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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!
Pin Recipe
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.