Description
A quick, colorful, and satisfying one-pan meal made with day-old rice, fresh vegetables, and savory seasoning. This vegetable fried rice is perfect for weeknights or using up leftovers.
Ingredients
Scale
- 3 cups cooked white rice (preferably day-old)
- 1 cup diced carrots
- 1/2 cup green peas
- 1/2 cup sweet corn
- 1/4 cup chopped green onions
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
Instructions
- Heat a large skillet or wok over medium-high heat and add vegetable oil.
- Add garlic and ginger, stir-fry for about 30 seconds until fragrant.
- Stir in diced carrots, peas, and corn, and cook for 3–4 minutes until tender-crisp.
- Push the vegetables to one side and add cold rice to the pan. Break up clumps gently with a spatula.
- Pour in soy sauce and sesame oil, stirring everything together and frying for another 3–5 minutes until rice is slightly crispy.
- Stir in chopped green onions and adjust seasoning if needed.
- Serve hot and garnish with extra green onions if desired.
Notes
- Use cold, day-old rice for the best texture.
- Prep all ingredients ahead of time since cooking moves fast.
- Customize with your favorite vegetables or add tofu for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetable fried rice, fried rice recipe, quick dinner, easy rice dish, vegetarian stir-fry