Vegetable Fried Rice
Transform your weekday dinners with this quick and flavorful Vegetable Fried Rice recipe, a perfect one-pan delight ready in just 30 minutes. Packed with vibrant diced carrots, red bell peppers, and sweet peas, this dish delivers a burst of color and nutrition, while scrambled eggs add a satisfying protein boost. Infused with garlic, soy sauce, and a hint of sesame oil, every bite is abundant with savory, umami flavors you’ll love. Ideal for using leftover rice, this stir-fry is both budget-friendly and customizable to suit your taste. Garnished with fresh green onions, this easy vegetable fried rice makes a delightful main course or side dish, perfect for busy weeknights or casual gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups cooked white rice
- 2 tablespoons vegetable oil
- 2 pieces large eggs
- 1 medium, diced carrot
- 0.5 cup frozen peas
- 1 medium, diced red bell pepper
- 3 stalks, sliced green onions
- 2 cloves, minced garlic
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare all ingredients before starting: dice the carrot and red bell pepper, slice the green onions, and mince the garlic.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the diced carrot and cook for 2-3 minutes until slightly softened.
Add the frozen peas and diced red bell pepper to the skillet, cooking for another 3-4 minutes until all vegetables are tender.
Push the vegetables to one side of the skillet and pour the remaining 1 tablespoon of vegetable oil into the empty part of the skillet.
Crack the eggs into the skillet and scramble them, cooking until fully set.
Mix the scrambled eggs with the vegetables and add the minced garlic, cooking for about 30 seconds until fragrant.
Add the cooked rice to the skillet, breaking up any clumps with a wooden spoon.
Pour the soy sauce over the rice and vegetable mixture, stirring to evenly combine.
Drizzle the sesame oil over the fried rice and add the salt and black pepper.
Continue to stir-fry the rice for another 3-4 minutes until it's thoroughly heated through.
Remove the skillet from the heat and sprinkle the sliced green onions over the top before serving.
Serve the vegetable fried rice hot and enjoy!
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4691 mg | 204% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 12.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 227 mg | 17% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1280 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
