This easy vegetable fried rice recipe is your ticket to a delicious dinner in under 20 minutes! Made with day-old rice, crisp veggies, and bold seasoning, it’s the perfect clean-out-the-fridge meal that’s anything but boring. Love quick vegetarian dishes? Try our vibrant Napa Cabbage Salad with Sesame Dressing or cozy Gluten-Free Red Lentil Dal. Want to learn the secret to perfect fried rice? Serious Eats breaks it down with expert tips.
✅ Servings: 2-4
✅ Prep Time: 5 min
✅ Cook Time: 10 min
Ingredients:
- 2 cups cooked and cooled rice (preferably day-old)
- 1 tbsp sesame oil (or avocado oil)
- ½ onion, diced
- 2 cloves garlic, minced
- 1-inch ginger, grated (optional)
- 1 cup mixed vegetables (peas, carrots, corn, bell peppers, etc.)
- ½ cup mushrooms or tofu crumbles (optional, for extra protein)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp rice vinegar (optional, for extra flavor)
- ½ tsp black pepper
- ½ tsp turmeric (optional, for color & anti-inflammatory benefits)
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds (optional)
Instructions:
1️⃣ Heat the Oil
In a large pan or wok, heat sesame oil over medium-high heat.
2️⃣ Sauté the Aromatics
Add onion, garlic, and ginger (if using). Sauté for 2 minutes until fragrant.
3️⃣ Cook the Veggies
Stir in the mixed vegetables and mushrooms (or tofu). Cook for 3-4 minutes until tender.
4️⃣ Add the Rice & Seasonings
Break up any clumps and stir in the rice, soy sauce, rice vinegar, black pepper, and turmeric. Stir-fry for 3-5 minutes, mixing well.
5️⃣ Finish & Serve
Turn off the heat and mix in green onions and sesame seeds. Serve hot!
Tips & Variations:
✅ Gluten-free? Use tamari instead of soy sauce.
✅ Extra protein? Add edamame, tofu, or tempeh.
✅ Want spice? Add sriracha or red pepper flakes.
✅ No leftover rice? Cook fresh rice and spread it on a tray to cool before using.
Would you like a variation with a specific ingredient? 😊🍛
