Veggie Fried Rice Recipe

I love a quick weeknight dinner that doesn’t sacrifice flavor for speed, especially when it involves using up leftovers. This particular easy veggie fried rice recipe delivers on that promise with vibrant, crispy vegetables and the incredible aroma of fresh ginger and toasted sesame oil. Instead of being bland or oily, this version features a unique, creamy spicy peanut drizzle that adds a gourmet twist to a simple classic. It’s the perfect way to use up leftover rice and a handful of fridge vegetables, transforming simple ingredients into a satisfying, family-friendly meal that’s ready in under 20 minutes. This easy veggie fried rice recipe is a new favorite in our home and proves that a meatless meal can be hearty and delicious.

Ingredients

• Day-old cooked jasmine rice: 450 g (3 cups) chilled
  Use day-old rice that has been stored in the refrigerator for at least 8 hours. Chilled rice is essential for a fluffy, non-soggy texture in fried rice. Jasmine rice provides the best flavor and texture contrast for this recipe.
• Vegetable oil: 30 ml (2 tablespoons) divided
  Use a neutral cooking oil with a high smoke point for stir-frying. Grapeseed, canola, or basic vegetable oil are excellent choices. Divide the oil as indicated to ensure proper searing of vegetables and rice.
• Mixed diced vegetables: 150 g (1 cup) mixed carrots, green beans, corn, peas
  Ensure vegetables are diced small and uniformly so they cook quickly and evenly during the stir-fry. Frozen mixed vegetables work well here; do not thaw them first, just add directly to the hot wok. This combination offers great texture and color contrast for a hearty meal.
• Finely diced red bell pepper: 75 g (½ cup)
  Adds natural sweetness and a vibrant red color to the dish. Dice the pepper roughly the same size as the other vegetables. Choose a firm, crisp bell pepper for best results.
• Aromatics: 2 cloves garlic minced, 15 g (1 tablespoon) fresh ginger grated, 2 large green onions sliced
  The fresh garlic and ginger create the aromatic base for the fried rice, adding depth of flavor. Mincing the garlic finely ensures it releases maximum flavor quickly without burning. Use the white parts of the green onion in the stir-fry and save the green parts for garnish.
• Soy sauce: 60 ml (¼ cup)
  Provides the main source of umami and salt for this veggie fried rice. Use regular soy sauce for maximum flavor, or use low-sodium soy sauce if preferred. For a gluten-free option, substitute with tamari or coconut aminos.
• Toasted sesame oil: 15 ml (1 tablespoon)
  Adds a distinct nutty aroma to the finished fried rice. This oil is potent; add it at the very end of cooking to preserve its flavor rather than cooking it off. Do not substitute for regular sesame oil; ensure it is labeled “toasted”.
• Spicy Peanut Drizzle: 60 g (¼ cup) creamy peanut butter, 30 ml (2 tablespoons) soy sauce, 15 ml (1 tablespoon) fresh lime juice, 15 ml (1 tablespoon) maple syrup, 10 ml (2 teaspoons) sriracha, 5 g (1 teaspoon) fresh ginger grated, 45 ml (3 tablespoons) warm water
  Use smooth, creamy peanut butter for a silky sauce consistency. The sriracha provides heat; adjust the amount based on your family’s preference for spice. The lime juice and maple syrup balance the richness of the peanut butter, creating a complex flavor profile.
• Garnish: 30 g (¼ cup) roasted peanuts roughly chopped, 15 g (¼ cup) fresh cilantro chopped
  The peanuts add a welcome crunch to contrast the soft rice. Fresh cilantro provides a bright, refreshing finish. If serving to children or those with nut allergies, substitute the peanuts with toasted sesame seeds.

Instructions

1. Prepare the Spicy Peanut Drizzle: In a small bowl, combine the peanut butter, soy sauce, lime juice, maple syrup, sriracha, and grated ginger. Whisk thoroughly until the mixture is completely smooth and uniform. Gradually add the warm water, one tablespoon at a time, continuing to whisk until the sauce reaches a smooth, pourable consistency. Set aside.
2. Cook the Vegetables: Heat 15 ml (1 tablespoon) of vegetable oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add the mixed diced vegetables (carrots, green beans, corn, peas) and red bell pepper. Stir-fry for 3-4 minutes, tossing continuously, until the vegetables are tender-crisp; ensure they maintain some bite and vibrant color.
3. Sauté the Aromatics: Remove the cooked vegetables from the wok and transfer them to a plate; set aside. Add the remaining 15 ml (1 tablespoon) of vegetable oil to the wok. Add the minced garlic, grated ginger, and the white parts of the sliced green onions, stir-frying for 30 seconds until fragrant; avoid burning the garlic.
4. Stir-Fry the Rice: Add the chilled day-old rice to the wok. Use your spatula to press down and break up any large clumps of rice. Stir-fry for 4-5 minutes, tossing frequently, until the rice is heated through and slightly toasted in appearance. If the rice clumps together or looks dry, add a small splash of soy sauce (about 1 teaspoon) to help break it apart. I always make sure the pan gets really hot here so the rice gets those crispy edges; this technique makes a big difference in a good veggie fried rice.
5. Combine and Season: Return the cooked vegetables to the wok with the rice. Pour in the soy sauce and toasted sesame oil. Stir-fry for another 1-2 minutes, tossing to ensure all ingredients are well combined and the veggie fried rice grains are evenly coated with the sauces.
6. Finish and Serve: Remove the wok from the heat. Stir in the green parts of the sliced green onions. Taste and adjust seasoning with additional soy sauce or sriracha if needed. Spoon the vibrant veggie fried rice into shallow bowls and generously drizzle with the prepared Spicy Peanut Drizzle. Garnish with chopped peanuts and cilantro.

