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Complete recipe

Vegetable fried rice

A colourful skillet of vegetables and rice with a savoury soy finish. Made with leftover cooked rice.

By Forkue Updated

20 minutes3 servingseasylow budget
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Golden rice with peas, green beans, carrots, and red pepper in a green skillet
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Rice3 cups cooked · chilled
  • Mixed vegetables3 cups · frozen or finely diced
  • Soy sauce2 tbsp · measured
  • Garlic · optional2 cloves · minced

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Break up chilled cooked rice. Dry rice needs separate cooking time.
  2. Measure vegetables and soy sauce.
  3. Mince garlic if using.
  4. Heat a thin layer of oil in a wide skillet over medium-high heat. Stir-fry vegetables for 5–7 minutes until tender and hot; allow excess moisture to evaporate.
  5. Add garlic, if using, and stir for 30 seconds. Add rice, breaking up clumps with a spatula.
  6. Pour soy sauce around the edge and stir-fry for 4–5 minutes until rice is piping hot throughout. Taste before adding more salt and serve.

Cooking and storage notes

  • Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
  • Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.