Looking to use up leftover rice? Then try this simple yet delicious vegetable fried rice that gets ready in 20 minutes. It is a vegan and gluten free dish that makes a wholesome meal on weekdays.
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Nothing can be as simple and easy as veggie fried to repurpose leftover rice into something tasty and nutritious. It is so quick, effortless and cost effective. It makes a perfect busy midweek meal.
This is also a budget friendly recipe that keeps your family full and happy. The best part is that you can use up most of the random vegetables lying in the fridge which would otherwise end up in the bin.
Why we love fried rice
Easy way to use up leftover rice.
Require minimal ingredients to prepare
Beginner friendly recipe
Ingredients
- Vegetables: Carrot, cabbage, green beans, capsicum, garlic and spring onioin (green onion).
- Spices and Sauces: Soy sauce, vinegar, crushed black pepper and salt.
- Rice: I have used leftover sona masoori rice. But you can use basmati, long grain or any other variety.
- Oil: I have used olive oil but use any cooking oil that you use regularly in your kitchen.
See the recipe card for quantities.
Step by Step Instructions
Finely chop the mixed vegetables, onions, garlic, and spring onions.
Heat a large skillet over medium-high heat.
Add oil and let it get hot.
Add garlic and the mixed vegetables to the pan and stir-fry for about 3-5 minutes until they are tender but still crisp.
Now mix in crushed black pepper.
Add the leftover rice to the pan, breaking up any clumps with a spoon or spatula.
Add salt and pour the soy sauce and vinegar over the rice and mix well to combine the rice with vegetables and sauces.
Add the chopped spring onions and stir the rice once again.
Taste and adjust seasoning if necessary.
Serve piping hot vegetable fried rice on its own or with side dishes such as gobi manchurian, orange cauliflower or honey garlic cauliflower.
Substitutions and Variations
Vegetables: Use other vegetables such as corn, peas and broccoli.
Protein: Try adding paneer or boiled chickpea for protein addition.
Check out corn fried rice recipe on the blog.
Storage
As it's made with leftover rice, it must be finished the same day.
Tips and Tricks
Day Old Rice: Leftover rice that has been refrigerated works best as it dries out slightly, making it less sticky and ideal for frying.
Cook Small Quantities: If you’re making a large batch, cook the rice in batches depending on the size of the skillet. Overfilling the skillet can make it difficult to toss vegetables and rice together.
Maintain Heat: Use high heat to stir-fry vegetables as it enhances the flavour of the dish.
Salt: As soy sauce contains salt, be mindful while adding salt. After combining rice with the seasoned veggies, taste it and adjust the seasoning if necessary.
Related
Looking for other recipes with left over rice? Try these:
More Rice Recipes
Pairing
KEEP IN TOUCH
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📖 Recipe Card
Vegetable Fried Rice
Equipment
- 1 Heavy Bottom Steel Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 500 gms (or) 3 Cups Cooked Rice
- 2 Tablespoons Oil
- 2 Cloves Fresh Garlic mince/chop finely
- ¼ Cup Carrot wash, peel and chop finely
- ¼ Cup Green Beans wash, trim edges and chop finely
- ¼ Cup Cabbage wash and shred finely
- ¼ Cup Capsicum wash, discard seeds and chop finely
- 1 Teaspoon Black Pepper adjust to taste
- Salt as required
- 2 Teaspoons Soy Sauce
- 1 Teaspoon Vinegar
- 3 Spring Onions/Green Onions wash, and chop finely
Instructions
- Finely chop the mixed vegetables, onions, garlic, and spring onions.2 Cloves Fresh Garlic, ¼ Cup Carrot, ¼ Cup Green Beans, ¼ Cup Cabbage, ¼ Cup Capsicum
- Heat a large skillet over medium-high heat.
- Add oil and let it get hot.2 Tablespoons Oil
- Add garlic and the mixed vegetables to the pan and stir-fry for about 3-5 minutes until they are tender but still crisp.2 Cloves Fresh Garlic, ¼ Cup Carrot, ¼ Cup Green Beans, ¼ Cup Cabbage, ¼ Cup Capsicum
- Now mix in crushed black pepper.1 Teaspoon Black Pepper
- Add the leftover rice to the pan, breaking up any clumps with a spoon or spatula.500 gms (or) 3 Cups Cooked Rice
- Add salt and pour the soy sauce and vinegar over the rice and mix well to combine the rice with vegetables and sauces.Salt, 2 Teaspoons Soy Sauce, 1 Teaspoon Vinegar
- Add the chopped spring onions and stir the rice once again.3 Spring Onions/Green Onions
- Taste and adjust seasoning if necessary.
- Serve hot on its own or with side dishes such as gobi manchurian, orange cauliflower or honey garlic cauliflower.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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