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Gwen

Easy Vegetable Stir Fried Rice

A quick, colourful and flavour-packed vegetable fried rice made right in a sufuria! This easy recipe combines fresh, crunchy veggies, cold pre-cooked rice, and bold seasonings for a satisfying dish you can whip up in minutes. Perfect as a light meal or a tasty side to your favourite protein.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: Asian, Asian Inspired
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked and refrigerated rice, preferably a day old
  • 3 carrots, peeled and diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 white onions, diced
  • 3 cloves garlic, grated
  • 1 thumb-sized piece of ginger, grated
  • 1 large spring onions, separate white and green parts
  • ½ cup frozen green peas
  • 2 tbsp cooking oil
  • 3 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • Salt and black pepper to taste

Method
 

  1. Prep the veggies:
    Peel and dice the carrots, white onion, and bell peppers.
    Grate garlic and ginger.
    Slice the spring onions, separating the white and green parts.
  2. Heat oil in a sufuria over medium-high heat. Add the white part of the spring onions, diced onion, carrots, and bell peppers. Stir-fry for 3–4 minutes until they start to soften.
  3. Add ginger and garlic, stirring for a minute until fragrant.
  4. Add the pre-cooked, cold rice and frozen peas. Stir everything together, breaking up any rice clumps.
  5. Season with soy sauce, Worcestershire sauce, salt, and black pepper. Stir well to combine and heat through.
  6. Garnish with the green parts of the spring onions. Serve hot.
  7. Enjoy as-is, or pair with your favourite protein.

Notes

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I know you’re going to love this Easy Vegetable Stir Fried Rice. Please rate this recipe below (After you’ve made it, of course😉). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!