Main Course

Vegetable Fried Rice

Name: Vegetable Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 3 cup cooked rice day-old, cold; 1 tbsp sesame oil; 1 tbsp vegetable oil; 2 clove garlic minced; 1 tsp ginger grated; 0.5 pcs yellow onion diced; 1 pcs carrot diced; 0.5 cup frozen peas; 0.5 pcs bell pepper diced; 3 tbsp soy sauce; 1 tsp rice vinegar; 2 pcs scallion sliced; 0.5 tsp black pepper freshly ground

This quick and flavorful vegetable fried rice is a perfect weeknight meal. It's packed with colorful vegetables and savory seasonings, making it a satisfying vegetarian option. Using day-old rice is key for the best texture.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy
Per serving: 372 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

3 cupcooked rice, day-old, cold
1 tbspsesame oil
1 tbspvegetable oil
2 clovegarlic, minced
1 tspginger, grated
0.5 pcsyellow onion, diced
1 pcscarrot, diced
0.5 cupfrozen peas
0.5 pcsbell pepper, diced
3 tbspsoy sauce
1 tsprice vinegar
0.5 tspblack pepper, freshly ground

garnish

2 pcsscallion, sliced

Equipment

wok · large skillet · spatula · cutting board · knife

The method

Step by step

1
Heat the sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
About 1 min
Cook’s note: Ensure your wok or skillet is hot enough before adding ingredients to achieve a good stir-fry.
2
Add the garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant.
3
Add the yellow onion, carrot, and bell pepper to the skillet and stir-fry for 3-4 minutes until the vegetables start to soften.
About 4 min
Cook’s note: Keep the vegetables moving constantly to ensure even cooking and prevent burning.
4
Stir in the frozen peas and continue to cook for another 1-2 minutes.
About 2 min
5
Add the day-old cooked rice to the skillet, breaking up any clumps with your spatula.
Cook’s note: Cold, day-old rice works best as it separates easily and doesn't get mushy.
6
Pour the soy sauce and rice vinegar over the rice and vegetables.
7
Stir everything together thoroughly, ensuring the rice is evenly coated with the sauce and heated through, about 3-5 minutes.
About 5 min
8
Season with black pepper to taste.
9
Garnish with sliced scallions before serving hot.

Per serving

Nutrition

70%Score

Calories: 372.2kcal
Protein: 7.8g
Carbs: 66.9g
Fat: 8g
Fibre: 4g
Sugar: 4.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover fried rice in an airtight container in the refrigerator.

Reheating

Reheat in a skillet over medium heat with a splash of water or in the microwave until warmed through.