Go Back
- 2 cups cooked jasmine rice - 1 cup assorted bell peppers, diced - 1 cup snap peas, trimmed and halved - 1 cup carrots, julienned The main ingredients make this dish so colorful and full of flavor. I love using day-old jasmine rice. It is perfect for fried rice because it is less sticky. Diced bell peppers add sweetness and crunch. Snap peas give a nice snap, while julienned carrots add a bright color. - 3 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon olive oil - Salt and pepper to taste - 1 tablespoon sesame seeds (for garnish) Garlic brings a wonderful aroma and flavor. Soy sauce adds saltiness and depth. I use sesame oil for a nutty taste. Olive oil helps to cook the veggies evenly. Don’t forget to adjust salt and pepper to your liking. Sesame seeds finish the dish with a little crunch. - Additional veggies or proteins for customization You can change this dish up easily. Add any vegetable you like for more color. You can also include proteins like chicken, shrimp, or tofu. This makes it fun and personal. Customize it to fit your taste and diet! To start, make sure your rice is clump-free. If your rice is day-old, break up any clumps with your hands. This helps the rice stay fluffy when you cook it. Fresh rice can be sticky, so using day-old rice is best. It gives you that perfect texture for fried rice. Next, heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds. The smell is wonderful! Then, raise the heat to high and toss in the diced bell peppers, carrots, and snap peas. Stir-fry these veggies for about 3-4 minutes until they are tender-crisp. This means they should be cooked but still have a little crunch. It keeps the flavors bright and fresh. Now it's time to add the corn and green onions to the skillet. Keep stir-frying for another minute. Push the veggies to one side of the skillet. Pour in the sesame oil and soy sauce, allowing it to heat. Mix everything together until well combined. Then, add the cooked rice, breaking up any remaining clumps. Stir it all together until the rice is hot and colorful, about 2-3 minutes. Finally, season with salt and pepper to taste. Remove from heat and garnish with sesame seeds and reserved green onions. Enjoy your vibrant dish! - A good pan for stir-frying is a large wok or skillet. These pans allow even heat. They help cook veggies well without burning. - Set your heat to medium-high to start. This temperature helps the garlic sizzle and release flavor. Then, turn it to high when adding the veggies. This keeps them crisp and bright. - For extra flavor, try adding ginger or red pepper flakes. These spices add warmth and a kick. - You can customize your fried rice by adding proteins like chicken, shrimp, or tofu. This makes the dish more filling and nutritious. - Serve your fried rice in deep bowls. This keeps it warm and makes it look inviting. - Garnish with sesame seeds and extra green onions. You can also add lime slices for a zesty touch. These small details make your dish pop! {{image_2}} You can change up the veggies in your fried rice. Seasonal vegetables work best. In spring, try asparagus or zucchini. In summer, add fresh tomatoes or green beans. In fall, use sweet potatoes or squash. In winter, consider broccoli or Brussels sprouts. Feel free to swap any veggies you don't like. If you love mushrooms, toss them in. If you prefer a milder taste, use cucumbers instead. While jasmine rice is great, you can use other types too. Brown rice adds a nutty flavor and extra fiber. Cauliflower rice makes it low-carb and light. If you need gluten-free rice, choose white or brown rice. Quinoa is also a tasty option. It gives a chewy texture and packs protein. Boost your meal's nutrition by adding proteins. Tofu is a great choice and easy to cook. Tempeh has a firmer texture and is rich in fiber. You can also add chickpeas for a hearty bite. For garnish, try fresh herbs like cilantro or basil. A sprinkle of crushed peanuts adds crunch. You can even add an avocado slice on top for creaminess. To keep your veggie loaded fried rice fresh, let it cool first. Place it in an airtight container. This helps keep moisture in and prevents it from drying out. Make sure your rice cools to room temperature before sealing it. This avoids condensation inside the container. Store it in the fridge for up to three days. After that, it may lose flavor and freshness. When you’re ready to enjoy your leftovers, the best method is using a skillet. Heat a little oil over medium heat. Add your rice and stir it gently. This method helps keep the rice fluffy. If you prefer the microwave, use a bowl with a lid. Add a splash of water to keep it moist. Heat in short bursts, stirring in between. This helps avoid sogginess in the rice. To freeze your veggie fried rice, allow it to cool completely first. Portion it into freezer-safe bags. Squeeze out as much air as possible before sealing. This prevents freezer burn. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight. For reheating, use a skillet or microwave as mentioned before. Add a bit of water or oil to help restore its texture. Yes, you can use frozen veggies in your fried rice. They are quick and convenient. Look for mixed bags with bell peppers, peas, and corn. Just remember to thaw them first. Drain any excess water to avoid soggy rice. This helps keep your dish crisp and delicious. Fried rice can be healthy, especially with loads of veggies. The mix of bell peppers, snap peas, and carrots adds vitamins and fiber. Jasmine rice provides energy and is gluten-free. This dish is colorful and nutrient-rich. You get a tasty meal that fills you up without extra calories. If you want to skip soy sauce, try using coconut aminos. It's a great soy sauce alternative. You can also use tamari for a gluten-free option. Another choice is using a mix of vegetable broth and a splash of vinegar for flavor. Each option gives your rice a nice taste. Jasmine rice is my favorite for fried rice. It's soft and fragrant. Day-old rice works best because it’s less sticky. If you don’t have jasmine, use long-grain rice. This keeps the grains separate and fluffy. Avoid short-grain rice, as it can get clumpy. This blog post showed you how to make tasty veggie fried rice. We covered ingredients, cooking steps, and tips to make it great. You can customize it with your favorite veggies and proteins for a personal touch. Remember to store leftovers properly and reheat them well. Enjoy your new skill and impress others with your delicious dish. Cooking fun meals like this can help you eat healthier while enjoying every bite.

Veggie Loaded Fried Rice

Discover the colorful delight of Rainbow Veggie Loaded Fried Rice! This simple recipe uses jasmine rice and a mix of fresh vegetables like bell peppers, snap peas, and carrots to create a nutritious meal that's bursting with flavor. Perfect for quick dinners or meal prep, this dish is as fun to make as it is to eat. Dive into the full recipe now and bring a rainbow of flavors to your table!
Print Recipe Save Recipe

Ingredients
  

2 cups cooked jasmine rice (preferably day-old)

1 cup assorted bell peppers, diced (red, yellow, green)

1 cup snap peas, trimmed and halved

1 cup carrots, julienned

1/2 cup green onions, sliced (reserve some for garnish)

1/2 cup corn kernels (fresh or frozen)

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

Salt and pepper to taste

1 tablespoon sesame seeds (for garnish)

Instructions
 

Start by ensuring your rice is clump-free. If using day-old rice, break up any clumps with your hands so it's nice and loose.

    Heat the olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

      Increase the heat to high and add the diced bell peppers, carrots, and snap peas. Stir-fry for 3-4 minutes until they are tender-crisp.

        Add the corn and green onions to the skillet, continuing to stir-fry for another minute.

          Push the veggies to one side of the skillet and pour in the sesame oil and soy sauce. Allow it to heat slightly before mixing everything together.

            Add the cooked rice to the skillet, breaking up any remaining clumps. Stir everything together until the rice is heated through and the colors are well combined, about 2-3 minutes.

              Season with salt and pepper to taste, ensuring to mix well.

                Remove from heat and garnish with sesame seeds and reserved green onions before serving.

                  Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 4

                    - Presentation Tips: Serve in deep bowls with a sprinkle of sesame seeds on top, and a few slices of fresh lime on the side for an extra zesty kick. Enjoy your vibrant and nutritious meal!