Name: Vegetable Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 cups day-old jasmine rice (preferably chilled for better frying); 1 cup mixed vegetables (carrots, bell peppers, odds and ends) (thinly sliced or diced); 2 cloves garlic (peeled and minced); 1 inch fresh ginger (peeled and minced); 1/2 cup frozen peas (no need to thaw); 2 tablespoons soy sauce (adjust to taste); 1 teaspoon sesame oil (for aroma); 2 spring onions spring onions (chopped, for garnish); 2 tablespoons vegetable oil (for stir-frying)

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This vegetable fried rice recipe is my go-to when I’m staring at a fridge full of odds and ends. Leftover carrots, wilted spinach, half a bell pepper—stuff I’d usually toss—become the base for something satisfying and honest. It’s like turning kitchen clutter into a quick, colorful meal without breaking a sweat.

There’s something quietly satisfying about repurposing what I already have, especially on busy weeknights. This dish isn’t about perfection but about making use of what’s in the fridge and giving it a new life. The smell of garlic and soy blending with whatever vegetables I grabbed that day always pulls me in—comfort and creativity all in one bowl.

Plus, cooking this way feels a little rebellious—less waste, less fuss, more flavor. It’s a reminder that even simple ingredients, thrown together with a bit of care, can come together to make something that feels just right, no fancy ingredients needed.

Focusing on how using leftover vegetables transforms vegetable fried rice into a quick, sustainable, and flavor-rich weeknight rescue.

Transforming Odds and Ends

I love how this dish turns leftover veggies into something vibrant and comforting.
There’s a quiet pride in transforming odds and ends into a quick, satisfying meal.
Cooking this reminds me that simple ingredients can really shine with a bit of care.
It’s the kind of dish that feels like a small victory after a busy day.
Sometimes, the messiest fridge yields the most unexpectedly delicious fried rice.

The story behind this recipe

This recipe grew out of late nights when I needed something quick but still nourishing. I started tossing whatever vegetables I had into a hot pan and adding rice—simple, honest, no fuss. It’s become my little kitchen ritual, a way to clear out the fridge and make something tasty without overthinking.
One evening, I threw in some spiralized zucchini and a handful of frozen peas, and the flavors just clicked. That unexpected crunch of zucchini paired with sweet peas and soy sauce became a small revelation. It’s funny how improvisation in the kitchen often leads to the best discoveries.
I keep coming back to this dish because it’s flexible and forgiving. It reminds me that you don’t need fancy ingredients or perfect technique, just a bit of heat, some good timing, and a splash of soy. It’s a humble dish, but it’s honest—something I always turn to when I want a quick, satisfying meal that feels personal.

Contextual origin, trivia, or history

Vegetable fried rice has roots in Chinese cuisine, where it was a clever way to use leftover rice and vegetables.
Historically, this dish was a practical kitchen hack, turning odds and ends into a hearty meal without waste.
In many Asian cultures, fried rice varies widely, each region adding its local vegetables and flavors, making it a versatile staple.
The dish gained global popularity in the 20th century, especially with the rise of home cooking and resourcefulness.
Today, vegetable fried rice is a symbol of quick, sustainable cooking—bringing together flavor, economy, and comfort.

Key ingredients and tips

Rice: I prefer day-old jasmine rice; it’s drier and less sticky, giving a better fry and chew. If fresh, spread it out and let it dry a bit before frying.
Carrots: I like thin matchsticks for even cooking and crunch. Use a mandoline if you want perfect consistency, but a sharp knife works fine—just watch your fingers!
Bell Peppers: Bright red or yellow add sweetness and color; the smell of them sizzling in the pan is sweet and smoky. Skip if you prefer more heat or a milder flavor.
Frozen Peas: They’re my secret weapon—quick to cook and pop with sweetness. No need to thaw; just toss them in towards the end for a bright, juicy burst.
Garlic & Ginger: Fresh is best—peel and mince to release that pungent, fragrant aroma when they hit the hot oil. If you’re short on time, garlic powder and ground ginger work, but they won’t be quite as punchy.
Soy Sauce & Oil: I use a splash of dark soy for depth and sesame oil for aroma—these are the flavor anchors. Light soy can be subbed, but skip the sesame if you don’t have it—it’s the finishing touch that makes it sing.
Spring Onions: Add just before serving for a fresh, crisp bite and a bright green splash—like a little garden in your bowl. If you’re out, chives or parsley work, but they won’t have quite the same punch.

