Vegetable Fried Rice Recipe

Course: Dinner, Side Dish

Cuisine: asian, Chinese

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: bowls

Calories: 320kcal

This quick and easy Vegetable Fried Rice Recipe uses leftover rice and frozen veggies to make the best dish!

Step-by-step photos can be seen below the recipe card.

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

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.

Storage: Store vegetable fried rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.