Asian Spicy Vegetable Fried Rice Recipe Made Easy

Craving a flavorful, spicy dish that’s packed with colorful veggies and fragrant rice? Our Asian Spicy Vegetable Fried Rice recipe hits all the right notes!

This vibrant dish combines a medley of fresh vegetables sautéed to perfection with aromatic garlic, ginger, and a kick of chili heat. Whether you’re looking for a quick weeknight meal or a satisfying lunch, this recipe is both nutritious and easy to customize.

Plus, it’s perfect for using up leftover rice, making it a fantastic way to reduce food waste while enjoying a delicious, restaurant-style meal at home.

With the perfect balance of spice, savory umami flavors, and fresh crunch, this fried rice will quickly become a family favorite. Don’t worry if you’re new to cooking Asian dishes — the simple ingredients and clear instructions make it beginner-friendly yet impressive enough to serve to guests.

Let’s dive in and spice up your kitchen with this delightful recipe!

Why You’ll Love This Recipe

This Asian Spicy Vegetable Fried Rice is more than just a side dish — it’s a colorful, satisfying meal on its own. Here’s why it stands out:

• Quick and Easy: Ready in under 30 minutes, perfect for busy days.
• Vegetable-Packed: Uses a variety of fresh, crunchy vegetables for texture and nutrition.
• Customizable Heat: Easily adjust the spice level to suit your taste buds.
• Leftover Friendly: Great for using leftover rice and veggies.
• Plant-Based and Healthy: Low in fat, vegan-friendly, and full of fiber.

If you love dishes that combine convenience with bold flavors, this recipe is a must-try. For more vibrant vegetable recipes, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Ingredients

• 3 cups cooked jasmine or basmati rice (preferably day-old)
• 2 tbsp vegetable oil or sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 small onion, finely chopped
• 1 cup bell peppers, diced (red, yellow, or green)
• 1 cup shredded carrots
• 1 cup snap peas or green beans, chopped
• 1 cup chopped broccoli florets
• 2 green onions, sliced
• 1-2 fresh red chilies, finely chopped (adjust to taste)
• 3 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp chili garlic sauce or Sriracha
• 1 tsp toasted sesame oil
• Salt and pepper to taste
• Optional: 1/4 cup chopped fresh cilantro or Thai basil for garnish

Equipment

• Large wok or non-stick skillet
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Grater (for ginger)

Instructions

1. Prepare the Rice: If you haven’t already, cook your rice according to package instructions. For best results, use day-old rice that has been refrigerated to prevent clumping.
2. Heat the Oil: Place your wok or large skillet over medium-high heat. Add the vegetable or sesame oil and let it warm until shimmering.
3. Sauté Aromatics: Add the minced garlic, grated ginger, and chopped onion to the pan. Stir-fry for 1-2 minutes until fragrant and the onions are translucent.
4. Cook the Vegetables: Add the diced bell peppers, shredded carrots, snap peas, and broccoli florets. Stir-fry for 4-5 minutes until the vegetables are tender-crisp but still vibrant.
5. Add the Spice: Toss in the finely chopped red chilies. Stir well to combine and evenly distribute the heat. Adjust the quantity according to your spice preference.
6. Incorporate the Rice: Add the cooked rice to the pan. Break up any clumps with your spatula and stir-fry everything together for 3-4 minutes, ensuring the rice is heated through and well mixed with the veggies.
7. Flavor it Up: Pour the soy sauce and chili garlic sauce over the rice mixture. Stir continuously to coat the rice and vegetables evenly with the sauces.
8. Final Touch: Drizzle the toasted sesame oil over the fried rice. Add salt and pepper to taste. Stir in the sliced green onions.
9. Serve: Remove from heat and garnish with fresh cilantro or Thai basil if desired. Serve hot for the best flavor and texture.

Tips & Variations

Tip: Using day-old rice is key to achieving the perfect fried rice texture. Freshly cooked rice tends to be too moist and sticky.

• Protein Boost: Add tofu cubes, tempeh, or cooked edamame for extra protein.
• Less Heat: Use milder peppers or reduce the chili quantity if you prefer a gentler spice.
• Extra Veggies: Feel free to add mushrooms, baby corn, or water chestnuts for variety.
• Gluten-Free: Use tamari instead of soy sauce to make the recipe gluten-free.
• Make it Nutty: Sprinkle toasted sesame seeds on top before serving for added crunch.

Nutrition Facts

Serving Suggestions

This spicy vegetable fried rice pairs beautifully with a variety of dishes. Serve it alongside steamed dumplings, crispy spring rolls, or a light miso soup to complete your meal.

For a heartier option, add a side of grilled tofu or tempeh glazed with a tangy soy sauce marinade.

Looking to explore more vegetable-packed meals? Check out our Vegetable Alfredo Recipes for Creamy, Healthy Dinners or try the Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for effortless cooking.

Conclusion

Our Asian Spicy Vegetable Fried Rice is a delicious, versatile dish that brings together the vibrant flavors and textures of fresh vegetables with a satisfying spicy kick. It’s a fantastic way to enjoy a wholesome, plant-based meal that’s simple enough for weeknight dinners but flavorful enough to impress your guests.

With endless customization options, this recipe can be adapted to suit your dietary needs and preferences, making it a true kitchen staple.

Next time you want a quick, nutritious, and tasty meal, give this recipe a try. And don’t forget to explore other vegetable-forward recipes on our site to keep your menu exciting and wholesome.

Happy cooking!

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