Easy Fried Rice Vegetables

This easy fried rice combines leftover white rice with sautéed carrots, onions, peas, and tender scrambled eggs for a quick and satisfying dish. Butter gives it a rich, comforting base while garlic, sesame oil, and soy sauce infuse a savory depth. It’s a perfect solution for busy nights or turning extra rice into a flavorful side or light meal. The whole recipe comes together in under thirty minutes using just one skillet, making it a practical staple for weeknight dinners.

I first made this when I only had a small bit of leftover takeout rice and a few carrots. It was so tasty that my family started asking for fried rice every week no matter what vegetables were on hand.

Ingredients

• Cooked white rice: Works best if it is a day old because fresh rice tends to get sticky
• Butter: Adds richness and helps carry flavor in the dish Use unsalted butter if you want to control salt later
• Carrots: Provide a satisfying crunch and natural sweetness Choose firm, vibrant carrots for the best taste
• Onions: Lend a savory depth Pick white or yellow ones for classic flavor
• Frozen peas: Add a burst of color and mild sweetness They cook quickly and keep the dish lively
• Minced garlic: Gives a bright savory aroma Always use fresh garlic where possible for the best punch
• Garlic powder: Adds a rounded flavor note and complements fresh garlic well
• Eggs: Beaten into the dish add protein and creaminess Opt for large farm-fresh eggs if you can
• Vegetable oil: Prevents sticking and helps toast the rice Use a neutral oil with a high smoke point
• Soy sauce: Contributes essential saltiness and umami Select a naturally brewed variety for richer flavor
• Sesame oil: Brings a nutty aroma Just a few drops add a distinctive fried rice signature taste

Instructions

Sauté the Carrots:

Melt butter over medium heat in a large skillet. Add the chopped carrots and cook for about five minutes, stirring occasionally. This softens them slightly while bringing out their sweetness and bright color.

Add Onions and Garlic:

Toss in the chopped onions along with a pinch of salt and pepper. Continue cooking until the onions become soft and translucent, about three more minutes. Stir in the minced garlic and cook for approximately one minute to release its fragrance without browning it.

Cook the Eggs:

Push the sautéed vegetables to the edges of the pan. Drizzle about one tablespoon of vegetable oil into the center. Pour the beaten eggs in and let them set undisturbed for about thirty seconds. Then gently stir the eggs through the vegetables, cooking only until just set so the eggs stay soft and tender.

Add Rice and Peas:

Add the cooled cooked white rice to the skillet. Drizzle in another tablespoon of vegetable oil. Stir in the frozen peas and mix everything thoroughly. Spread the rice mixture out evenly and allow it to cook without stirring for two to four minutes to let the rice develop golden crispy bits.

Season and Finish:

Drizzle soy sauce and sesame oil evenly over the rice. Sprinkle garlic powder along with a bit of salt and pepper if needed. Stir and toss the whole mixture so the rice soaks up all the flavors. Cook for an additional two minutes to marry the seasonings with the rice.

Plate and Enjoy:

Remove from heat and spoon the fried rice into bowls. Let it cool slightly before serving to allow the flavors to settle and intensify.

My favorite part is always the crispy golden edges and nuggets of rice that stick to the bottom and sides of the pan. I remember my kids fighting over those crunchy bits every time I made this after their swim practice.

Storage Tips

Store leftover fried rice in an airtight container in the refrigerator for up to three days. It reheats beautifully in a skillet with a splash of water to keep it moist. You can also freeze portions if needed but fresh rice always tastes best.

Ingredient Substitutions

You can substitute the white rice with brown rice or cooked quinoa for a different texture and added nutrients. Feel free to swap peas and carrots for bell peppers, mushrooms, snap peas, or whatever vegetables you have on hand. Adding leftover roast chicken, sliced pork, or tofu boosts the protein.

Serving Suggestions

This fried rice pairs wonderfully with grilled meats or roasted tofu for a main meal. It also works great as a quick lunch or a side dish. Try topping with a fried egg or avocado for extra richness. Adding chili crisp or extra soy sauce at the table gives a pleasant kick.

This fried rice is quick and versatile, a great way to turn leftovers into a satisfying meal. It comes together in minutes and keeps well for easy weekday dinners.

Common Recipe Questions

→ Why is leftover rice best for this dish?

Leftover rice is drier, preventing clumps and ensuring the desired fluffy texture with slight crispness when stir-fried.

→ Can I use other vegetables instead of carrots and peas?

Yes, bell peppers, corn, broccoli, or snap peas work well and add different flavors and textures.

→ Is butter necessary or can I use just oil?

Butter provides a rich, savory base, but vegetable oil can substitute for a lighter taste.

→ How to keep eggs tender and moist?

Cook eggs gently until just set and remove promptly to avoid overcooking and dryness.

→ What roles do soy and sesame oils play?

Soy sauce delivers salty umami, while sesame oil adds a nutty, aromatic finish to the dish.