Easy Vegetable Fried Rice in 20 Minutes

This is the fast, flavour-packed fried rice you make when you want a proper takeaway-style side without the wait. Cold cooked rice, a handful of everyday vegetables and a splash of soy come together over high heat in one pan. It's endlessly adaptable and a brilliant way to use up leftover rice.

Fried rice lives or dies by two things: cold, day-old rice and a properly hot pan. Get those right and the rest is easy. This version leans on frozen peas, carrot and spring onion, so it’s cheap and quick, with a savoury soy glaze and just enough sesame to smell like your favourite takeaway. Serve it alongside almost anything.

Ingredients

• 500 g cold cooked long-grain rice — ideally cooked the day before and chilled
• 2 tbsp vegetable or groundnut oil
• 2 large eggs — lightly beaten
• 1 medium carrot — finely diced
• 120 g frozen peas
• 150 g frozen sweetcorn — or tinned, drained
• 4 spring onions — sliced, white and green kept separate
• 3 garlic cloves — finely chopped
• 2 tsp fresh ginger — grated
• 2.5 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 0.5 tsp white pepper

Method

1. Break up the cold rice with your fingers so there are no clumps, then set it aside. If your rice is at all warm, spread it on a tray to cool first.
2. Heat 1 tbsp of the oil in a large wok or frying pan over high heat. Pour in the beaten eggs, let them set for a few seconds, then scramble into soft curds. Tip out onto a plate.
3. Add the remaining oil to the pan. Fry the carrot for 2 minutes until just starting to soften, then add the peas, sweetcorn, garlic, ginger and the white parts of the spring onions. Stir-fry for 1-2 minutes.
4. Turn the heat to high and add the rice. Toss and press it against the hot pan, letting it fry undisturbed for 20-30 seconds at a time so it picks up a little colour and a toasty edge.
5. Pour the soy sauce down the side of the pan so it sizzles, then add the white pepper. Toss everything together for another minute until evenly coated.
6. Return the egg to the pan, add the sesame oil and most of the green spring onion, and toss through. Taste and add a splash more soy if needed.
7. Scatter over the remaining spring onion greens and serve straight away, while it's steaming hot.

Serve it with

• Sticky honey garlic chicken
• Crispy chilli beef or tofu
• A fried egg on top for a quick lunch
• Steamed pak choi in oyster sauce
• Prawn crackers and sweet chilli sauce

Why this works

Cold, dried-out rice has firmer grains that fry and separate instead of turning to mush, while cooking over high heat drives off moisture fast for that signature smoky, non-greasy finish.

Common swaps

• Use any firm veg you have: diced pepper, mangetout, edamame or shredded cabbage all work well.
• Swap light soy for tamari to keep it gluten-free.
• Leave out the egg and add 150 g cubed firm tofu or extra veg for a vegan version.
• No day-old rice? Cook fresh, then spread it on a tray and chill in the fridge for 30 minutes.
• Add a teaspoon of chilli garlic sauce or a pinch of chilli flakes for heat.

Common mistakes to avoid

• Using warm or freshly cooked rice, which steams and clumps into a stodgy mess instead of frying.
• Overcrowding a lukewarm pan - work in a hot pan and don't stir constantly, or the rice won't take on colour.
• Pouring soy sauce over cold rice rather than onto the hot pan, so it never caramelises.
• Adding too much soy and drowning the rice; season gradually and taste as you go.

Storage, freezing & reheating

Storage: Cool leftovers quickly and refrigerate within an hour, in an airtight container, for up to 2 days.

Freezing: Freeze cooled fried rice in portions for up to 1 month. Defrost fully in the fridge before reheating.

Reheating: Reheat in a hot pan or microwave until piping hot throughout, adding a splash of water to loosen. Only reheat once, and never reheat rice that has been left at room temperature for more than an hour.

Allergen notes: contains Egg, Soya, Gluten, Sesame. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.