Pan-Fried Rice with Vegetables
Very fast, very simple, filling, and beautiful! Pan-fried rice with vegetables is easy to make - you’ll need about 30 minutes. It’s an excellent side dish for anything: meat, poultry, or fish. Any meatless or vegetarian lunch or dinner with it will be bright and tasty!
Updated : 25 December, 2025
Easy
About 10 min.
Ingredients
160 grams
Rice
1
Carrot
0.5
Onions
65 grams
Green peas
65 grams
Corn
0.5
Bell pepper
3 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
1 grams
Herb mix
350 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make rice with vegetables in a skillet? Prepare the necessary ingredients. You can use different types of rice, but the key is long-grain parboiled rice - it won’t overcook and will stay fluffy and separate. Use any vegetables you like. Thaw frozen vegetables in advance; drain canned vegetables well.
Step 2
Peel the onion and dice it finely. You can use white or red onion. You can choose any cutting style, but it’s best if all vegetables are cut in the same shape and roughly the same size.
Step 3
Peel the carrot and dice it finely.
Step 4
Wash the bell pepper, remove the stem and seeds, and cut it into small cubes as well.
Step 5
Rinse the rice in cold water several times until the water runs clear. Drain.
Step 6
Heat about half of the vegetable oil in a deep skillet. Over medium heat, sauté the onion for about 2 minutes, stirring occasionally.
Step 7
Add the carrot and stir. Sauté the carrot with the onion for about 3 minutes, stirring.
Step 8
Add the diced bell pepper and green peas; cook over medium heat for about 3 more minutes. If using frozen corn, add it at this stage after thawing.
Step 9
Add canned corn last. Add spices and aromatic herbs and mix.
Step 10
Add the remaining vegetable oil to the skillet. Add the rinsed rice. Stir and cook for a couple of minutes so the rice absorbs the oil.
Step 11
Pour warm water over the rice and vegetables and add salt. The water should fully cover everything. I needed 350 ml (about 1 1/2 cups) of water.
Step 12
Bring the water to a boil. Cover the skillet and cook over medium heat for about 12-15 minutes, until all the liquid has evaporated. Do not stir the rice during this time.
Step 13
When the water has fully evaporated, gently stir the rice with vegetables. Cover again and warm over low heat for about 5 minutes.
Step 14
Serve the rice with vegetables as a side dish or as a main. Enjoy your meal!
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