Vegetable Fried Rice
This quick and flavorful vegetable fried rice is a perfect weeknight meal. It's packed with colorful vegetables and savory seasonings, making it a satisfying vegetarian option. Using day-old rice is key for the best texture.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 372 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 3 cupcooked rice, day-old, cold
- 1 tbspsesame oil
- 1 tbspvegetable oil
- 2 clovegarlic, minced
- 1 tspginger, grated
- 0.5 pcsyellow onion, diced
- 1 pcscarrot, diced
- 0.5 cupfrozen peas
- 0.5 pcsbell pepper, diced
- 3 tbspsoy sauce
- 1 tsprice vinegar
- 0.5 tspblack pepper, freshly ground
garnish
- 2 pcsscallion, sliced
Equipment
wok · large skillet · spatula · cutting board · knife
The method
Step by step
- 1
Heat the sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
About 1 min
Cook’s note: Ensure your wok or skillet is hot enough before adding ingredients to achieve a good stir-fry.
- 2
Add the garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant.
- 3
Add the yellow onion, carrot, and bell pepper to the skillet and stir-fry for 3-4 minutes until the vegetables start to soften.
About 4 min
Cook’s note: Keep the vegetables moving constantly to ensure even cooking and prevent burning.
- 4
Stir in the frozen peas and continue to cook for another 1-2 minutes.
About 2 min
- 5
Add the day-old cooked rice to the skillet, breaking up any clumps with your spatula.
Cook’s note: Cold, day-old rice works best as it separates easily and doesn't get mushy.
- 6
Pour the soy sauce and rice vinegar over the rice and vegetables.
- 7
Stir everything together thoroughly, ensuring the rice is evenly coated with the sauce and heated through, about 3-5 minutes.
About 5 min
- 8
Season with black pepper to taste.
- 9
Garnish with sliced scallions before serving hot.
Per serving
Nutrition
- Calories
- 372.2kcal
- Protein
- 7.8g
- Carbs
- 66.9g
- Fat
- 8g
- Fibre
- 4g
- Sugar
- 4.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover fried rice in an airtight container in the refrigerator.
Reheat in a skillet over medium heat with a splash of water or in the microwave until warmed through.
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