Very Veggie Fried Rice Recipe – Easy Healthy Vegetarian Dinner Idea
This very veggie fried rice is a quick, healthy, and flavorful dish loaded with fresh vegetables. Perfect for busy weeknights, this vegetarian dinner combines fluffy rice, colorful veggies, and savory seasonings for a satisfying meal that’s both wholesome and delicious.
Equipment
- Wok or large skillet
- Wooden spoon or spatula
- Mixing bowls
- Measuring cups & spoons
Ingredients
- 3 cups cold, cooked rice (day-old preferred)
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- ½ cup onion, diced
- 1 cup carrots, diced
- 1 cup broccoli florets
- ½ cup peas
- ½ cup corn kernels
- 1 cup bell peppers, diced
- 2 eggs, lightly beaten (optional)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 2 green onions, sliced (for garnish)
- Toasted sesame seeds (optional)
Instructions
- Heat Oil: Warm vegetable oil in a wok or skillet over medium-high heat.
- Sauté Aromatics: Add garlic, ginger, and onion. Cook until fragrant, about 1–2 minutes.
- Cook Vegetables: Add carrots and broccoli first. Stir-fry for 3–4 minutes. Add bell peppers, peas, and corn. Cook until crisp-tender.
- Scramble Eggs (Optional): Push vegetables aside. Add eggs and scramble until just set.
- Add Rice: Stir in cold rice, breaking up clumps. Toss with vegetables and eggs.
- Season: Drizzle soy sauce and sesame oil. Stir-fry until evenly coated and heated through.
- Serve: Garnish with green onions and sesame seeds. Serve hot.
Notes
- Use day-old rice for the best texture.
- Cook vegetables in stages—firm ones first, softer ones later.
- Don’t overcrowd the pan; cook in batches if needed.
- Add soy sauce at the end to avoid soggy rice.
- Customize with tofu, tempeh, or extra spices for variety.