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Vegetable Fried Rice

A quick and easy dish that combines vibrant vegetables and fragrant rice, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Grains
  • 1 cup basmati rice (or jasmine rice) Provides fluffy, separate grains that are perfect for frying.
  • 1 1/4 cups water (depends on rice variety) (or vegetable broth) This will cook the rice to perfection.
Oils
  • 2 tablespoons avocado oil (or sesame oil) Enhances flavor and provides a satisfying texture.
Aromatics
  • 3 cloves garlic ( minced) Adds depth and richness.
  • 1/2 cup white onion (chopped) Sweet and slightly tangy.
  • 1/2 inch ginger (minced) Brings a warm spice.
  • 1-2 green chili (slit lengthwise) Adds a spicy kick.
Vegetables
  • 1-1 1/2 cups mixed vegetables (carrot, green beans, bell peppers, and cabbage) (finely diced) Adds freshness and crunch.
  • 1/4 cup green onions For garnishing.
  • 2 tablespoons green onions Additional for finishing touches.
Seasonings
  • 1 tablespoon soy sauce Enhances flavors beautifully.
  • 1 teaspoon white vinegar (or rice vinegar) Brightens the dish.
  • to taste salt and black pepper powder Essential for seasoning.

Method
 

Stovetop Method
  1. Cook the rice by your preferred method and let it cool completely. For firmer rice, refrigerate or use leftover rice.
  2. Prepare and chop all vegetables, keeping them ready for frying.
  3. Heat avocado or sesame oil in a large skillet or wok over medium-high heat.
  4. Add minced garlic and stir-fry until fragrant, then add chopped onions, ginger, and green chili. Sauté until onions soften.
  5. Add the mixed vegetables and stir-fry for 2 to 3 minutes until tender but still crunchy.
  6. Gently toss in the cooled rice, soy sauce, white vinegar, salt, and pepper. Stir-fry everything together for about 2 minutes.
  7. Garnish with sliced green onions and serve hot.
Instant Pot Method
  1. Press the SAUTE function on your Instant Pot. Heat oil and add minced garlic, sautéing for about 30 seconds.
  2. Add chopped onions, ginger, and optional green chili. Sauté until onions are soft.
  3. Mix in diced mixed vegetables and rinsed jasmine rice along with vegetable broth (or water) and salt.
  4. Scrape any bits stuck to the bottom to avoid a BURN notice.
  5. Secure the lid, ensure the vent is set to SEALING, select PRESSURE COOK/MANUAL on high pressure for 4 minutes.
  6. After cooking, release pressure naturally for 10 minutes, then quick release remaining pressure.
  7. Stir in soy sauce, white vinegar, black pepper, and any additional salt needed before serving.

Notes

For best texture, use cooled or leftover rice. Customize vegetables based on what's available. Prep ingredients ahead for smoother cooking.