Main Dishes
Main Dishes

Veggie Fried Rice

Official MAGGI®
Veggie Fried Rice
10 min
15 min
Makes 6 servings

The Secret Ingredient


  • 2 tablespoons canola or other neutral oil, divided
  • 1 small yellow onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 4 cups day-old cooked rice
  • 3 tablespoons soy sauce
  • 1 MAGGI Vegetable Flavor Bouillon Cube, crushed
  • 2 large eggs, beaten
  • 1 cup frozen peas
  • 2 scallions, white and green parts chopped
  • 1 1/2 teaspoons toasted sesame oil
  • 1 tablespoon black sesame seeds (optional)

Make It

Step 1

Heat a large skillet or wok over medium heat; drizzle in 1 tablespoon canola oil. When oil is shimmering, add chopped onion and carrots and cook until tender. Add the garlic and salt; stir to combine.

Step 2

Increase heat to high; add remaining tablespoon of canola oil to the veggies. Add rice, then the soy sauce and bouillon; cook, stirring occasionally, for 3 minutes or until the rice starts to crisp.

Step 3

Reduce heat to medium and make a well in the middle of the rice. Pour in the eggs and cook until scrambled, then toss with the rice.

Step 4

Stir in the peas and cook for another 30 seconds. Remove from heat and stir in scallions, toasted sesame oil and sesame seeds.

Step 5

Taste and season with additional soy sauce, if needed.