Description

This Easy 20-Minute Veggie Fried Rice is a quick, flavorful, and colorful dish featuring tender mixed vegetables, aromatic garlic and ginger, and fluffy rice combined with savory soy sauce and a hint of chili heat. Perfect for a fast weeknight meal or a satisfying lunch, this recipe yields a wholesome, veggie-packed fried rice that bursts with umami flavor and can be easily customized with eggs or made vegetarian.

Ingredients

Scale

Rice and Vegetables

4 cups cooked rice (best if chilled overnight to prevent clumping)
2 cups mixed vegetables (carrots, peas, bell peppers, and corn)
4 stalks green onions (sliced thin)

Aromatics and Seasonings

3 cloves garlic (minced)
1 tablespoon ginger (freshly grated)
3 tablespoons soy sauce
1 teaspoon chili flakes (or Sriracha for heat)
2 teaspoons sesame oil (drizzle at the end)
2 tablespoons toasted sesame seeds (for garnish)

Eggs (Optional)

2 large eggs (lightly beaten)

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Instructions

Heat the Oil: Warm the sesame oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute, preparing the pan for cooking.
Sauté Aromatics: Add minced garlic and freshly grated ginger to the pan, stirring constantly for 30 seconds until fragrant, releasing their flavors into the oil.
Cook Vegetables: Add the mixed vegetables and cook for 3 to 4 minutes until they are crisp-tender but still vibrant and slightly crunchy.
Create Egg Well: Push the cooked vegetables to the side of the wok or skillet to form a well in the center for the eggs.
Cook Eggs: Pour the lightly beaten eggs into the well, let them sit undisturbed for 15 seconds, then scramble gently until just cooked through.
Add Rice: Stir in the chilled cooked rice, stirring constantly for 2 minutes to heat through evenly and prevent sticking or clumps.
Season Rice: Drizzle the soy sauce over the rice while tossing to coat it evenly, then finish by adding a drizzle of sesame oil to enhance the flavor.
Garnish and Serve: Remove from heat and garnish with thinly sliced green onions and toasted sesame seeds. Serve hot for best flavor and texture.

Notes

For best texture, use day-old rice that has been chilled overnight to avoid sogginess.
Vegetables can be swapped based on preference or availability—snap peas, broccoli, or mushrooms also work well.
The eggs are optional. Omit for a vegan version or replace with tofu scramble.
Adjust chili flakes or Sriracha to your preferred spice level.
Use low-sodium soy sauce to reduce salt content if desired.
Toast the sesame seeds lightly for enhanced nuttiness before garnishing.