Easy Vegetable Fried Rice Recipe – Garlic & Egg Option

Last Updated on 4 months by Neha Deshmukh

Easy Vegetable Fried Rice Recipe – Garlic & Egg Option

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that doesn’t require a ton of effort. This vegetable fried rice is my go-to for those nights. It’s packed with flavor, super customizable, and honestly, just feels like a warm hug in a bowl. I first made this when I was a student and needed something fast and filling – it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. It’s a lovely blend of Chinese stir-fry techniques with a little Indian flair. It’s quick – ready in under 30 minutes! It’s also incredibly versatile. Feel free to swap out veggies, adjust the spice, or even leave out the egg if you prefer. Plus, it’s a fantastic way to use up leftover rice and any veggies you have lurking in the fridge.

Ingredients

Here’s what you’ll need to make this delicious fried rice:

• 2 cups Rice (Basmati is best!)
• 3 cups water
• 1 teaspoon salt
• 3 tablespoons peanut oil (plus 1 teaspoon)
• 2-3 celery stalks, chopped fine
• 2 cups finely chopped cabbage
• 1 cup carrots, chopped fine
• 1 cup beans, chopped fine
• ¼ teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon ground black pepper
• 10 cloves garlic, chopped very fine
• 1 teaspoon Oil (for eggs, optional)
• 4 eggs (optional)
• ¼ teaspoon salt (for eggs, optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Peanut Oil: Don’t skip this! Peanut oil has a high smoke point, which is perfect for stir-frying, and it adds a lovely nutty flavor. If you have a peanut allergy, canola or vegetable oil will work in a pinch, but the flavor won’t be quite the same.
• Basmati Rice: I love using basmati rice because of its fluffy texture and subtle aroma. It holds up well in fried rice without getting mushy. About 375g of uncooked basmati rice will yield 2 cups cooked.
• Soy Sauce & Rice Vinegar: These two are the dynamic duo of Asian flavors! The soy sauce adds umami and saltiness, while the rice vinegar provides a lovely tang. I prefer a light soy sauce, but use what you have.
• Regional Chinese-Indian Fusion: The use of peanut oil and the subtle balance of sweet, salty, and tangy flavors really bridge the gap between Chinese stir-fry techniques and the Indian palate.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the rice ready. Soak 2 cups of basmati rice in cold water for about 20 minutes. This helps it cook up nice and fluffy.
2. Drain the rice and cook it with 3 cups of water and 1 teaspoon of salt in a pressure cooker for 2 whistles. Once it’s cooked, let the pressure release naturally, then fluff it up with a fork and let it cool completely.
3. Now, heat 3 tablespoons of peanut oil in a large pan or wok over medium-high heat. Add the chopped celery and sauté for about a minute, until it starts to soften.
4. Add the cabbage, carrots, and beans to the pan. Stir-fry on high heat for 10-12 minutes, until the vegetables are tender-crisp. You want them to still have a little bite!
5. Time for the flavor boost! Mix in the soy sauce, rice vinegar, sugar, and black pepper. Sauté for another minute, stirring constantly, until everything is well combined.
6. Add the cooked rice to the pan and mix thoroughly, making sure every grain is coated in that delicious sauce.
7. In a separate small pan, heat 1 teaspoon of oil. Add the chopped garlic and fry until it’s golden brown and fragrant – be careful not to burn it! Pour this golden garlic oil over the rice and mix it in.
8. (Optional Egg Step): If you’re adding eggs, scramble them! Heat 1 teaspoon of oil in a clean pan, crack in the 4 eggs with ¼ teaspoon salt, and scramble until cooked through. Gently fold the scrambled eggs into the fried rice.
9. Give it a final taste and adjust the seasoning with salt if needed. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan: If you’re making a large batch, it’s better to cook the fried rice in two batches to ensure everything cooks evenly.
• High heat is key: Stir-frying is all about quick cooking at high heat. This helps the vegetables stay crisp and the rice get that slightly charred flavor.
• Prep everything beforehand: This recipe comes together quickly, so it’s best to have all your ingredients chopped and measured out before you start cooking.

Variations

• Vegan Adaptation: Simply omit the eggs! You can add a little extra tofu or tempeh for protein if you like.
• Gluten-Free Adaptation: Use tamari instead of soy sauce to make this recipe gluten-free.
• Spice Level Adjustment: Add a pinch of red pepper flakes or a dash of chili oil for a spicy kick. My friend, Priya, loves adding a finely chopped green chili!
• Quick Weeknight Version: Use pre-cut frozen vegetables to save time. Just make sure to thaw them slightly before adding them to the pan.

Serving Suggestions

This fried rice is a complete meal on its own, but it also pairs well with:

• Spring rolls
• A side of kimchi
• A simple cucumber salad
• A drizzle of sriracha for extra heat

Storage Instructions

Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pan on the stovetop. It might lose a little of its crispness, but it will still be delicious!

FAQs

• Is this fried rice better with day-old rice? While not essential, day-old rice is ideal. It’s drier, which prevents the fried rice from becoming mushy. But freshly cooked and cooled rice works just fine too!
• Can I use a different type of oil? You can, but peanut oil really adds to the flavor. Canola or vegetable oil are good substitutes.
• What vegetables can I substitute? Feel free to get creative! Peas, mushrooms, bell peppers, broccoli – anything goes!
• How can I make this spicier? Add red pepper flakes, chili oil, or a finely chopped chili pepper.
• Can I make this ahead of time? You can prep the vegetables and cook the rice ahead of time. But it’s best to assemble and cook the fried rice just before serving for the best texture.