Easy Vegetable Stir Fried Rice

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Looking for a quick, healthy, and flavour-packed meal you can make with what’s in your fridge? This Easy Vegetable Stir Fried Rice is the answer! No wok? No problem — your everyday sufuria will do just fine. It’s the perfect way to turn leftover rice and fresh veggies into a colourful, satisfying dish that’s ready in minutes. Pair it with your favorite protein or enjoy it on its own.

What Each Ingredient Does in Vegetable Stir Fried Rice

• Carrots: Carrots add a subtle natural sweetness and a firm, tender texture to the fried rice. They also brighten up the dish with their vibrant orange color, making it visually appealing. Rich in beta-carotene and fiber, they balance out the savoury notes of the seasonings.
• Red & Yellow Bell Peppers: These bring a sweet, slightly tangy flavour and a juicy crunch to every bite. They also enhance the dish’s colour — the more colours you have in your fried rice, the more appetising it looks. Bell peppers are also packed with vitamins A and C.
• White Onion: Onions form the aromatic base of the dish. When sautéed, they release a natural sweetness that blends beautifully with the other veggies. They also help mellow the sharpness of the garlic and ginger and build flavour depth.
• Garlic: Garlic adds a bold, savoury aroma and flavour. It infuses the oil at the beginning of cooking, giving the entire dish a rich, appetizing base. Its natural pungency balances the sweetness from the veggies and sauces.
• Ginger: Ginger introduces a warm, zesty kick that brightens up the fried rice. It pairs wonderfully with garlic and provides a subtle heat that isn’t spicy, but gives the dish a lift in flavour. It also aids in digestion, which is handy for rice-based meals.
• Spring Onion (White & Green Parts): The white part: Similar to regular onions, this adds flavour when stir-fried at the start but with a milder, slightly sweet taste while the green part added at the end as a garnish, it gives a burst of freshness, a mild oniony taste, and a bright green colour to finish the dish beautifully.
• Pre-Cooked, Refrigerated Rice: Day-old rice is firm, slightly dry, and separated — perfect for stir-frying. Fresh rice is too moist and clumps together. The cold rice absorbs flavours from the sauces better and develops slight crispy edges when tossed in hot oil.
• Frozen Green Peas: They add a pop of sweetness and vibrant green colour, balancing the savoury notes. Peas also give a soft texture contrast against the crunchier vegetables and are a good plant-based protein source.
• Cooking Oil: Oil is the cooking medium that helps distribute heat evenly and carry flavours. It also ensures the rice doesn’t stick and gives the dish a glossy finish. A neutral oil like vegetable oil works best.
• Soy Sauce: Soy sauce brings umami — the savoury, salty depth that ties everything together. It seasons the rice and veggies while giving the dish that signature Asian-inspired fried rice flavour.
• Worcestershire Sauce: This adds complexity with a mix of tangy, savoury, and slightly sweet notes. It complements the soy sauce and balances the sweetness of the vegetables, giving the fried rice a rich, rounded taste.
• Salt & Black Pepper: Essential for adjusting the final seasoning. Salt enhances all the natural flavours in the dish, while black pepper adds a gentle heat and sharpness.

Why This Combo Works:

Each ingredient serves a specific purpose — from texture and flavour to colour and aroma — creating a balanced, well-rounded dish that’s bright, tasty, and comforting.

Step-by-Step Instructions

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.

Pro Tip:

Using pre-cooked, refrigerated rice ensures your fried rice stays fluffy and doesn’t clump together while stir-frying. Freshly cooked rice tends to be too moist for this recipe.

Watch the Full Video Tutorial!

Here is a quick video showing how I made these easy and delicious Vegetable Stir Fried Rice  . You can also subscribe to my YouTube Channel for more recipe videos, kitchen tips & hacks!

More Quick Rice Recipes You’ll Love:

Looking for more delicious rice recipes?! Check out some of my other recipes you’re sure to enjoy!

• The best one pot chicken & rice
• Easy Vegetable Rice
• Stir Fried Vegetable Brown Rice (vegan)
• Pulled Pork/Carnitas Fried Rice
• The Best Mushroom Fried Brown Rice
• Turmeric Brown Rice
• Brown Rice Mushroom Pilau (Vegan Pilau)
• Brown Rice Goat (Mbuzi) Pilau
• Simple Beef Pilau

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