Description
This easy veggie fried rice recipe uses day-old rice and fresh aromatics for a quick weeknight meal, enhanced by a creamy spicy peanut drizzle. It’s ready in under 20 minutes and perfect for using up leftover ingredients.
Ingredients
Scale
- 3 cups day-old jasmine rice, chilled
- 2 tablespoons vegetable oil, divided
- 1 cup mixed vegetables (carrots, peas, corn, green beans), diced
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 large green onions, sliced and separated
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce (for sauce)
- 1 tablespoon fresh lime juice
- 1 tablespoon maple syrup
- 2 teaspoons sriracha
- 1 teaspoon grated fresh ginger (for sauce)
- 3 tablespoons warm water
- 1/4 cup chopped roasted peanuts, for garnish
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Prepare Spicy Peanut Drizzle: In a small bowl, combine peanut butter, soy sauce, lime juice, maple syrup, sriracha, and grated ginger. Whisk thoroughly until smooth, then add warm water gradually until the sauce reaches a pourable consistency. Set aside.
- Cook Vegetables: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the mixed vegetables and diced red bell pepper. Stir-fry for 3-4 minutes until tender-crisp. Transfer vegetables to a plate and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the wok. Sauté the minced garlic, grated ginger, and white parts of the green onions for 30 seconds until fragrant. Avoid burning the garlic.
- Stir-Fry Rice: Add the chilled day-old rice to the wok. Break up any large clumps and stir-fry for 4-5 minutes, tossing frequently, until the rice is heated through and slightly toasted.
- Combine Ingredients: Return the cooked vegetables to the wok with the rice. Pour in the soy sauce and toasted sesame oil. Stir-fry for 1-2 minutes, ensuring all ingredients are combined and coated.
- Finish and Serve: Remove the wok from the heat. Stir in the green parts of the green onions. Serve the fried rice immediately, drizzled generously with the spicy peanut sauce and garnished with chopped peanuts and cilantro.
Notes
For best results, always use day-old chilled rice to prevent sogginess. Reheat leftovers on the stovetop rather than in the microwave to maintain texture. To make this recipe gluten-free, substitute soy sauce with tamari.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: veggie fried rice, easy, quick dinner, peanut sauce, spicy, vegetarian, weeknight meal, stir-fry, rice, leftovers