Go Back
- 2 cups cooked jasmine rice - 1 cup mixed bell peppers - 1 cup carrot - 1 cup snow peas - 1/2 cup red onion - 2 cloves garlic - 1 inch fresh ginger - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - 2 tablespoons soy sauce - Salt and pepper to taste - 2 green onions for garnish The key to a great Veggie Loaded Fried Rice is fresh, colorful ingredients. I love using day-old jasmine rice for this dish. The rice grains stay separate, which helps the dish not become mushy. For the veggies, I choose a mix of bell peppers, carrots, and snow peas. These add color and crunch. You will also need some aromatics. Red onion, garlic, and fresh ginger create a wonderful base for flavor. The sesame oil adds a nice nutty taste, while vegetable oil helps with frying. Seasoning is simple. Soy sauce gives that umami punch, and salt and pepper enhance all the flavors. Lastly, chopped green onions make a lovely garnish. They not only add flavor but also a pop of green color. Gather these ingredients, and you're ready to create a delicious and healthy meal. Using day-old rice is key for this dish. Fresh rice can get mushy when fried. Cold rice keeps its shape and gives a better texture. Chop all your vegetables before you start cooking. This makes the cooking process smooth and fast. Aim for even pieces. This helps them cook evenly. First, heat your vegetable oil in a large frying pan or wok. Set the heat to medium-high. Wait until the oil shimmers. This shows it's hot enough. Next, add the diced red onion, minced garlic, and grated ginger. Sauté these for 1-2 minutes. The onion should change color and smell sweet. Now, stir in the mixed bell peppers, carrots, and snow peas. Cook these for about 3-4 minutes. Stir often until the veggies are tender yet crunchy. Then, push the veggies to the sides of the pan. Add the cold jasmine rice in the center. Break up any clumps with a spatula. Mix the rice with the veggies well. Drizzle soy sauce and sesame oil over the rice mixture. Stir everything together. Heat for another 2-3 minutes. Season with salt and pepper to taste. Finally, toss in the chopped green onions. Mix well before serving hot. Enjoy your Veggie Loaded Fried Rice! - How to avoid mushy rice: Use day-old jasmine rice. Fresh rice has too much moisture. Cold rice fries better and stays fluffy. Spread fresh rice on a tray to cool before using. - Tips for achieving vibrant vegetable colors: Cook veggies quickly over high heat. This keeps their bright colors. Add them in stages to control cooking time. Don't overcrowd the pan; it traps steam and dulls colors. - Using day-old rice for better texture: Day-old rice has dried out, making it perfect for frying. You can also prepare rice a day ahead. Store it in the fridge to let it cool completely. - Storing prepped vegetables for easier cooking: Chop veggies in advance. Store them in airtight containers. This saves time and keeps them fresh. You can mix and match your favorite vegetables for fun flavors. - Overcooking the veggies: Cook them until just tender. They should still have a nice crunch. This keeps the dish fresh and colorful. Taste as you go to get the right texture. - Not seasoning adequately: Season your dish as you cook. Use soy sauce and salt to enhance flavors. Remember to taste before serving. A little seasoning goes a long way in fried rice. {{image_2}} You can add protein to your veggie fried rice for more flavor and nutrition. Here are some options: - Tofu: Firm tofu works great. Cut it into cubes and fry it before adding to the rice. - Chicken: Use diced chicken breast. Cook it until done, then mix it in. - Shrimp: Small shrimp cook quickly. Add them right after the veggies. If you're vegetarian or vegan, consider these protein sources: - Edamame: These young soybeans add protein and color. - Chickpeas: Canned chickpeas are easy to add. Just rinse and toss them in. - Tempeh: This fermented soy product has a nutty flavor. Cut it into small pieces and fry before mixing it in. Feel free to swap out the veggies based on what you have or what's in season. Some ideas include: - Zucchini: This vegetable adds moisture and a mild taste. Cut it into small pieces. - Broccoli: Cut into tiny florets. It adds crunch and a nice green color. - Cauliflower: This can be used instead of rice for a low-carb version. Adding greens can boost the nutrition too. Try: - Spinach: Add fresh spinach near the end for quick wilting. - Kale: Chop it finely and add it early for more texture. There are many ways to make your fried rice even more tasty. Here are some fun ideas: - Other sauces: Try sweet chili sauce for a bit of heat. Hoisin sauce adds a sweet touch. - Toasted sesame seeds: Sprinkle these on top for extra crunch and a nutty flavor. - Nuts: Chopped cashews or almonds can add great texture. Toss them in just before serving. Experiment with these variations to find your favorite mix! To store leftover fried rice, place it in an airtight container. Make sure to cool it down first. This helps keep it fresh. You can store it in the fridge for up to four days. It’s best to eat it within this time for the best taste and safety. The best way to reheat fried rice is in a pan. Heat it over medium heat. Stir it often to prevent burning. You can also add a splash of water to keep it moist. Avoid the microwave if you want to keep the rice from getting soggy. It’s best to reheat in small batches for even heating. To freeze fried rice, let it cool completely. Then, divide it into portions and use freezer bags. Remove as much air as possible before sealing. You can freeze it for up to three months. When you want to eat it, thaw it overnight in the fridge. Reheat it in a pan or microwave until hot. Yes, you can use any rice. Jasmine rice works best for its texture. If you don't have jasmine rice, use basmati or long-grain rice. Just ensure the rice is cooked and cooled before frying. Fresh rice tends to become mushy. Day-old rice holds up better. Yes, this recipe can be gluten-free. Use tamari instead of soy sauce to keep it gluten-free. Always check labels on sauces for hidden gluten. Most of the veggies and rice are naturally gluten-free. To add heat, you can include chili flakes or fresh sliced chili. You can also try sriracha or other hot sauces. Mix these in when you add the soy sauce. This will give your fried rice a nice kick. Veggie Loaded Fried Rice pairs well with many dishes. Try serving it with stir-fried tofu or grilled chicken. You can also have it with a side of spring rolls or a simple salad. The flavors mix well with these options. Yes, you can prepare this dish ahead. Cook and cool the rice, then chop your veggies. Store them in the fridge until you're ready to fry everything up. You can also make the fried rice and keep it in the fridge for a day. Just reheat it well before serving. This article covered how to create delicious veggie-loaded fried rice. We explored key ingredients, cooking techniques, and helpful tips to ensure perfect results. By using day-old rice and fresh vegetables, you can make a satisfying dish. Remember to avoid common mistakes, like overcooking veggies or skipping seasoning. Feel free to experiment with proteins and sauces for unique flavors. With practice, you'll master this recipe. Enjoy your cooking journey and tasty meals!

