Go Back

Healthy Vegetable Fried Rice

A warm, quick dinner that combines rice and fresh vegetables in a savory dish, perfect for weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cold cooked white or brown rice Day-old rice is best for texture.
  • 2 tablespoons neutral oil Can be canola, vegetable, or light olive oil.
  • 1 tablespoon sesame oil For flavor, use sparingly.
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced Optional.
  • 1 cup carrots, small dice
  • 1 cup frozen peas Fresh peas can be used instead.
  • 1 medium bell pepper, diced
  • 1 cup broccoli florets, small pieces
  • 2 large eggs, beaten Optional for vegetarian; omit for vegan.
  • 3 tablespoons soy sauce or tamari Use low-sodium if preferred.
  • 1 tablespoon oyster sauce or vegetarian mushroom sauce Optional.
  • to taste Salt and black pepper
  • Optional: toasted sesame seeds for garnish, chili flakes for heat

Method
 

Preparation
  1. Prep everything first: all vegetables chopped to similar small pieces, rice fluffed and pulled apart with a fork, and eggs beaten on the side.
Cooking
  1. Heat the pan or wok over medium-high heat and add neutral oil; the oil should shimmer but not smoke.
  2. Cook onion, garlic, and ginger for 30–60 seconds, until onions turn translucent and edges start to brown lightly.
  3. Add carrots and broccoli first; stir-fry for 2–3 minutes until they soften slightly.
  4. Add bell pepper and peas; cook for an additional 1–2 minutes until peas are heated through.
  5. Move vegetables to one side of the pan, add a little oil to the open space, and pour in beaten eggs (if using), scrambling them quickly until just cooked.
  6. Increase heat to high. Add cold rice in small clumps and break it up with your spatula.
  7. Stir-fry rice with vegetables for 3–4 minutes, tossing to heat through and achieve light golden spots.
  8. Drizzle soy sauce, optional oyster sauce, and sesame oil over the rice, stirring well to coat.
  9. Taste and adjust salt, pepper, or soy sauce. Stir in green onions and remove from heat.
  10. Serve warm with optional toasted sesame seeds or chili flakes.

Notes

Use day-old rice for best texture. High heat is essential to prevent steaming. Ingredients should be dry to avoid sogginess.