Vegetable Fried Rice is so easy to make in just 15 minutes! Rice is all dressed up with veggies, scrambled eggs, soy sauce, and sesame oil. It’s the perfect quick lunch or side dish to pair with your takeout favorites.
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What’s in This Vegetable Fried Rice Recipe?
- Oil: Vegetable oil has a neutral flavor, making it perfect for sautéeing every component of this dish. Toasted sesame oil has a nutty flavor that makes it perfect for finishing.
- Eggs: Scrambled eggs add protein and texture to this classic dish.
- Onion + Garlic: Create an earthy and sweet base of flavor.
- Rice: We like Jasmine rice best for this recipe. You’ll need to cook the rice ahead of time and let it cool completely before using it in this recipe.
- Veggies: Frozen peas and carrots are classic slightly sweet veggies for this savory rice dish.
- Soy Sauce: Low-sodium soy sauce adds umami flavor without making it too salty.
- Green Onions: Add a pop of freshness and color.
Notes from the Test Kitchen
We love to use up leftover rice and frozen veggies to create the easiest vegetable fried rice that’s ready in just 15 minutes! Soy sauce and toasted sesame oil add so much delicious flavor to this rice, and you can toss in whatever leftover veggies you have in the fridge or freezer.
Variations on Veggie Fried Rice
I like red onions in my fried rice, but you can use whatever type you like best. In place of the jasmine rice, you can use an equal amount of cooked brown rice, instant pot basmati rice, or riced cauliflower. To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
How to Store and Reheat
Store leftover vegetable fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in 30-second bursts in the microwave until hot.
How to Freeze
Let the veggie fried rice cool completely, transfer to an airtight container, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
This vegetable fried rice recipe is perfect for a homemade Chinese takeout night. Serve it with easy beef and broccoli, cashew chicken, sweet and sour pork, and egg rolls. Or do what we do and eat a whole bowl of it for dinner on a regular Tuesday night!
Vegetable Fried Rice Recipe
Ingredients
- 2½ tablespoons vegetable oil divided
- 2 large eggs lightly beaten
- 1 cup diced onion
- 4 cloves garlic minced
- ½ teaspoon kosher salt
- Ground black pepper to taste
- 3 cups cooked jasmine rice chilled
- 1 cup frozen peas and carrots
- 2-3 tablespoons low-sodium soy sauce (see note)
- 3 green onions thinly sliced
- 1 teaspoon toasted sesame oil
Instructions
- Heat ½ tablespoon of the vegetable oil in a wok (or large nonstick frying pan) over medium heat. Add beaten egg and gently scramble with a rubber spatula until just softly set, 1-2 minutes. Transfer to a bowl and set aside, returning the wok to the stovetop.2½ tablespoons vegetable oil, 2 large eggs
- Add 1 tablespoon of oil to the wok, then add onion, garlic, salt, and pepper to the wok. Cook for 4-5 minutes until the onion is tender, then push it to the side of the wok.1 cup diced onion, 4 cloves garlic, ½ teaspoon kosher salt, Ground black pepper
- Add the remaining oil and let heat for a few seconds. Add cold cooked rice, frozen peas and carrots, and soy sauce. Mix and stir-fry 3-4 minutes until the rice is heated through.3 cups cooked jasmine rice, 1 cup frozen peas and carrots, 2-3 tablespoons low-sodium soy sauce
- Remove from the heat and stir in scrambled eggs, green onions, and sesame oil. Serve immediately.3 green onions, 1 teaspoon toasted sesame oil
Becky’s Tips
- Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos.
- In place of the vegetable oil, you can use canola, coconut, or avocado oil.
- In place of the jasmine rice, you can use an equal amount of cooked brown rice or riced cauliflower.
- Feel free to use your favorite frozen veggies; just make sure to use 1 cup total.
- Feel free to add tofu or meat (such as ground pork, chicken, or beef) to this dish for some additional protein.
- Make sure your rice has been fully chilled before making this recipe. Hot rice will turn out mushy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Vegetable Fried Rice Step by Step
Scramble the Eggs: Heat ½ tablespoon of the vegetable oil in a wok (or large nonstick frying pan) over medium heat. Add 2 large beaten eggs and gently scramble with a rubber spatula until just softly set, 1-2 minutes. Transfer to a bowl and set aside, returning the wok to the stovetop.
Cook the Onion: Add 1 tablespoon of oil to the wok, then add 1 cup of diced onion, 4 cloves of minced garlic, ½ teaspoon of kosher salt, and ground black pepper to the wok. Cook for 4-5 minutes until the onion is tender, then push it to the side of the wok.
Add the Rice and Veggies: Add the remaining 1 tablespoon of oil and let heat for a few seconds. Add 3 cups of cold cooked Jasmine rice, 1 cup of frozen peas and carrots, and 2-3 tablespoons of low-sodium soy sauce. Mix and stir-fry 3-4 minutes until the rice is heated through.
Stir in the Eggs: Remove from the heat and stir in scrambled eggs, 3 sliced green onions, and 1 teaspoon of sesame oil. Serve immediately.
The possibilities are endless! I went for the classic combo of onion, peas, and carrots, but you could also add mushrooms, broccoli florets, green beans, corn, or edamame!
Vegetable fried rice is high in carbs, fat, cholesterol, and sodium. Enjoy it in moderation!
A single serving of vegetable fried rice is about 320 calories. This number is approximate and can vary based on ingredients and substitutions.
I’m anxious to try this recipe. It looks delicious.
Hope you love it!!