Veggie Loaded Fried Rice

Savor the deliciousness of Veggie Loaded Fried Rice, packed with vibrant colors and fresh flavors! This quick and easy recipe features jasmine rice paired with bell peppers, snap peas, and carrots, all tossed in a savory soy sauce blend. Perfect for a weeknight dinner or meal prep, it takes just 20 minutes to whip up. Click through for the full recipe and delight your taste buds with this nutritious dish!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked jasmine rice (preferably day-old)

1 cup mixed bell peppers (red, yellow, green), diced

1 cup carrot, finely chopped

1 cup snow peas, sliced

1/2 cup red onion, diced

2 cloves garlic, minced

1 inch fresh ginger, grated

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon vegetable oil

2 green onions, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Prepare Ingredients: Ensure your cooked jasmine rice is cold, as this prevents it from becoming mushy when frying. Chop all vegetables and set aside.

    Heat Oil: In a large frying pan or wok, heat the vegetable oil over medium-high heat until shimmering.

      Sauté Aromatics: Add the diced red onion, minced garlic, and grated ginger to the pan. Sauté for 1-2 minutes until fragrant and the onion becomes translucent.

        Add Vegetables: Stir in the mixed bell peppers, carrots, and snow peas. Cook for about 3-4 minutes, stirring often, until the veggies are just tender but still have a crunch.

          Incorporate Rice: Push the vegetables to the sides of the pan and add the cold jasmine rice to the center. Using a spatula, break up any clumps and mix the rice with the vegetables.

            Flavor it Up: Drizzle soy sauce and sesame oil over the rice mixture. Stir everything together until the rice is heated through, about another 2–3 minutes. Season with salt and pepper to taste.

              Finishing Touches: Toss in the chopped green onions and mix well. Remove from heat.

                Serve Hot: Scoop the veggie fried rice into bowls or onto plates.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                    - Presentation Tips: Serve in a colorful bowl and garnish with additional green onions and sesame seeds for added crunch and visual appeal.

                      Enjoy your Veggie Loaded Fried Rice!