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A vibrant bowl of fast veggie fried rice with colorful vegetables and fluffy rice

Classic Fast Veggie Fried Rice Dinner

This quick and easy veggie fried rice is perfect for a weeknight meal. Using day-old rice ensures the best texture, and you can customize it with your favorite vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked, day-old rice
  • 1 cup assorted vegetables e.g., 1/2 cup diced carrots, 1/4 cup peas, 1/4 cup corn
  • 2 large eggs
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil or other neutral oil
Optional Garnish
  • 2 tablespoons chopped green onions
  • 1 teaspoon toasted sesame seeds
  • chili flakes a pinch

Equipment

  • Large skillet or wok
  • Spatula

Method
 

Preparation
  1. Dice all vegetables uniformly, then mince the garlic and grate the fresh ginger.
Cooking
  1. Heat a large skillet or wok over medium-high heat with one tablespoon of neutral oil.
  2. Add garlic and ginger, stir-frying for 30 seconds until fragrant. Then, add harder vegetables like carrots for 2-3 minutes, followed by softer vegetables such as peas and corn for another 2-3 minutes until tender-crisp.
  3. Push vegetables aside, add a little more oil, and scramble eggs until set before mixing with vegetables.
  4. Add day-old rice, breaking up clumps, and stir-fry for 2-3 minutes until heated through and slightly toasted.
  5. Pour in soy sauce and sesame oil. Toss vigorously for 1-2 minutes to combine and coat all ingredients.
Serving
  1. Garnish with green onions or sesame seeds if desired, and serve immediately.

Notes

Using day-old rice is crucial for the best fried rice texture, as fresh rice can be too moist and clump together. Feel free to adjust the vegetables based on what you have on hand or prefer.