Easy Fried Rice Vegetables

This easy fried rice with vegetables is perfect for turning leftover rice into a quick, satisfying meal. It blends fluffy white rice with sautéed carrots, onions, peas, and tender scrambled eggs, all brought together by the richness of butter and a mix of savory garlic, soy sauce, and toasted sesame oil. It is a speedy dish you can make in one skillet in under 30 minutes, ideal for busy evenings or when you want something comforting without much fuss. Season it well and serve it warm to enjoy the full depth of its flavors.

My first batch started from a small amount of leftover rice and carrots and turned into a weekly favorite for my family. Now, no matter the veggies on hand, fried rice is a requested dish in our house.

Ingredients

• Cooked white rice: ideally a day old for best texture and less stickiness
• Butter: adds a rich buttery flavor unsalted gives you more control over salt levels
• Carrots: bring crunch and sweetness choose firm, bright carrots for best taste
• Onions: provide savory depth white or yellow onions work best for classic flavor
• Frozen peas: add color and subtle sweetness plus they cook quickly to keep everything tender
• Minced garlic: boosts savory aroma fresh is always stronger and more vibrant
• Garlic powder: complements fresh garlic by rounding out the flavor
• Eggs: beaten eggs give protein and creaminess large farm fresh eggs are preferred
• Vegetable oil: prevents sticking and helps achieve toasted rice use a neutral oil with high smoke point
• Soy sauce: delivers essential saltiness and umami naturally brewed is best if possible
• Sesame oil: just a few drops add a deep, nutty finish toasted sesame oil is classic for fried rice

Instructions

Sauté the Carrots:

Melt the butter in a large skillet over medium heat. Add the chopped carrots and cook them for about five minutes, stirring occasionally. The carrots should soften and brighten in color, which enhances their sweetness and texture and starts building the flavor base.

Add Onions and Garlic:

Add the chopped onions along with a pinch of salt and pepper. Sauté until the onions soften and become translucent, about three minutes. Then add the minced garlic and stir for about one minute, being careful not to let the garlic brown to avoid bitterness.

Cook the Eggs:

Push the softened vegetables to the edges of the skillet. Drizzle about one tablespoon of vegetable oil into the center. Pour in the beaten eggs and let them set undisturbed for about thirty seconds. Then gently stir the eggs through the vegetables, cooking just until they are set so they remain tender and creamy.

Add Rice and Peas:

Add the cold cooked white rice to the skillet. Drizzle another tablespoon of vegetable oil over the rice. Stir in the frozen peas and mix everything thoroughly. Spread the rice out evenly and let it cook without stirring for two to four minutes so it starts to develop crispy, golden edges in spots.

Season and Finish:

Drizzle soy sauce and sesame oil evenly over the rice mixture. Sprinkle in garlic powder and adjust salt and pepper as needed. Stir and toss all ingredients so the rice absorbs the full flavor. Let it cook for another two minutes to meld the seasoning fully into the dish.

Plate and Enjoy:

Remove the skillet from heat and spoon the fried rice into bowls. Let it rest for a few minutes off the heat to allow the flavors to settle before serving. This simple pause elevates the taste and texture.

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One of my favorite things about this dish is the crispy golden rice that forms on the pan edges. I have fond memories of my kids playfully fighting for those crunchy bits after swim practice.

Storage tips

Store leftovers in an airtight container in the fridge for up to three days. To reheat, use the stovetop with a splash of water to keep the rice from drying out. You can also freeze portions for longer storage, but fresh fried rice always tastes best.

Ingredient substitutions

Brown rice or cooked quinoa can replace white rice for a nuttier texture and added nutrients. Use any vegetables you like such as bell peppers, snap peas, or mushrooms. Adding leftover cooked meats or tofu is a great way to bulk up the protein content.

Serving suggestions

This fried rice pairs beautifully with grilled chicken, roasted tofu, or enjoyed as a quick lunch by itself. Try topping it with a fried egg or sliced avocado for extra richness. Adding chili crisp or more soy sauce at the table gives a nice kick.

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Enjoy this quick fried rice any night of the week. It’s an easy, flexible meal that makes great use of leftovers.

Frequently Asked Questions About Recipes

→ Why use leftover rice in fried rice?

Leftover rice is drier than freshly cooked rice, which prevents clumping and helps achieve that ideal fluffy texture with crisp edges.

→ Can I change the vegetables in this dish?

Absolutely, vegetables like bell peppers, corn, or broccoli can replace peas and carrots based on availability and preference.

→ Is butter necessary for the dish?

Butter adds richness and depth, but vegetable oil can be used alone for a lighter and more traditional flavor profile.

→ How can I avoid overcooking the eggs?

Whisk the eggs gently with the vegetables and cook only until just set, removing the pan from heat promptly to keep them tender.

→ What roles do sesame oil and soy sauce play?

Soy sauce delivers essential saltiness and umami while sesame oil adds a distinctive nutty aroma, elevating overall flavor.