Easy Fried Rice Vegetables

This easy fried rice with vegetables is perfect for transforming leftover rice into a flavorful and satisfying dish. It combines simple ingredients like carrots, peas, onions, and eggs with aromatic seasonings such as garlic, soy sauce, and sesame oil. Ready in about fifteen minutes, it serves as a quick meal or side that never feels ordinary.

The first time I made this, I only had a small amount of leftover takeout rice and some carrots, yet it turned out so delicious that my family insisted on having fried rice every week regardless of the veggies on hand.

Ingredients

• Cooked white rice: A day old rice gives the best texture as fresh rice can be sticky but fully cooled fresh rice works too
• Butter: Adds richness to the dish Unsalted butter is best if you want to control the salt level yourself
• Carrots: Provide crunch and a touch of sweetness Choose firm bright carrots for maximum flavor
• Onions: Add depth and a savory base White or yellow onions are great for classic taste
• Frozen peas: Bring color and gentle sweetness They cook fast and keep the rice tender
• Minced garlic: Boosts savory aroma Fresh garlic creates the most powerful flavor
• Garlic powder: Complements the fresh garlic Adds an extra layer of flavor
• Eggs: Beaten eggs add protein and creaminess Large farmfresh eggs are ideal
• Vegetable oil: Prevents sticking and helps toast the rice Use a neutral high heat oil for best results
• Soy sauce: Provides saltiness and umami Try to use naturally brewed soy sauce if possible
• Sesame oil: Adds a deep nutty aroma Choose toasted sesame oil for authentic flavor

Instructions

Sauté the Carrots:

Melt butter in a large skillet over medium heat. Add the chopped carrots and cook for about five minutes. Stir occasionally until the carrots soften and brighten in color. This step brings out the natural sweetness and creates a tender yet slightly crunchy texture.

Add Onions and Garlic:

Add the chopped onions to the skillet along with a pinch of salt and pepper. Cook until the onions are soft and translucent which should take around three minutes. Then add the minced garlic and stir for about one minute being careful not to brown the garlic as that can cause bitterness. This builds a rich, aromatic flavor base.

Cook the Eggs:

Push the cooked vegetables to the edges of the pan and drizzle about one tablespoon of vegetable oil into the center. Pour in the beaten eggs and let them begin to set for roughly thirty seconds. Gently stir the eggs through the vegetables and cook just until they are set but still tender. Overcooking will make them rubbery instead of creamy.

Add Rice and Peas:

Add the cold cooked rice to the skillet and drizzle with another tablespoon of vegetable oil. Stir in the frozen peas and mix well. Spread the rice evenly in the pan and let it cook mostly undisturbed for two to four minutes so the rice can start to get golden and develop a slight crispiness.

Season and Finish:

Drizzle the soy sauce and sesame oil evenly over the rice. Sprinkle the garlic powder and add salt and pepper to taste. Stir and toss everything together so the rice absorbs all the flavors. Let the mixture cook for another two minutes while stirring occasionally to keep the rice from sticking.

Plate and Enjoy:

Take the skillet off the heat. Spoon the fried rice into bowls and allow it to cool slightly. Letting the dish rest for a few moments helps all the flavors meld beautifully before serving.

My favorite part is always the crispy golden bits of rice that stick to the pan sides. I remember my kids fighting over those crunchy pieces every time I made this dish after swim practice.

Storage tips

Store any leftover fried rice in an airtight container in the fridge for up to three days. Reheat it gently on the stovetop adding a splash of water to keep the rice moist. For longer storage, you can freeze it in individual portions though frozen fried rice is best eaten within a month.

Ingredient substitutions

Try swapping white rice for brown rice or cooked quinoa for a different texture and flavor. Vegetables are very flexible here – bell peppers, mushrooms, or snap peas all work great. Adding leftover cooked meats, tofu, or shrimp provides extra protein and heartiness.

Serving suggestions

Enjoy this fried rice alongside grilled meats or roasted tofu. It also makes a quick and tasty lunch on its own. For extra flavor, add chili crisp or soy sauce at the table. Sometimes I top it with a fried egg or sliced avocado for added richness and creaminess.

This fried rice is a fast, flexible dish that makes the most of leftovers while pleasing the whole family.

Common Recipe Questions

→ Why use leftover rice for this dish?

Leftover rice is drier, preventing clumping and helping achieve the signature fluffy texture with crisp edges.

→ Can I substitute other vegetables?

Yes, bell peppers, corn, broccoli, or other available vegetables can replace carrots and peas for variety.

→ Is butter necessary or can I use just oil?

Butter adds richness, but vegetable oil can be used alone for a lighter, more neutral flavor.

→ How do I avoid overcooking the eggs?

Cook eggs gently with vegetables until just set, removing from heat promptly to keep them tender.

→ What do sesame oil and soy sauce add?

Soy sauce brings saltiness and umami, while sesame oil adds a deep, nutty aroma enhancing the overall flavor.