Easy Vegetable Fried Rice Recipe – Pepper & Soy Flavors

Last Updated on 2 months by Neha Deshmukh

Easy Vegetable Fried Rice Recipe – Pepper & Soy Flavors

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in under 30 minutes. 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 quick and tasty – it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. The generous helping of pepper gives it a lovely little kick, balanced perfectly by the soy sauce and a touch of vinegar. It’s vibrant, colorful, and a fantastic way to use up any leftover veggies you have in the fridge. Plus, it’s incredibly easy to make – even if you’re a beginner in the kitchen!

Ingredients

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

• 1 cup basmati rice
• 2 tablespoons oil
• 1 tablespoon garlic, minced
• 1 tablespoon spring onion (white part), chopped
• ½ cup carrots, diced
• ½ cup capsicum (bell pepper), diced
• ¾ cup cabbage, shredded
• ¼ cup beans, chopped
• 1 teaspoon vinegar
• 1 teaspoon soy sauce
• 1.5 teaspoons pepper powder
• ¼ cup spring onion (green part), chopped

Ingredient Notes

Let’s talk ingredients for a sec – a few little things that can make all the difference!

Basmati Rice: Choosing the Right Grain
Basmati is my preference for fried rice because of its lovely aroma and fluffy texture. Look for good quality aged basmati; it holds its shape better when stir-fried. About 185g of uncooked rice will give you that 1 cup measure.

Oil: Selecting a Neutral Cooking Oil
You want an oil with a high smoke point so it doesn’t burn during the stir-frying process. Vegetable oil, canola oil, or even refined coconut oil work great. I usually use about 30ml of oil.

Spices: The Importance of Freshly Ground Pepper
Seriously, freshly ground pepper makes all the difference. The flavor is so much more vibrant! Don’t skimp on this one.

Regional Variations: Adapting the Vegetables

Feel free to get creative with the veggies! This recipe is super flexible. I’ve seen people use peas, mushrooms, broccoli, even cauliflower. My friend, Priya, always adds a handful of spinach at the very end for an extra boost of nutrients.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your basmati rice in water for about 15 minutes. This helps it cook up nice and fluffy. Then, give it a good rinse until the water runs clear and drain it well.
2. Bring 4 cups (approximately 950ml) of salted water to a boil. Add the rice and cook until it’s al dente – meaning it’s cooked through but still has a little bite (usually around 6-8 minutes). Drain the rice immediately and spread it out on a tray to cool down. This is important! We don’t want mushy fried rice.
3. Now, heat the oil in a wok or a large frying pan over medium-high heat. Add the minced garlic and the white parts of the spring onions and sauté for about a minute, until fragrant.
4. Add the carrots, capsicum, cabbage, and beans to the wok. Stir-fry on high heat for about 2 minutes, until the vegetables are slightly tender-crisp. You want them to still have a bit of crunch.
5. Season with salt, vinegar, and soy sauce. Sprinkle in 1 teaspoon of pepper powder and mix everything well.
6. Add the cooled rice to the wok, along with the remaining pepper powder and the green parts of the spring onions. Now, the fun part! Toss everything vigorously for about 2 minutes on high flame. This is where you want to really get the rice moving to ensure it’s evenly coated with the sauce and slightly browned.
7. Serve immediately! It’s fantastic on its own, or with a side of Manchurian or chili dishes.

Expert Tips

Here are a few things I’ve learned over the years to make this fried rice truly amazing:

Achieving the Perfect Texture
The key to great fried rice is separate, fluffy grains. Cooling the rice properly after cooking is crucial.

Preventing Sticky Rice
Don’t overcrowd the wok! If you’re making a large batch, it’s better to cook it in two smaller batches.

Wok Hei: The Breath of the Wok
This is that slightly smoky, charred flavor you get in restaurant-style fried rice. It comes from cooking over very high heat and constantly tossing the ingredients. It takes practice, but it’s worth it!

Variations

Vegan Fried Rice
This recipe is already naturally vegan! Just double-check your soy sauce to make sure it doesn’t contain any hidden animal products.

Gluten-Free Fried Rice
Use tamari instead of soy sauce for a gluten-free version.

Spice Level Adjustment: Mild to Hot
Adjust the amount of pepper powder to your liking. If you like it really spicy, add a pinch of chili flakes or a dash of hot sauce.

Festival Adaptations: A Quick Weeknight Meal
This is a perfect dish for a quick weeknight meal, or even a simple lunchbox treat.

Serving Suggestions

This fried rice is delicious on its own, but it also pairs well with:

• Manchurian (vegetable, chicken, or paneer)
• Chili Chicken or Chili Paneer
• A simple raita (yogurt dip)
• Pickles

Storage Instructions

Leftover fried rice can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh!

FAQs

What type of rice works best for fried rice?
Basmati rice is my top pick, but you can also use jasmine rice or long-grain rice. Avoid short-grain rice, as it tends to be too sticky.

Can I use frozen vegetables in this recipe?
Yes, absolutely! Just make sure to thaw them completely and pat them dry before adding them to the wok.

How can I make the fried rice less oily?
Use a non-stick wok or frying pan and don’t add too much oil. You can also blot the rice with a paper towel after cooking to remove any excess oil.

What is the best way to reheat fried rice?
The best way to reheat fried rice is in a wok or frying pan over medium-high heat. Add a splash of water to help steam it and prevent it from drying out.

Can I add protein like chicken or shrimp to this recipe?
Definitely! Cook the chicken or shrimp separately and add it to the wok along with the rice.