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Final bowl of Vegetable Fried Rice topped with sesame seeds and chopped green onions, served with chopsticks on a wooden table.

🍚Vegetable Fried Rice – Quick & Flavorful Asian Comfort Food

This Vegetable Fried Rice is a colorful, delicious, and easy-to-make Asian dish packed with fresh veggies, fluffy rice, and savory flavors. 🥕🌽 Perfect for busy weeknights or when you need a satisfying meal in minutes, this fried rice recipe brings restaurant-style taste right to your kitchen — without the takeout! 🍳
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Asian, Chinese
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g cooked white rice (preferably day-old)
  • 80 g frozen peas
  • 60 g diced carrots
  • 50 g sweet corn
  • 40 g chopped onion
  • 2 garlic cloves, minced
  • 30 g chopped bell pepper (optional)
  • 2 eggs, lightly beaten
  • 30 ml soy sauce
  • 10 ml sesame oil (or vegetable oil)
  • Salt & pepper to taste
  • Green onions & sesame seeds for garnish

Equipment

  • 🍳 Wok or large non-stick skillet
  • 🥄 Wooden spoon or spatula
  • 🥣 Small mixing bowl
  • 🔪 Cutting board & knife

Method
 

  1. Prepare the ingredients: Chop all vegetables into small, even pieces. If using day-old rice, break apart any clumps with a fork.
    Chopped vegetables for Vegetable Fried Rice – diced carrots, onions, and bell peppers with small bowls of peas and corn beside them on a wooden cutting board.
  2. Scramble the eggs: Heat a wok over medium-high heat with a little sesame oil. Add beaten eggs and scramble them until just set, then remove from the wok and set aside.
    Soft scrambled eggs cooking in sesame oil inside a wok as the first step for Vegetable Fried Rice, with steam rising and golden texture visible.
  3. Cook the veggies: Add more oil to the wok, then stir-fry onion, garlic, carrots, peas, and corn for about 3–4 minutes, until slightly softened.
    Soft scrambled eggs cooking in sesame oil inside a wok as the first step for Vegetable Fried Rice, with steam rising and golden texture visible.
  4. Add the rice: Add the cooked rice to the wok. Stir constantly to mix with the veggies and remove excess moisture.
    Cooked white rice added into a wok with vegetables while preparing Vegetable Fried Rice, mixed with a wooden spatula under natural kitchen lighting.
  5. Season and combine: Pour in soy sauce and stir-fry for another 2–3 minutes until everything is evenly coated. Return scrambled eggs to the wok and toss to combine.
    Soy sauce being poured over rice and vegetables in a wok to season and mix the Vegetable Fried Rice evenly.
  6. Garnish and serve: Top with chopped green onions and sesame seeds. Serve hot and enjoy your homemade Vegetable Fried Rice! 🍽️
    Final bowl of Vegetable Fried Rice topped with sesame seeds and chopped green onions, served with chopsticks on a wooden table.

Notes

  • For the best texture, use day-old rice — freshly cooked rice tends to be too soft.
  • You can add extra protein like tofu, chicken, or shrimp.
  • Adjust soy sauce to taste or use low-sodium soy for a lighter version.