Veggie Fried Rice

Veggie Fried Rice

Recipe by Sandra MyersCourse: Dinner, LunchCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • 3 cups cooked white rice (or leftover rice)

  • 2 eggs, lightly beaten

  • ½ cup finely chopped onion

  • ½ cup chopped carrots

  • ½ cup chopped red bell pepper

  • ½ cup frozen peas

  • 2 teaspoons minced garlic

  • 3 tablespoons soy sauce or more to taste

  • 1 tablespoon vegetable oil, divided

  • 1 tablespoon toasted sesame oil

  • salt and pepper to taste

  • sliced green onions for garnish (optional)


  • Heat 2 teaspoons vegetable oil in a large wok or skillet over medium high heat.
  • Add onion and carrot, stir and cook 3-5 minutes until softened.
  • Stir in red bell pepper and continue to cook 2-3 minutes more. Add garlic and cook for 30 seconds.
  • Season with salt and pepper to taste. Transfer to a plate and cover to keep warm.
  • Pour remaining oil into pan; add eggs and cook, stirring occasionally. Break up with a spatula until eggs are scrambled and cooked through. Season with salt and pepper.
  • Add rice, reserved cooked veggies and frozen peas to pan. Stir in soy sauce and sesame oil. Mix gently until thoroughly combined and warmed through, for 3-4 minutes.
  • Season to taste with salt and pepper, add more soy sauce, if desired.
  • Turn off heat. Sprinkled with sliced green onions, if desired.
  • Serve immediately!
Veggie Fried Rice
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