This Easy Vegetable Fried Rice is one of my favorite go-to meals when I want something quick, flavorful, and satisfying. It’s packed with vibrant veggies, perfectly seasoned rice, and a hint of soy sauce for that classic takeout taste—all made fresh at home in just minutes.
Why You’ll Love This Recipe
I love how fast and flexible this dish is. It’s perfect for using up leftover rice and any veggies I have in the fridge. It’s a complete meal on its own, but I can also pair it with any protein I like. The texture is spot on—slightly crispy rice with tender veggies—and the flavor is savory, just like what I’d get from my favorite takeout spot.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked jasmine or long grain rice (preferably day-old)
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Vegetable oil or sesame oil
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Garlic, minced
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Onion, finely chopped
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Carrots, diced
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Green peas
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Eggs, lightly beaten
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Soy sauce
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Green onions, chopped
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Salt and pepper, to taste
directions
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I heat oil in a large skillet or wok over medium-high heat.
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I sauté the garlic and onions until they become fragrant and slightly golden.
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I toss in the carrots and peas, cooking them until they’re tender-crisp.
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I push the veggies to the side of the pan, pour in the beaten eggs, and scramble them until just set.
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I add the rice, breaking up any clumps and mixing everything together thoroughly.
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I pour in soy sauce and season with salt and pepper, stir-frying for a few minutes until everything is well-coated and slightly crispy.
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I finish by adding green onions for a fresh crunch and a pop of flavor.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Sometimes I like to add chopped bell peppers or mushrooms for extra flavor and texture. When I want more protein, I stir in diced tofu, chicken, or shrimp. I also occasionally spice it up with chili flakes or a drizzle of sriracha.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water or oil to keep the rice from drying out. It can also be microwaved in short bursts, stirring in between to heat evenly.
FAQs
Can I use freshly cooked rice?
I prefer using day-old rice because it’s drier and fries better. Freshly cooked rice can turn mushy, but letting it cool and dry out a bit helps a lot.
What kind of rice works best?
I usually go with jasmine or long-grain white rice. They hold up well and give that light, fluffy texture I’m after.
Can I make this recipe vegan?
Yes, I just skip the eggs or replace them with a plant-based alternative like scrambled tofu.
Do I need a wok to make fried rice?
No, a large skillet works just fine. The key is high heat and not overcrowding the pan so the rice gets a nice sear.
Can I freeze vegetable fried rice?
Yes, I’ve frozen it before in a sealed container for up to a month. I reheat it straight from frozen in a skillet or microwave with a little water.
Conclusion
This Easy Vegetable Fried Rice is my favorite way to whip up a quick, delicious meal using simple pantry ingredients. Whether I’m cooking for myself or feeding the family, it’s always a hit—and it’s even better than takeout.
Print
Easy Vegetable Fried Rice
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegetarian
Description
This Easy Vegetable Fried Rice is a quick and flavorful dish made with day-old rice, vibrant vegetables, and savory soy sauce. It’s a satisfying meal that comes together in just 25 minutes, perfect for busy weeknights or using up leftovers.
Ingredients
- 3 cups cooked jasmine or long grain rice (preferably day-old)
- 2 tablespoons vegetable oil or sesame oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup carrots, diced
- 1/2 cup green peas
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 2 green onions, chopped
- Salt and pepper, to taste
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Sauté the garlic and onions until fragrant and slightly golden.
- Add the carrots and peas, cooking until tender-crisp.
- Push the veggies to the side, pour in the beaten eggs, and scramble until just set.
- Add the rice, breaking up clumps and mixing everything together.
- Pour in soy sauce, season with salt and pepper, and stir-fry until well combined and slightly crispy.
- Top with chopped green onions before serving.
Notes
- Use day-old rice for best texture and avoid mushiness.
- Customize with your favorite veggies or protein like tofu, chicken, or shrimp.
- Add chili flakes or sriracha for a spicy kick.
- Store leftovers in the fridge for up to 3 days.
- Reheat in a skillet with a splash of water or oil to maintain moisture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 95mg