20-Minute Extra Vegetable Fried Rice That Beats Takeout

You know those nights when you stare into the fridge, wondering what to make with that half-empty veggie drawer? That’s how my love affair with Extra Vegetable Fried Rice began. I swear, this dish saved me from more takeout orders than I can count – it’s my go-to “clean out the fridge” hero! The beauty? It comes together in 20 minutes flat, packs in way more veggies than your average fried rice, and still tastes incredible. My secret? A splash of sesame oil at the end that makes the whole kitchen smell like my favorite Chinese takeout spot.

I’ve made this probably 200 times since my college days (when my “kitchen” was literally a hot plate and a rice cooker). Now it’s how I get my kids to eat three different vegetables without complaint – the eggs and rice are basically edible camouflage. The trick is using cold rice (more on that later) and not being shy with the garlic. Trust me, once you see how easy it is to whip up restaurant-quality fried rice at home, you’ll never look at leftover rice the same way again!

Why You’ll Love This Extra Vegetable Fried Rice

This isn’t just any fried rice – it’s my foolproof way to turn simple ingredients into something magical. Here’s why it’s become my weeknight superhero:

• Faster than takeout: From fridge to table in 20 minutes flat – I’ve timed it while chasing my toddler around the kitchen!
• Nutrient-packed: You’re getting at least a full cup of veggies per serving (sometimes I sneak in extra when no one’s looking).
• Endlessly customizable: Don’t like bell peppers? Use broccoli. Vegetarian? Skip the eggs. This recipe adapts to whatever you’ve got.
• Better than restaurant versions: That hit of sesame oil and garlic? Way more flavor than most takeout spots use these days.
• Leftover magic: It somehow tastes even better the next day – if there’s any left!

The real test? My vegetable-phobic husband asks for seconds. That’s when you know this Extra Vegetable Fried Rice is something special.

Ingredients for Extra Vegetable Fried Rice

Here’s everything you’ll need to make my favorite veggie-packed fried rice – I promise it’s all simple stuff you probably already have:

• 2 cups cooked rice (day-old is best, but I’ll share a fresh rice hack below)
• 1 cup mixed veggies (I always do diced carrots, peas and red bell peppers for color)
• 2 eggs (straight from the fridge is fine)
• 2 tbsp vegetable oil (or peanut oil if you’re feeling fancy)
• 2 cloves garlic, minced (or 1 tbsp from the jar when I’m lazy)
• 1 tbsp soy sauce (the regular kind, not light – we want flavor!)
• 1 tsp sesame oil (this is the magic ingredient – don’t skip it!)
• Salt and pepper to taste

Ingredient Notes & Substitutions

No stress if you’re missing something – here’s how to improvise:

• Rice: Cold rice works best because it fries without getting mushy. No leftovers? Spread fresh rice on a baking sheet and pop it in the freezer for 15 minutes to dry it out.
• Veggies: Seriously, use whatever’s wilting in your fridge! Zucchini, corn, even chopped spinach works. Frozen mixed veggies are my emergency backup.
• Soy sauce: Tamari or coconut aminos work for gluten-free. Too salty? Cut it with a splash of water.
• Egg-free: Just leave ’em out! The rice will still taste amazing.
• Oil: Sesame oil is just for flavor – don’t cook with it directly as it burns easily.

See? I told you this was flexible! Now let’s get cooking.

How to Make Extra Vegetable Fried Rice

Okay, let’s get cooking! I promise this comes together faster than you can say “takeout menu.” Just follow these simple steps – I’ve made all the mistakes so you don’t have to.

Step 1: Sauté Aromatics & Vegetables

Heat that oil in your largest skillet or wok over medium-high heat (trust me, you want space to stir!). Toss in the garlic and give it just 30 seconds – you’ll smell when it’s ready. Don’t walk away or it’ll burn! Now add all those beautiful chopped veggies. I like to hear them sizzle when they hit the pan. Stir-fry for 3-4 minutes until they’re tender-crisp – you want some bite left. Pro tip: if things start sticking, add a splash of water instead of more oil.

Step 2: Scramble the Eggs

Here’s my favorite trick: push all the veggies to one side of the pan. Crack the eggs right into the empty space and immediately start scrambling with your spatula. They’ll cook in about 1 minute flat. Once they’re just set (they’ll keep cooking from residual heat), mix them into the veggies. Don’t worry if it looks messy – rustic is part of the charm!

