Go Back

Korean Veggie Fried Rice

A flavorful medley of rice and crispy vegetables, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice (preferably cold) Day-old rice works best for texture.
  • 1 cup mixed vegetables (carrots, peas, bell peppers) Feel free to substitute with other vegetables.
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil For sautéing.
  • 1 fried egg optional for topping Adds richness.

Method
 

Preparation
  1. Start with cold, leftover rice for the best texture. Gather your mixed vegetables, chop the green onions, and mince the garlic.
Cooking
  1. In a large pan or wok, heat the vegetable oil over medium heat - it should be hot but not smoking.
  2. Add the minced garlic first and sauté for about 30 seconds until fragrant.
  3. Toss in the mixed vegetables and stir-fry for 3-4 minutes until tender yet crispy.
  4. Add in the cold, cooked rice, breaking up any clumps and mixing everything together.
  5. Drizzle the soy sauce and sesame oil over the mixture, stirring until everything is combined for another 3 minutes.
  6. Finally, stir in the chopped green onions and cook for an additional minute.
  7. Dish out the rice. If using a fried egg, fry it in the same pan and place it on top before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. When reheating, a splash of water can help restore texture.