Veggie-Packed Fried Rice

A vibrant, flavorful fried rice loaded with colorful vegetables, perfect for a quick and healthy meal.

I love making this fried rice on busy weeknights because it comes together quickly and always impresses my family. The colorful veggies make the dish visually appealing and delicious every time.

Ingredients

• Rice: 3 cups cooked and cooled jasmine or long-grain rice
• Vegetables: 1 tablespoon vegetable oil, 1 small onion finely diced, 2 cloves garlic minced, 1 cup carrots diced, 1 cup bell pepper (red or yellow) diced, 1 cup broccoli florets chopped small, 3/4 cup frozen peas thawed, 2 green onions sliced
• Flavorings & Sauce: 2 tablespoons soy sauce (use tamari for gluten-free), 1 tablespoon toasted sesame oil, 1 teaspoon freshly grated ginger, 1/2 teaspoon ground black pepper, optional 1 tablespoon sriracha or chili sauce for heat
• Eggs (optional, omit for vegan): 2 large eggs lightly beaten

Instructions

Prep ingredients:

Chop all vegetables and cook rice ahead of time for best texture.

Cook aromatics:

Heat vegetable oil in a large wok over medium-high. Add onion; sauté for 2 minutes. Stir in garlic and ginger; cook for 30 seconds.

Vegetables:

Add carrots, bell pepper, broccoli. Stir frequently for 4 minutes until vegetables are just tender.

Egg (if using):

Push vegetables to one side. Pour beaten eggs in. Scramble until set, then mix eggs with veggies.

Rice & Peas:

Add cooked rice and peas. Stir-fry 2 minutes to heat through, breaking up clumps.

Sauce & Seasonings:

Drizzle soy sauce and sesame oil. Add black pepper and optional sriracha. Toss well to combine.

Finish:

Remove from heat. Garnish with green onions and serve hot.

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This veggie-packed fried rice is always a hit with kids and adults alike in our house. We love customizing with different veggies depending on what's in the fridge.

Nutritional Information

Each serving contains about 310 calories with 8 g fat, 51 g carbohydrates, and 8 g protein.

Allergen Information

Contains soy if using soy sauce and eggs if included. Use tamari for gluten-free; check labels for hidden allergens.

Required Tools

You'll need a wok or deep skillet, spatula, sharp knife, cutting board, and a small bowl for eggs.

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Finish your fried rice with fresh lime wedges and cilantro for a burst of flavor. Enjoy hot and savor all the crisp-tender vegetables.

Recipe Questions & Answers

→ Can I make this dish vegan?

Yes, simply omit the eggs to keep it fully plant-based while maintaining great flavor and texture.

→ What type of rice works best?

Cooked jasmine or long-grain rice is ideal for a fluffy, non-sticky texture that absorbs flavors well.

→ How can I add more protein?

Incorporate cubed tofu or edamame to boost the protein content without overpowering the vegetable flavors.

→ Is soy sauce necessary, and are alternatives available?

Soy sauce adds umami depth, but tamari can be used as a gluten-free substitute without sacrificing taste.

→ What vegetables can I swap in?

Feel free to use snap peas, zucchini, corn, or any other favorite fresh veggies for variety and seasonality.

→ How do I enhance the dish’s flavor?

Ginger, garlic, toasted sesame oil, and optional chili sauce bring layers of aroma and spice to elevate the overall taste.