Spotlight on key ingredients

Rice:

I prefer day-old jasmine rice; it’s drier and less sticky, giving a better fry and chew. If fresh, spread it out and let it dry a bit before frying.
Carrots: I like thin matchsticks for even cooking and crunch. Use a mandoline if you want perfect consistency, but a sharp knife works fine—just watch your fingers!
Bell Peppers: Bright red or yellow add sweetness and color; the smell of them sizzling in the pan is sweet and smoky. Skip if you prefer more heat or a milder flavor.

Peas, Garlic & Ginger:

Frozen Peas: They’re my secret weapon—quick to cook and pop with sweetness. No need to thaw; just toss them in towards the end for a bright, juicy burst.
Garlic & Ginger: Fresh is best—peel and mince to release that pungent, fragrant aroma when they hit the hot oil. If you’re short on time, garlic powder and ground ginger work, but they won’t be quite as punchy.

Notes for ingredient swaps

Rice: I prefer day-old jasmine rice; it’s drier and less sticky, giving a better fry and chew. If fresh, spread it out and let it dry a bit before frying.
Carrots: I like thin matchsticks for even cooking and crunch. Use a mandoline if you want perfect consistency, but a sharp knife works fine—just watch your fingers!
Bell Peppers: Bright red or yellow add sweetness and color; the smell of them sizzling in the pan is sweet and smoky. Skip if you prefer more heat or a milder flavor.
Frozen Peas: They’re my secret weapon—quick to cook and pop with sweetness. No need to thaw; just toss them in towards the end for a bright, juicy burst.
Garlic & Ginger: Fresh is best—peel and mince to release that pungent, fragrant aroma when they hit the hot oil. If you’re short on time, garlic powder and ground ginger work, but they won’t be quite as punchy.
Soy Sauce & Oil: I use a splash of dark soy for depth and sesame oil for aroma—these are the flavor anchors. Light soy can be subbed, but skip the sesame if you don’t have it—it’s the finishing touch that makes it sing.
Spring Onions: Add just before serving for a fresh, crisp bite and a bright green splash—like a little garden in your bowl. If you’re out, chives or parsley work, but they won’t have quite the same punch.

Equipment & Tools

Wok or large skillet: Handle high heat and stir-fry ingredients evenly.
Spatula: Toss and stir the rice and vegetables without breaking them.
Knife and cutting board: Prep vegetables uniformly for even cooking.
Small bowl: Hold prepped garlic, ginger, or sauces for quick addition.

Step-by-step guide to vegetable fried rice

Equipment & Tools: Prepare a large wok or deep skillet to handle the high heat and stir-frying. Have a spatula ready for tossing and a small bowl for prepping ingredients.
Cook your rice ahead of time—preferably day-old jasmine rice. If using fresh, spread it on a tray to dry for 15-20 minutes, then fluff with a fork.
Dice or thinly slice vegetables—carrots, bell peppers, and any odds and ends. Keep them uniform for even cooking.
Heat the wok over medium-high heat (~200°C / 390°F). Add a tablespoon of oil—vegetable or peanut—until shimmering.
Add garlic and ginger (if fresh) to the hot oil. Cook until fragrant, about 30 seconds, stirring constantly. Watch for a golden hue.
Toss in vegetables. Stir-fry until they start to soften—about 2-3 minutes. They should be bright and slightly charred at edges.
Push veggies to the side. Add another splash of oil, then add rice. Break clumps gently and stir to combine with veggies. Fry for 3-4 minutes, allowing rice to get a bit crispy and smoky.
Pour soy sauce evenly over the rice. Toss continuously—look for a glossy, slightly darker color. If rice sticks, add a splash of water or broth to loosen.
Add frozen peas and spring onions (if using). Stir for another minute until peas are hot and bright green, and everything is well combined.
Taste and adjust seasoning—more soy, salt, or pepper if needed. The aroma should be savory, with hints of garlic and sesame.
Rest & Finish: Remove from heat. For a final touch, drizzle with sesame oil, toss gently, and serve immediately with a sprinkle of fresh herbs or extra spring onions.

Serve immediately straight from the pan, garnished with chopped spring onions or herbs for freshness. No resting needed—this dish is best enjoyed hot and fresh for maximum texture and aroma.

How to Know It’s Done

Vegetables are tender yet retain some crunch, with vibrant color and slight char.
Rice is hot, slightly crispy at edges, glossy, and well-coated with soy sauce.
Peas are bright green and plump, with a burst of sweetness when bitten.