Vegetable fried rice is a quick, flavorful dish made by stir-frying cooked rice with vegetables, aromatics, and sauces. A popular version is similar to what you’ll find in many Asian cuisines under the broader dish Fried rice.
Here’s a simple homemade version:
🍚 Ingredients
- 2 cups cooked rice (preferably cold, day-old)
- 1 cup mixed vegetables (carrots, peas, capsicum, corn)
- 2–3 tbsp oil
- 3 cloves garlic (finely chopped)
- 1 small onion (chopped)
- 1–2 green chilies (optional)
- 2 tbsp soy sauce
- 1 tbsp chili sauce (optional)
- Salt to taste
- Black pepper to taste
- 1/2 tsp vinegar (optional)
- Spring onions for garnish
👩🍳 Instructions
1. Prepare the rice
Use cold, cooked rice so it doesn’t turn mushy. Break any clumps gently.
2. Heat the pan
Add oil in a wok or large pan on high heat.
3. Sauté aromatics
Add garlic, onion, and green chilies. Stir-fry for 1–2 minutes until fragrant.
4. Cook vegetables
Add mixed vegetables and cook for 3–5 minutes until slightly tender but still crunchy.
5. Add rice
Add the rice and toss gently so it mixes evenly with the vegetables.
6. Season
Add soy sauce, chili sauce, salt, pepper, and vinegar. Stir-fry on high heat for 2–3 minutes.
7. Finish
Garnish with spring onions and serve hot.
🍽️ Tips for best results
- Always use cold rice for separate, fluffy grains
- Cook on high heat for that “restaurant-style” smoky flavor
- Don’t overmix or the rice will break
- You can add chicken, egg, or shrimp for variation
If you want, I can also show you a street-style Pakistani version, a Chinese restaurant version, or a healthy low-oil version.
