Save 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.
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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
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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.
Save 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.
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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.
Save 
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.
