Easy Arroz Frito con Vegetales: A Flavorful Asian-Style Fried Rice Recipe

Fried rice is the ultimate comfort food across Asia, and this arroz frito con vegetales brings together fluffy grains, crisp-tender vegetables, and savory seasonings in one sizzling wok. Whether you are using leftover rice from last night or cooking a fresh batch, this recipe proves that simple ingredients can create something deeply satisfying. With a rainbow of mixed vegetables and a kiss of soy and sesame, every bite delivers that unmistakable wok-kissed flavor. Ready in under thirty minutes, this dish is perfect for busy weeknights, meal prep, or a colorful side to your favorite protein. Let's fire up the wok and get cooking.

Homestyle Fried Rice with Mixed Vegetables

Homemade fried rice with mixed vegetables including carrot, green beans, corn, and egg

This version highlights the classic trio of carrot, green beans, and sweet corn, brightened with scrambled egg for extra richness. The key is high heat and constant motion so the rice stays separate and lightly toasted rather than steamed and clumpy. Day-old rice works best because it has dried out slightly, allowing each grain to absorb flavor without turning mushy. A splash of soy sauce, a drizzle of toasted sesame oil, and a handful of scallions finish the dish with layers of umami and freshness.

3 cups cooked day-old long-grain rice, chilled
2 large eggs, lightly beaten
2 tablespoons neutral oil, divided
1 small carrot, finely diced
1/2 cup green beans, thinly sliced
1/2 cup sweet corn kernels
3 scallions, whites and greens separated and sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon white pepper
Salt to taste

Heat one tablespoon of oil in a wok or large skillet over high heat until it shimmers.
Pour in the beaten eggs and scramble quickly until just set, then transfer to a plate and set aside.
Add the remaining oil to the wok and stir-fry the carrot, green beans, and corn for two to three minutes until crisp-tender.
Add the garlic and scallion whites, stirring constantly for about thirty seconds until fragrant.
Add the chilled rice, breaking up any clumps with your spatula, and toss to combine with the vegetables.
Drizzle the soy sauce around the edge of the wok so it sizzles, then toss the rice to coat evenly.
Return the scrambled egg to the wok, season with white pepper and salt, and stir-fry for another two minutes.
Finish with toasted sesame oil and scallion greens, give it one final toss, and serve hot.

Arroz Frito con Verduras: A Wok-Fired Classic

Plate of fried rice with verduras served fresh from the wok

This second take on arroz frito con verduras keeps the same soul but invites you to adapt with whatever vegetables you have on hand. Bell peppers, peas, snap peas, or even broccoli florets work beautifully here. The technique remains the same: cook your aromatics first, keep the heat fierce, and add the rice only when the wok is screaming hot. Serve it alongside grilled chicken, tofu, or shrimp, or enjoy a generous bowl on its own with a drizzle of chili oil for a little extra spark.

3 cups cooked jasmine rice, cooled
2 tablespoons vegetable oil
1 cup mixed vegetables (peas, carrots, corn, bell pepper)
2 eggs, beaten
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
2 scallions, sliced
Pinch of sugar

Prepare all ingredients before cooking, since stir-frying moves fast over high heat.
Heat the oil in a wok until it begins to shimmer and swirl.
Scramble the eggs in the wok until just cooked, then push them to one side.
Add the garlic and ginger, frying for a few seconds until aromatic.
Toss in the mixed vegetables and stir-fry for two to three minutes until tender-crisp.
Add the rice and press it against the wok, letting it toast slightly before tossing.
Season with soy sauce, oyster sauce, sugar, and sesame oil, mixing thoroughly.
Fold in the eggs and scallions, taste for seasoning, and serve immediately while steaming hot.