Ginger Vegetable Fried Rice

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Chilled rice stir-fried with crisp vegetables and a zesty ginger-garlic sauce, finished with a fluffy egg for perfect texture. This Chinese-inspired rice and grain recipe (vegan, gluten free), ready in about 25 minutes, pairs cooked rice, mixed vegetables, frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups, chilled cooked rice
• 1 cup, chopped (carrots, peas, corn) mixed vegetables
• 1/2 cup frozen peas
• 2 tbsp vegetable oil
• 1/2 inch, minced fresh ginger
• 2 cloves, minced garlic
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1, beaten egg
• 2 tbsp, sliced green onions

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1/2 inch minced ginger and 2 minced garlic cloves, stir-frying for 30 seconds until fragrant.
2. Step 2: Add 1 cup chopped mixed vegetables and 1/2 cup frozen peas, stir-frying for 3-4 minutes until vegetables are tender-crisp.
3. Step 3: Add 3 cups chilled cooked rice, 2 tbsp soy sauce, and 1 tbsp rice vinegar. Stir-fry for 3-4 minutes until rice is heated through and evenly coated.
4. Step 4: Push rice mixture to one side of the skillet, pour in 1 beaten egg, and scramble until fully cooked.
5. Step 5: Mix egg into rice, garnish with 2 tbsp sliced green onions, and serve immediately.