Name: Easy Vegetable Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
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

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.)

Cooked jasmine or long grain rice (preferably day-old)
Vegetable oil or sesame oil
Garlic, minced
Onion, finely chopped
Carrots, diced
Green peas
Eggs, lightly beaten
Soy sauce
Green onions, chopped
Salt and pepper, to taste

directions

I heat oil in a large skillet or wok over medium-high heat.
I sauté the garlic and onions until they become fragrant and slightly golden.
I toss in the carrots and peas, cooking them until they’re tender-crisp.
I push the veggies to the side of the pan, pour in the beaten eggs, and scramble them until just set.
I add the rice, breaking up any clumps and mixing everything together thoroughly.
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.
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.