rice → brown rice or cauliflower rice for a healthier option
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using freshly cooked wet rice which steams instead of frying and turns the dish mushy
- Stirring too infrequently which causes the rice to stick and burn on the bottom of the pan
Nutrition facts
Per serving: 290 calories, 9g protein, 46g carbs, 8g fat, 3g fiber.
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