Tips for Perfect Crispy Veggies and Sauce Swaps

For truly authentic fried rice, high heat is essential. A large wok or heavy-bottomed skillet over medium-high heat ensures the vegetables quickly caramelize and stay crisp instead of steaming in their own moisture. If you are preparing a large portion of this veggie fried rice, cook the vegetables and rice in separate batches to prevent overcrowding the pan, which lowers the temperature.

• Vegetable Swaps: You can easily substitute the specified vegetables with others. Good options include broccoli florets, snap peas, bok choy, or sliced mushrooms. The key is to keep the vegetables bite-sized so they cook quickly in the wok.
• Heat Adjustment: To create a family-friendly meal, simply reduce or omit the sriracha from the spicy peanut drizzle. For more intense heat, feel free to add extra sriracha to taste, or even a dash of chili oil.
• Make it a Meal: This easy veggie fried rice recipe can easily be customized with additional protein. Stir in pre-cooked firm tofu cubes, edamame, or a scrambled egg at the end of cooking to make it even more satisfying.

Meal Prep and Leftovers

This recipe is an excellent option for meal prep because several components can be prepared in advance to speed up weeknight assembly. The spicy peanut drizzle can be prepared up to three days ahead and stored in an airtight container in the refrigerator. Just be sure to whisk it again before serving as it may separate slightly.

• Reheating Leftovers: Reheat leftovers in a skillet over medium-high heat with a little extra oil to restore the texture; avoid reheating in the microwave for best results.
• Leftover Storage: Store leftover veggie fried rice in the refrigerator for up to 3 days in an airtight container. If you freeze it, the texture of the vegetables may change upon thawing, so refrigeration is preferable.

FAQs

What kind of rice is best for fried rice?

We recommend using day-old chilled jasmine rice for its aroma and firm texture. The chilling process dries out the rice grains, which prevents the final dish from turning out mushy or sticky. Basmati rice or other long-grain varieties can also work well, provided they are day-old.

Can I use fresh rice instead of day-old rice?

While possible, fresh rice contains too much moisture. If you must use fresh rice, spread it out on a baking sheet and refrigerate it for at least an hour to dry it out before cooking. This simple step greatly improves the texture of the finished veggie fried rice.

Can I add protein to this veggie fried rice recipe?

Yes, this recipe pairs beautifully with extra protein. Try adding pre-cooked firm tofu cubes, edamame, or even a scrambled egg. For a high-protein breakfast or snack, I sometimes add a tablespoon of peanut powder to the finished fried rice for a quick boost.

Can I use frozen vegetables?

Yes, frozen vegetables are a great shortcut. Do not thaw them first; add them directly to the hot wok and stir-fry slightly longer than fresh vegetables until they are tender-crisp. Frozen corn and peas are particularly good additions to a veggie fried rice recipe like this one.

How do I make this recipe gluten-free?

To make the recipe gluten-free, substitute the soy sauce in both the fried rice and the peanut drizzle with tamari or coconut aminos. Use equal parts of the substitution for a seamless flavor transition without sacrificing saltiness. This change makes the meal suitable for those following a gluten-free diet.

What can I use instead of sriracha?

If you don’t have sriracha, you can substitute it with chili garlic sauce for similar heat and flavor, or a pinch of cayenne pepper for pure heat. Adjust the amount based on your family’s preference for spice in this quick meal.

Conclusion

This easy veggie fried rice recipe demonstrates how simple ingredients and smart shortcuts can create a fast, flavor-packed meal that rivals any takeout option. The spicy peanut drizzle adds a fresh, exciting twist that upgrades this basic stir-fry into a satisfying weeknight dinner. Save this recipe for a night when you need something quick and easy, and prepare to be impressed by how much flavor it delivers. Save this recipe to Pinterest so you can easily find it for your next family dinner.

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