Classic Fast Veggie Fried Rice Dinner
A quick and flavorful fried rice recipe packed with colorful vegetables and savory seasonings, perfect for a satisfying weeknight meal.
Equipment
- Wok or large skillet
- Small bowl
- Spatula
Ingredients
Main Ingredients
- 2 cups cooked day-old rice
- 1 tbsp sesame oil
- 1 tbsp neutral oil like canola or vegetable oil
- 2 cloves garlic minced
- 1 fresh ginger inch, grated or minced
- 1/2 cup onion chopped
- 1 cup mixed vegetables finely diced (e.g., carrots, peas, corn, bell peppers, broccoli florets, snap peas)
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp oyster sauce optional, adds umami depth
- 1 tsp rice vinegar
- white pepper Pinch
- 2 eggs lightly beaten
- Green onions sliced (for garnish)
Instructions
Preparation
- Chop all vegetables and whisk together soy sauce, oyster sauce (if using), rice vinegar, and white pepper in a small bowl; set aside.
Cooking
- Heat half a tablespoon of neutral oil in a large wok or skillet, scramble beaten eggs until just set, and then remove and set aside.
- Add remaining neutral oil and sesame oil to the wok, then sauté minced garlic, ginger, and chopped onion for about 1 minute until fragrant.
- Add diced mixed vegetables and stir-fry for 3-5 minutes until tender-crisp.
- Introduce cold day-old rice to the wok, break up clumps, and stir-fry for 3-4 minutes until heated through and slightly charred.
- Push rice and vegetables to one side, pour the prepared sauce into the clear side, let it bubble, then stir it into the rice mixture and add the scrambled eggs back.
- Continue to stir-fry for 1-2 minutes until all ingredients are well combined and coated in the sauce.
Serving
- Remove from heat, garnish generously with sliced green onions, and serve immediately.
Notes
Using day-old rice is crucial for the best fried rice texture, as fresh rice can be too moist and sticky. Adjust soy sauce and oyster sauce to your taste. For an extra kick, add a pinch of red pepper flakes with the aromatics.