Skip the Takeout: Veggie Fried Rice Made Easy!
This Chinese-inspired fried rice is one of my all-time favourites. It’s quick, easy, and endlessly customizable with your favorite add-ins. Best of all, it’s packed with bold flavour and totally crave-worthy.
Ingredients
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 cup carrot, diced
- 1 cup sweet pepper, diced
- 1 cup frozen peas
- 2 eggs, scrambled
- 4 cups cooked rice, cooled
Instructions
- In a large skillet or wok, heat 1–2 tablespoons of sesame oil over medium heat until shimmering and fragrant.
- Add the diced onion and minced garlic to the pan. Cook, stirring occasionally, for 2–3 minutes or until the onions become soft and translucent and the garlic is fragrant—be careful not to let the garlic burn.
- Stir in the chopped carrots and bell peppers. Continue cooking for about 4–5 minutes, or until the vegetables are tender and slightly caramelized, stirring often to ensure even cooking.
- Push the cooked vegetables to one side of the pan. On the empty side, pour in the beaten eggs. Let them sit for a few seconds, then gently scramble until fully cooked. Break them into small pieces with your spatula, then mix them in with the vegetables.
- Stir in the frozen peas and cook for 1–2 minutes, just until they’re warmed through.
- Add the cooked, chilled rice to the pan, breaking up any clumps. Pour the soy sauce evenly over the rice and stir everything together until the rice is well coated and heated through. Let it cook for another 2–3 minutes, stirring occasionally, to allow the flavours to meld and the rice to get a little crispy in spots if desired.
- Taste and adjust seasoning if needed (add more soy sauce or a splash of sesame oil). Serve hot and enjoy your homemade vegetable fried rice!