Easy Vegetable Fried Rice Recipe – Garlic & Sweet Corn Delight

Last Updated on 2 months by Neha Deshmukh

Easy Vegetable Fried Rice Recipe – Garlic & Sweet Corn Delight

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that doesn’t require hours in the kitchen. This Vegetable Fried Rice is my go-to for those nights. It’s packed with flavor, super customizable, and honestly, just makes me happy. I first made this when I was a student and needed something fast and filling – it’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t just any fried rice. It’s a vibrant mix of crunchy veggies, fragrant garlic, and a perfectly balanced sweet and savory sauce. It’s ready in under 15 minutes, making it perfect for busy weeknights. Plus, it’s a fantastic way to use up leftover rice and any veggies you have hanging around in the fridge. Honestly, who doesn’t love a recipe like that?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 tbsp oil
• 3 garlic cloves, minced
• ½ cup onion, chopped
• 4 tbsp spring onions, chopped (separate the white and green parts)
• 2 tbsp green capsicum (bell pepper), chopped
• ½ cup carrot, chopped
• 2 tbsp red capsicum (bell pepper), chopped
• ½ cup sweet corn
• 2 tbsp vinegar
• 2 tbsp soy sauce
• 1 tsp chilli sauce
• 2 cups cooked basmati rice
• Salt to taste (about ½ tsp)
• Pepper to taste (about ¼ tsp)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Basmati Rice: This is my absolute favorite for fried rice. It’s long-grained, fluffy, and doesn’t get sticky. Using day-old, chilled rice is key – it fries up so much better!
• Soy Sauce Variations: I usually use regular soy sauce, but you can experiment! Dark soy sauce will give a richer color, while light soy sauce is a bit milder.
• Chilli Sauce Options: I love a good kick, so I use a standard chilli garlic sauce. But feel free to use sriracha, gochujang (for a Korean twist!), or even a pinch of red chilli flakes.
• Regional Preferences for Vegetables: Feel free to swap in your favorites! Peas, beans, mushrooms, or even broccoli all work beautifully. My aunt always adds a handful of chopped cauliflower – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a wok or large frying pan over medium-high heat. Once it’s shimmering, add the minced garlic and sauté for about 30 seconds, until fragrant. Don’t let it burn!
2. Add the chopped onion and the white parts of the spring onions. Stir-fry for about a minute, until the onion starts to soften.
3. Now, toss in the green capsicum, carrot, red capsicum, and sweet corn. Cook for 2-3 minutes, stirring constantly, until the veggies are slightly tender-crisp. We want a little bite!
4. Pour in the vinegar, soy sauce, and chilli sauce. Give everything a good stir-fry for another 30 seconds to combine all those amazing flavors. The aroma at this point is incredible!
5. Add the cooked basmati rice, salt, and pepper. Gently fold everything together, being careful not to break the rice grains. This is where the chilled rice really shines – it stays nice and separate.
6. Finally, stir in the green parts of the spring onions. Cook for another minute, then it’s ready to serve!

Expert Tips

A few little things I’ve learned over the years:

• High Heat is Your Friend: Fried rice is best cooked quickly over high heat. This creates that lovely slightly charred flavor.
• Don’t Overcrowd the Pan: If you’re making a large batch, cook it in two portions to ensure everything fries evenly.
• Taste as You Go: Adjust the soy sauce, chilli sauce, and salt to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Make sure your soy sauce and chilli sauce are vegan-friendly. That’s usually all you need to do!
• Gluten-Free Soy Sauce Option: Simply use tamari instead of regular soy sauce.
• Spice Level Adjustment: Add more or less chilli sauce, or a pinch of red chilli flakes, to control the heat. My friend loves to add a finely chopped green chilli for an extra kick!
• Quick Weeknight Version: Use pre-cut frozen vegetables to save even more time.

Serving Suggestions

This Vegetable Fried Rice is fantastic on its own, but it’s even better with a side! I love serving it with Gobi Manchurian (a classic Indian-Chinese pairing). It also goes well with a simple raita (yogurt dip) or a side of papadums.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheating can sometimes make the rice a little sticky, but it’s still delicious!

FAQs

Let’s answer some common questions:

• What type of rice is best for fried rice? Basmati rice is my top pick, but long-grain white rice also works well. Avoid short-grain rice, as it tends to get sticky.
• Can I use frozen vegetables in this recipe? Absolutely! Just make sure to thaw them and pat them dry before adding them to the wok.
• How can I adjust the spice level? Add more or less chilli sauce, or use a milder or hotter variety.
• What is the best way to reheat fried rice? The microwave works in a pinch, but for best results, reheat it in a wok or frying pan over medium heat, stirring constantly.
• Can this be made ahead of time? You can prep the vegetables and sauce ahead of time, but I recommend frying the rice just before serving for the best texture.