Go Back

Vegetable Fried Rice

Vegetable fried rice is a quick dinner idea for using leftover rice. It requires only vegetables, soy sauce, and oil for cooking. Adding tofu makes it more filling.
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 3 cups cooked jasmine rice chilled
  • 2 tablespoons vegetable oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup carrots diced
  • 1 cup frozen peas thawed
  • 1 red bell pepper diced
  • 2 eggs lightly beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce optional
  • 1 teaspoon toasted sesame oil
  • Salt and pepper to taste
  • 2 green onions sliced

Instructions
 

  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  • Add diced onion and garlic; sauté until fragrant and translucent, about 2 minutes.
  • Stir in carrots, peas, and red bell pepper; cook until tender, about 4-5 minutes.
  • Push vegetables to one side of the pan and pour in the beaten eggs on the empty side.
  • Scramble the eggs until cooked through, then mix with the vegetables.
  • Add the remaining oil and then the chilled rice, breaking up any clumps with a spatula.
  • Pour soy sauce, oyster sauce (if using), and sesame oil over the rice; stir well to combine.
  • Cook all together, stirring frequently, for another 5 minutes until rice is heated through.
  • Season with salt and pepper to taste, then remove from heat and garnish with sliced green onions.