Crispy Vegetable Fried Rice

A vibrant, flavorful bowl featuring golden, crispy rice tossed with colorful sautéed vegetables and savory seasonings. Perfect for a light yet satisfying supper.

This recipe has been a favorite in my household for its ease and vibrant flavors that never disappoint.

Ingredients

• Rice: 3 cups cooked jasmine rice (preferably day-old, chilled)
• Vegetables: 1 cup carrots, diced , 1 cup bell pepper, diced (red or yellow) , 1 cup broccoli florets, chopped small , 1 cup sugar snap peas, sliced , 3 green onions, thinly sliced , 2 cloves garlic, minced , 1 tablespoon fresh ginger, grated
• Sauce & Seasoning: 2 tablespoons soy sauce (use tamari for gluten-free) , 1 tablespoon toasted sesame oil , 1 tablespoon vegetable oil (for frying) , 1 teaspoon rice vinegar , 1 ½ teaspoon chili flakes (optional)
• Garnish: 2 tablespoons toasted sesame seeds , ¼ cup fresh cilantro, chopped , Lime wedges (optional)

Instructions

Step 1:

Heat the vegetable oil in a large, nonstick skillet or wok over medium-high heat.

Step 2:

Add the carrots and broccoli stir-fry for 2 minutes until they begin to soften.

Step 3:

Add the bell pepper, sugar snap peas, garlic, and ginger. Continue stir-frying for 2 3 minutes, until fragrant and just tender.

Step 4:

Push the vegetables to the side. Add the chilled rice to the pan, spreading it in an even layer. Increase heat to high and let the rice cook undisturbed for 2 minutes to crisp the bottom.

Step 5:

Stir the rice with the vegetables, drizzle in the sesame oil, soy sauce, and rice vinegar. Add chili flakes if desired.

Step 6:

Stir-fry everything together for 2 3 minutes until the rice is heated through and slightly crispy.

Step 7:

Remove from heat. Stir in green onions and adjust seasoning if needed.

Step 8:

Divide into bowls. Sprinkle with toasted sesame seeds, fresh cilantro, and serve with lime wedges.

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This dish always brings my family together around the table, enjoying every colorful bowl

Required Tools

Large nonstick skillet or wok , Spatula , Chefs knife , Cutting board

Allergen Information

Contains soy (soy sauce) Use gluten-free tamari if needed Sesame (sesame oil, sesame seeds) If adding optional ingredients (egg, tofu), check for additional allergens Always double-check ingredient labels if you have allergies

Nutritional Information

Calories: 280 Total Fat: 6 g Carbohydrates: 50 g Protein: 6 g

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This crispy vegetable fried rice bowl is your perfect go-to meal for a flavorful, quick, and wholesome dinner.

Recipe FAQs

→ What type of rice works best for crispy texture?

Day-old, chilled jasmine rice is ideal as it reduces moisture, allowing the rice to crisp up nicely during cooking.

→ Can I customize the vegetables in this dish?

Yes, you can swap or add vegetables like zucchini, mushrooms, or baby corn based on preference or availability.

→ How do I achieve the perfect crisp on the rice?

Spread the chilled rice evenly in a hot pan and let it cook undisturbed on high heat for a couple of minutes before stirring.

→ Are there suggested protein additions?

Adding sautéed tofu, scrambled eggs, or edamame can boost protein content and complement the flavors.

→ What garnishes enhance the dish best?

Toasted sesame seeds, fresh cilantro, and a squeeze of lime juice bring brightness and texture to the bowl.