YumVerseEats
20-Minute Meals
Vegetable Fried Rice
A colorful fried rice loaded with vegetables and simple seasoning for an easy, versatile dish.
RECIPE AT A GLANCE
15
min
Active Time
20
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
One-pan wonder since everything happens in a single wok or skillet. Speedy from start to finish, you can have a restaurant-quality meal on the table in under 20 minutes.
Ingredients
Protein
• 2 large eggs, lightly beaten
Seasoning
• 1 cup frozen peas and carrots,
• 3 cloves garlic, minced
• 1 tsp toasted sesame oil
• 1 tsp fresh ginger (grated)
• 2 tbsp olive oil
Pasta & Grains
• 3 cups cooked jasmine rice (preferably chilled overnight)
• 3 tbsp low-sodium soy sauce
Vegetables
• ½ red bell pepper, diced
Sauce
• 1 tbsp vegetarian stir-fry sauce (or oyster sauce)
Topping
• ¼ cup green onions, chopped
How to Make It
1
Prep the Rice: If using cold rice, break up any large clumps with your hands or a fork before starting. This ensures every grain gets coated in sauce.
2
Scramble: Heat 1 tbsp of neutral oil (like avocado or vegetable oil) in a large wok or non-stick skillet over medium-high heat. Add the eggs and scramble quickly until just set. Remove and set aside.
3
Sauté Aromatics: Add another tablespoon of oil to the same pan. Toss in the white parts of the green onions, garlic, and ginger. Cook for 30 seconds until fragrant.
4
High-Heat Stir Fry: Add the bell peppers, peas, and carrots. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
5
The Toss: Turn the heat up to high. Add the rice and the scrambled eggs back into the pan. Pour the soy sauce and oyster sauce over the rice. Toss constantly for 2-3 minutes. You want the rice to "fry" and pick up a little bit of a golden edge.
6
The Finish: Remove from heat. Drizzle with the toasted sesame oil and toss in the green parts of the onions.
How to Make It
1
Prep the Rice: If using cold rice, break up any large clumps with your hands or a fork before starting. This ensures every grain gets coated in sauce.
2
Scramble: Heat 1 tbsp of neutral oil (like avocado or vegetable oil) in a large wok or non-stick skillet over medium-high heat. Add the eggs and scramble quickly until just set. Remove and set aside.
3
Sauté Aromatics: Add another tablespoon of oil to the same pan. Toss in the white parts of the green onions, garlic, and ginger. Cook for 30 seconds until fragrant.
4
High-Heat Stir Fry: Add the bell peppers, peas, and carrots. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
5
The Toss: Turn the heat up to high. Add the rice and the scrambled eggs back into the pan. Pour the soy sauce and oyster sauce over the rice. Toss constantly for 2-3 minutes. You want the rice to "fry" and pick up a little bit of a golden edge.
6
The Finish: Remove from heat. Drizzle with the toasted sesame oil and toss in the green parts of the onions.
Ingredients
Protein
• 2 large eggs, lightly beaten
Seasoning
• 1 cup frozen peas and carrots,
• 3 cloves garlic, minced
• 1 tsp toasted sesame oil
• 1 tsp fresh ginger (grated)
• 2 tbsp olive oil
Pasta & Grains
• 3 cups cooked jasmine rice (preferably chilled overnight)
• 3 tbsp low-sodium soy sauce
Vegetables
• ½ red bell pepper, diced
Sauce
• 1 tbsp vegetarian stir-fry sauce (or oyster sauce)
Topping
• ¼ cup green onions, chopped
Storage & Reheat
Store:
Store in an airtight container in the refrigerator for up to 4 days.
Reheat:
Reheat (Microwave): Place in a microwave-safe bowl, add a teaspoon of water or broth, and cover with a damp paper towel. Heat in 30-second bursts, stirring in between.
Swaps
No soy sauce? Use tamari in the same amount.
Avo's Tip
Never use freshly cooked, warm rice. It will turn into a mushy clump.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Add protein?
Tofu or shrimp.
Why mushy?
Rice too fresh.
Make vegan?
Skip eggs.
Quick Fixes
Rice mushy: Only use cold, day-old rice. Fresh rice has too much steam and turns the dish gluey.
Eggs rubbery: Scramble on medium heat in a cleared spot of the pan, then fold into the rice before they're fully set.
Sauce pooling at bottom: Add sauce in a thin stream while tossing constantly — don't pour it all in at once.
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