Vegetable Fried Rice

By Becky Hardin

Published Mar 6, 2024

Vegetable fried rice easy dinner recipe. - 2

A bowl of vegetable fried rice with the text vegetable fried rice. - 3

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.

close up view of a wooden spoon lifting a scoop of vegetable fried rice from a wok. - 5

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.

close up view of fried rice filled with bits of carrot, peas, onions, and scrambled eggs. - 6

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!

overhead view of vegetable fried rice in a white bowl. - 7

Ingredients1x2x3x

▢ 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.

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.

scrambled eggs in a wok with a red rubber spatula. - 8

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.

veggies and rice mixed together in a wok. - 10

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.

vegetable fried rice in a wok mixed together with a wooden spoon. - 11

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.

More Fried Rice Recipes To Try

Chicken Fried Rice
Ham Fried Rice
Cauliflower Fried Rice

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

Notes

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

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

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Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!