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Veggie Fried Rice Weeknight Recipe

This Veggie Fried Rice Weeknight Recipe turns cooked rice and colorful vegetables into a quick vegan meal with big flavor.

Print Recipe
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • Cooked rice cold, day-old preferred – 2 cups
  • Olive oil or sesame oil – 1½ tablespoons
  • Garlic – 3 cloves minced
  • Ginger – 1 teaspoon grated
  • Carrot – ½ cup finely chopped
  • Green beans – ½ cup chopped
  • Bell pepper – ½ cup diced
  • Green peas – ½ cup
  • Spring onions – 3 tablespoons chopped
  • Soy sauce – 2 tablespoons
  • Rice vinegar – 1 teaspoon
  • Black pepper – ¼ teaspoon
  • Salt – to taste
  • Sesame seeds – 1 teaspoon optional

Method
 

  1. Heat oil in a wok over high heat.
  2. Add garlic and ginger, sauté for 30 seconds until fragrant.
  3. Add carrot, beans, bell pepper, and peas, stir-fry for 3–4 minutes.
  4. Add cooked rice and spread evenly in the pan.
  5. Let rice sit untouched for 1 minute for light crisping.
  6. Stir rice and vegetables together thoroughly.
  7. Add soy sauce, vinegar, salt, and black pepper.
  8. Toss well and finish with spring onions and sesame seeds.

Notes

Nutritional Values (Per Serving)

  • Calories: 390 kcal
  • Total Fat: 11 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 60 g
  • Fiber: 7 g
  • Protein: 11 g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 70%
  • Vitamin A: 45%
  • Iron: 20%
  • Magnesium: 18%
  • Potassium: 16%

Additional Notes / Tips to Enhance the Flavor

  • Add chili oil if patience feels thin.
  • Use leftover rice for better texture authority.
  • Finish with lime juice for sharp confidence.
Because fried rice should feel efficient, satisfying, and slightly smug.