Easy weeknight vegetable fried rice comes together in less than 15 minutes, with crisp veggies, tender rice, and a perfect balance of seasonings.
I’ve eaten this recipe nearly every day for the last two weeks. I’ve been cooking it in big batches and taking it to school for lunch. It heats up unbelievably well and is plenty filling.
My favorite kind of meal to prepare on a weeknight is the kind that comes together quickly and uses only one pot, but tastes like the flavors were developed over hours. Isn’t that everyone’s favorite kind of weeknight meal? This easy vegetable fried rice fits the bill with it’s crisp vegetables and tender rice.
easy weeknight vegetable fried rice
4 cups cooked rice (I use brown)
4 cups vegetables, chopped (I prefer fresh onions, peppers, and carrots; any combination of fresh or frozen will do)
3 cloves garlic, minced
3 tbs. oil (olive, sesame, vegetable, etc.)
1/2 cup stir fry sauce (I use this one, but it’s way cheaper at Walmart)
3 tbs. soy sauce
(Sometimes I add two cups of shredded chicken to the recipe; it’s a delicious but not-so-necessary addition)
Heat oil in a large skillet over medium heat. Add vegetables and garlic and cook 5-7 minutes, or until tender but still crisp. Add stir fry sauce and 2 tablespoons of soy sauce and cook two minutes more. Add rice and soy sauce and mix well. Remove from heat and serve.
What’s your favorite weeknight meal?
(this post contains affiliate links; to learn more, see my disclosure policy)