This veggie fried rice is one I’ve been making for over a decade. It’s quick, easy, and super customizable for whatever veggies you happen to have on hand!
3 T soy sauce (or tamari if you’re gluten-free)
1 T rice wine vinegar
2 tsp honey (or brown sugar)
2 tsp sambal olek or sriracha (more if you’d like it spicier)
1 T toasted sesame oil
2 1/2 T oil (divided)
3–4 C veggies (all chopped into 1/2 inch dice or smaller – I used onion, red bell pepper, and broccoli)
1/2 tsp kosher salt
2 cloves garlic, minced or grated
1 T ginger, minced or grated
3–4 C cooked rice
3 scallions, chopped
2 tsp sesame seeds
lime wedges and sriracha or more sambal for serving
In a small bowl, whisk together the soy sauce, rice wine vinegar, honey, sambal, and sesame oil. Set aside.
In a large non-stick skillet, heat 1 tsp of vegetable oil over medium heat. Beat the eggs and add to the pan. Cook until completely set and transfer cooked egg to a plate. Chop the eggs roughly with a knife (or a spatula).
Wipe pan out with a paper towel and raise heat to high. Add 1 tablespoon of vegetable oil, and when the oil begins to shimmer add your chopped veggies (not the scallions) and 1/2 tsp of kosher salt. Cook for five minutes, tossing frequently – they should start to take a little bit of color and soften just a bit. Transfer veggies to the plate with the eggs.
Lower heat to medium-high. Add the remaining vegetable oil. Saute the garlic and ginger in the oil for 30 seconds, or until fragrant. Add the rice and spread into an even layer. Let cook undisturbed for 3 minutes. Stir the rice (using a spatula to scrape it up), pat down into an even layer again and cook for additional 2 minutes, undisturbed.
Add veggies, eggs, and soy sauce mixture to the rice and stir to combine, cooking for about one more minute. Season to taste with additional salt. Garnish with scallions and sesame seeds. Serve with lime wedges and sriracha or sambal.
*It’s best to use day old rice for this. If not then make the rice, spread it out on a rimmed baking sheet to cool and stick it in the fridge for 20 minutes – this will mimic the texture of day old rice.
*Use tamari instead of soy sauce if you’re gluten free or omit the egg and sub out brown sugar for honey if you’re vegan.
*Use any veggies you’d like but just remember that they only cook for about five minutes, so for tougher veggies like carrots and broccoli, cut them small so they cook quickly.
Keywords: Easy weeknight dinner, vegetable fried rice, less than 30 minutes