Here’s a quick 10-minute colorful vegetable fried rice recipe that’s vibrant, healthy, and super easy to whip up 🍚🥕🌶️
🥦 Ingredients (Serves 2–3)
- 2 cups cooked rice (preferably chilled)
- 1 small carrot – diced
- ½ cup capsicum (bell pepper) – diced
- ½ cup green peas
- 2–3 spring onions – chopped (keep some green for garnish)
- 2 cloves garlic – minced
- 1–2 tbsp soy sauce
- 1 tsp chili sauce or Sriracha (optional)
- 1–2 tsp oil (vegetable or sesame)
- Salt and pepper to taste
- 1 egg (optional, for egg fried rice)
🍳 Method
- Prep the pan: Heat oil in a wok or large skillet over medium-high heat.
- Cook aromatics: Add garlic and the white part of spring onions, sauté 30 seconds.
- Add veggies: Toss in carrots, capsicum, and peas. Stir-fry for 2–3 minutes until slightly tender but still crisp.
- Add rice: Add cooked rice, breaking up any clumps. Stir-fry 2–3 minutes to heat evenly.
- Flavor: Add soy sauce, chili sauce, salt, and pepper. Mix well so rice turns evenly coated.
- Optional egg: Push rice to one side, scramble the egg on the other side, then mix into rice.
- Garnish & serve: Sprinkle with green spring onion tops and serve hot.
💡 Tips for Best Results
- Use chilled rice—it prevents mushiness.
- Customize with any veggies you have: corn, beans, broccoli, or zucchini.
- Add tofu, chicken, or shrimp for protein boost.
- Finish with a dash of sesame oil for extra aroma.
If you want, I can give you a restaurant-style vibrant fried rice with a perfect golden color and extra crunch in just 10 minutes 🍴.
Do you want me to do that version?