Step 3: Combine Rice & Seasonings

Now the fun part! Dump in that cold rice, breaking up any big clumps with your fingers as you go. Pour the soy sauce in a circle around the pan – this distributes the flavor evenly. Stir everything like your life depends on it for about 3-4 minutes until the rice is heated through and slightly crispy in spots. Finish with that magical teaspoon of sesame oil (I always add an extra drizzle because I can’t help myself). Taste and adjust salt and pepper. Boom – you just made restaurant-quality fried rice in your own kitchen!

Tips for Perfect Extra Vegetable Fried Rice

After making this recipe more times than I can count, here are my foolproof tips for fried rice that’ll make your takeout place jealous:

• High heat is your friend: That sizzle when ingredients hit the pan? That’s the sound of flavor being born. Just keep everything moving!
• Sesame oil is non-negotiable: That nutty aroma hitting your nose? That’s the secret handshake of good fried rice.
• Batch-cook rice like a pro: I always make extra rice on Sundays – portion and freeze it flat in bags for instant fried rice nights.
• Dry veggies = crispy results: Pat those washed veggies dry! Steam makes soggy fried rice.
• Taste as you go: Fried rice forgives nothing – adjust seasoning in small increments.

My biggest tip? Have fun with it – even my “oops” versions usually taste amazing!

Variations of Extra Vegetable Fried Rice

Half the fun of this recipe is playing mix-and-match with ingredients! Here are my favorite ways to switch up our beloved Extra Vegetable Fried Rice:

• Protein power: Cubed tofu (press it first!) or shrimp make it a complete meal. Just cook them before the veggies – shrimp takes 2 minutes per side.
• Sweet & savory: My kids go nuts when I add pineapple chunks – the caramelized bits are pure magic against the salty soy sauce.
• Spicy kick: A spoonful of chili garlic sauce or sriracha transforms it into Thai-style fried rice. Warning: addictive!
• Breakfast twist: Swap veggies for diced ham and top with a runny fried egg. Leftover rice never tasted so good at 7 AM.

The beauty? You can reinvent Extra Vegetable Fried Rice every time without losing that comforting, familiar base flavor. What’ll you try first?

Serving Suggestions

This Extra Vegetable Fried Rice stands proud all on its own, but oh, the company it keeps! My family loves it with crispy egg rolls or potstickers for dipping – the textures play so nicely together. On chillier nights, a simple miso soup turns it into the coziest meal. (Confession: I’ve also eaten it straight from the pan while pretending not to hear my kids asking for bites.)

Storage & Reheating

Here’s the beautiful thing about Extra Vegetable Fried Rice – it might taste even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave (which makes rice gummy) and toss it back in a hot skillet for 2-3 minutes. That quick fry brings back all the crispy, fresh-cooked texture. Pro tip: Sprinkle a few drops of water over cold rice before reheating to revive the moisture without making it soggy.

Nutritional Information

Now let’s talk numbers – though I’m definitely more of a “taste first” kind of cook! These are rough estimates per serving (about 1 cup) based on my standard ingredients. Your mileage may vary depending on exact veggies or oil amounts:

• Calories: Around 250
• Fat: 8g (mostly from the healthy oils)
• Carbs: 35g
• Protein: 6g
• Fiber: 3g (thank you, veggies!)

The best part? Unlike takeout versions, you control exactly what goes in – less oil, more veggies, whatever makes you feel good. Now stop counting and start eating!

Frequently Asked Questions

Can I use fresh rice instead of day-old rice?
Absolutely! Spread freshly cooked rice on a baking sheet and pop it in the freezer for 15-20 minutes to dry out. The key is removing excess moisture so your vegetable fried rice doesn’t turn mushy. I’ve done this in many a dinner emergency!

What if I don’t have sesame oil?
While sesame oil adds that signature flavor, you can still make delicious fried rice without it. Try a drizzle of toasted sesame seeds or a splash of oyster sauce for depth. But trust me – once you try it with sesame oil, you’ll never go back!

How do I prevent soggy fried rice?
Three secrets: 1) Use cold rice, 2) Don’t overcrowd the pan (cook in batches if needed), and 3) Keep that heat high! Soggy rice usually means too much moisture or not enough sizzle.

Can I freeze extra vegetable fried rice?
You bet! Cool completely, then freeze in airtight containers for up to 2 months. Reheat straight from frozen in a hot skillet with a tiny bit of oil – it’ll taste nearly fresh!

What’s your favorite veggie combo?
I’m partial to the classic carrots-peas-bell pepper trio, but frozen corn and edamame make a killer combo too. The beauty of vegetable fried rice is there’s no wrong answer – use what makes you happy!

For more delicious recipes and inspiration, check out our Pinterest page!

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