Description

This Easy 20-Minute Veggie Fried Rice is a vibrant, flavorful dish packed with mixed vegetables, aromatic garlic and ginger, and a touch of heat from chili flakes or Sriracha. Quick to prepare and perfect for a satisfying weeknight meal, it features fluffy chilled rice stir-fried with eggs and soy sauce for an umami-rich taste, finished with toasted sesame seeds and sesame oil for a nutty aroma.

Ingredients

Scale

Rice and Vegetables

4 cups cooked rice (best if chilled overnight to prevent clumping)
2 cups mixed vegetables (carrots, peas, bell peppers, and corn)

Seasonings and Aromatics

3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
1 teaspoon chili flakes (or Sriracha for heat)
2 teaspoons sesame oil (for drizzling at the end)

Eggs and Garnishes

2 large eggs, lightly beaten (optional)
4 stalks green onions, thinly sliced
2 tablespoons toasted sesame seeds

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Instructions

Heat the oil: Heat 2 teaspoons of sesame oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute to ensure it’s hot enough for stir-frying.
Sauté aromatics: Add minced garlic and freshly grated ginger, stirring constantly for 30 seconds until fragrant, which builds the flavor base for the dish.
Cook vegetables: Add the mixed vegetables and stir-fry for 3 to 4 minutes until they become crisp-tender, preserving their texture and color.
Prepare eggs: Push the cooked veggies to one side to create a well in the center of the pan. Pour the lightly beaten eggs into the well, let them set for about 15 seconds, then scramble until just cooked to add protein and richness.
Add rice: Incorporate the chilled cooked rice, stirring constantly for 2 minutes to break up clumps and heat everything through evenly.
Season the rice: Drizzle soy sauce evenly over the rice, tossing gently but thoroughly to coat the grains with savory umami flavor. Finish by drizzling additional sesame oil for a fragrant nutty note.
Garnish and serve: Remove from heat and garnish with thinly sliced green onions and toasted sesame seeds. Serve the fried rice hot for the best taste and texture.

Notes

Chilling the rice overnight prevents it from becoming mushy and helps the grains stay separate during frying.
Feel free to substitute mixed vegetables with any preferred veggies such as broccoli, snap peas, or mushrooms.
For a vegan version, omit the eggs or use scrambled tofu instead.
Adjust the chili flakes or Sriracha according to your heat preference.
Using a wok or large skillet helps with even heat distribution and prevents overcrowding during frying.