Vegetable Fried Rice
The ultimate use-what-you-have meal — day-old rice tossed with colorful vegetables. Better than takeout, ready in 10 minutes.
🕐 Prep 5m🔥 Cook 10m🍽️ Serves 4🌶️ Quick● easy⚡ 320 kcal
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Ingredients
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4 cupsCooked white riceday-old
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1 cupFrozen peas and carrotsthawed
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½ cupCorncanned, drained
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3 largeEggsbeaten
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2 tbspSoy sauce
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1 tspSesame oil
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2 tbspVegetable oil
Method
1
Scramble Eggs
Heat 1 tbsp oil over high heat. Scramble eggs quickly. Remove when just set.
2
Fry Rice
Add remaining oil. Add rice, spread flat. Press down. Let sit 45 sec. Toss and repeat.
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3
Add Vegetables
Add peas, carrots, and corn. Stir-fry 1 min.
4
Season
Return eggs. Pour soy sauce around edges of pan. Toss 1 min.
5
Finish
Drizzle sesame oil. One final toss. Serve immediately.
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Rate This Recipe
4.4 ★ from 210 cooks
Nutrition Per Serving
Calories320 kcal
Protein10g
Carbs48g
Fat10g
Sodium480mg
Fiber4g
💡 Pro Tips
💡 Day-old rice is essential — fresh rice turns mushy.
💡 Pour soy sauce around the edges of the pan, not on the rice.
💡 The 'press and wait' technique creates crispy bits.
🔬 Diet Adaptations
Gluten-FreeUse tamari.
VeganAlready vegan. Add cubed tofu for protein.
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