You know those nights when you just can’t be bothered but still want something delicious? Enter: this Easy Veggie Fried Rice – your new go-to for cleaning out the fridge and satisfying those takeout cravings. It’s got everything: fluffy rice, crispy veggies, the perfect balance of salty, savoury, and a little umami magic. Plus, it’s ready in 20 minutes (faster than your delivery app can load). So, what are we waiting for? Grab that leftover rice (or packet rice, I won’t judge), and let’s get wok-ing!
What you’ll need to make this:
- Jasmine rice
- Green onions
- Carrots
- Capsicum
- Baby peas
- Corn kernels
- Gluten-free soy sauce
- Dark soy sauce
- White pepper
- Garlic cloves
- Neutral oil
- Toasted sesame oil
- Firm tofu
- Salt
Do I have to use day-old rice?
Technically, no… but should you? Absolutely. Freshly cooked rice tends to be too soft and turns into a mushy mess. Day-old rice is drier, which means perfectly crispy, non-soggy fried rice. No leftover rice? Just spread fresh rice on a tray and pop it in the fridge for 30 minutes! Alternatively, for a quick dinner, use pre-cooked packet rice.
How do I get that restaurant-style flavour?
A couple of secrets: high heat, don’t overcrowd the pan, and let the rice sit before stirring so it crisps up! Oh, and a tiny splash of toasted sesame oil at the end? Chef’s kiss.
Can I make it without soy sauce?
Yep! Try tamari (for gluten-free), coconut aminos (slightly sweeter but yum), or even miso paste mixed with a splash of water. You’ll still get that deep, savoury goodness. For this recipe, I use a gluten-free soy sauce which works best!
How to prepare firm tofu for fried rice:
If your tofu is extra firm, you might be able to skip this. But if it’s holding a lot of water, wrap it in a clean towel, pop a heavy pan on top, and let it press for 10-15 minutes.
- For scrambled egg-style tofu: Use your hands or a fork to crumble it into bite-sized bits.
- For crispy tofu bites: Cut it into small cubes (about 1 cm) for even crispiness.
Next, heat a pan with a little neutral oil (sesame or avocado work great here too). Add tofu, lightly salt it and let it sit for a minute before stirring – this helps it crisp up! Cook for 5 minutes, stirring occasionally, until golden.
What’s the best way to prevent soggy fried rice?
Soggy fried rice is usually caused by:
- Using fresh rice – Dry rice = crispy, separate grains.
- Too much sauce – A little soy sauce goes a long way. Too much liquid can make it mushy.
- Crowding the pan – If your pan is too full, the rice steams instead of frying. Use a large pan or wok and cook in batches if needed.
- Not enough heat – A hot pan ensures the rice fries instead of soaking up oil.
Fix it: If your rice is looking a little too soft, spread it out in the pan and let it cook for a few extra minutes without stirring. This helps it dry out d crisp up.
How do I add more protein?
Fried rice is super versatile, and there are plenty of plant-based protein options:
- Tofu: Pressed and pan-fried for crispy bites or crumbled for an “eggy” feel.
- Edamame: Quick, easy, and adds a pop of colour.
- Chickpeas: Unexpected but works great for texture and protein.
- Tempeh: Crumbled or cubed, it soaks up all the flavours.
- Scrambled tofu: Season with turmeric, black salt (kala namak), and a touch of soy sauce for a perfect egg replacement.
Easy Veggie Fried Rice
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This easy veggie fried rice is the ultimate fridge clean-out meal – quick, flavourful, and packed with colourful veggies! Perfect for weeknights, it comes together in minutes with simple ingredients and that irresistible takeout-style taste.
Ingredients
500 grams Jasmine Rice
1/2 cup Corn Kernels
1/2 cup Baby Frozen Peas
1/3 cup Red Capsicum
1/3 cup Carrot
3 Green Onions
2 Garlic Cloves
1 tbsp Gluten-Free Soy Sauce
1/4 tsp White Pepper
1/2 tsp Dark Soy Sauce
1 tbsp Neutral Oil
1 tsp Toasted Sesame Oil
1/4 tsp Celtic Sea Salt
150 grams Firm or Extra Firm Tofu
Directions
- Prepare your vegetables by chopping into tiny cubes. Chop garlic cloves until finely minced. Slice green onions. Set aside.
- Prep the tofu: Pat dry and cut the firm tofu into small cubes. Heat a pan with 1 tbsp oil, add the tofu, salt and cook until golden and crispy on all sides (about 5 minutes).
- In the same pan, add minced garlic and stir. Next, add in carrot. Stir again.
- After 1 minute, add capsicum, peas and corn. Fry for 1-2 more minutes.
- Add the day-old cooked rice, breaking up any clumps. Stir-fry on high heat for 2-3 minutes, letting it sit between stirs so it gets those delicious crispy bits.
- Drizzle in soy sauce, a splash of dark soy sauce, and a pinch of white pepper. Toss everything together until well coated.
- Stir in chopped green onions and drizzle toasted sesame oil over the top. Serve straight away.
