Vegetable fried rice is the ultimate clean-out-the-fridge meal, transforming humble leftover rice and veggies into a satisfying, savory dish. The sizzle of the wok and aroma of garlic and ginger promise a delicious payoff in minutes. This veggie-packed version is endlessly adaptable and always delivers that perfect balance of flavor and texture.
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Why You’ll Love This Vegetable Fried Rice
- Fridge clean-out hero: Incredibly forgiving and adaptable to whatever vegetables you have.
- Perfect texture: Cold, day-old rice fries up with separate, delightfully chewy grains.
- Fast & fresh: Comes together in under 10 minutes—fresher and better than takeout.
- Complete one-pan meal: Balanced and filling with veggies, protein, and hearty rice.
Ingredients & Tools
- 3 cups cooked and cooled jasmine or long-grain white rice (ideally day-old)
- 2 tablespoons vegetable or peanut oil, divided
- 2 large eggs, lightly beaten
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large carrot, finely diced
- 1/2 cup frozen peas, thawed
- 2 spring onions, sliced, whites and greens separated
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon white pepper (black pepper works too)
Tools: A large wok or a very large, heavy-bottomed skillet, a spatula.
Notes: The quality of your soy sauce and sesame oil really makes a difference here — they’re the backbone of the flavor. And don’t skip the fresh ginger and garlic; their aromatic punch is what gives this fried rice its authentic, irresistible character.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 10 g |
| Fat: | 12 g |
| Carbs: | 44 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Why day-old rice is non-negotiable. Freshly cooked rice is too moist and steamy, which causes it to clump together and become gummy when stir-fried. Cold, day-old rice has dried out slightly, resulting in distinct, fry-able grains that soak up the sauce beautifully.
- Get your mise en place ready. Fried rice cooks incredibly fast, so you won’t have time to chop or measure once you start. Have all your vegetables chopped, your sauce mixed, and your eggs beaten before you even turn on the heat.
- Don’t be shy with the heat. A screaming hot wok or pan is essential for that classic “wok hei” — the slightly smoky, charred flavor you get from proper stir-frying. If your pan isn’t hot enough, the vegetables will steam and the rice will stew.
- The magic of toasted sesame oil. This is a finishing oil, not a cooking oil! Its nutty, profound flavor is delicate and can become bitter if cooked over high heat. Always stir it in at the very end, right before serving.
How to Make Vegetable Fried Rice
Step 1: First, make sure your rice is ready to go. If you’re using fresh rice, spread it out on a baking sheet and pop it in the fridge for at least an hour to chill and dry out. Break up any large clumps with your fingers — you want the grains as separate as possible. In a small bowl, whisk together the soy sauce, sesame oil, and sugar until the sugar dissolves. This is your flavor bomb sauce, so set it aside within easy reach.
Step 2: Place your wok or large skillet over high heat and let it get seriously hot. You should see a slight wisp of smoke. Add one tablespoon of the vegetable oil and swirl it around to coat the surface. Pour in your beaten eggs and let them set for about 20 seconds before quickly scrambling them with your spatula. You’re aiming for soft, fluffy curds. Once just cooked through, scoop them out onto a clean plate. Don’t worry if they’re a little underdone; they’ll go back in later.
Step 3: Add the remaining tablespoon of oil to the hot wok. Immediately toss in the chopped onion and the white parts of your spring onions. Stir-fry for about a minute until they just start to soften and become fragrant. Now, add the garlic and ginger. This is the moment — you’ll get this incredible aromatic bloom that smells like the best Chinese restaurant. Stir constantly for just 30 seconds; you don’t want the garlic to burn and turn bitter.
Step 4: Time for the hard veggies. Add the diced carrot to the wok and keep everything moving. Stir-fry for another 2-3 minutes until the carrot has brightened in color and lost its raw edge but still has a slight crunch. You’ll notice the sounds in the wok are a lively, vigorous sizzle — that’s exactly what you want.
Step 5: Now, add the cold rice to the wok. Use your spatula to press down and break up any remaining clumps, tossing everything together. You want each grain of rice to get coated in the hot oil and mingle with the aromatics. Keep stir-frying for 2-3 minutes until the rice is heated through and has taken on a slightly toasted color in spots.
Step 6: Return the scrambled eggs to the wok, along with the thawed peas. Give everything a good toss to distribute the eggs and peas evenly. Now, pour your pre-mixed sauce evenly over the rice. Add the white pepper as well. The wok will sizzle and steam dramatically — this is a good sign!
Step 7: Stir-fry vigorously for another minute, ensuring every component is coated in that glossy, savory sauce. Do a quick taste test — you might want an extra splash of soy sauce, but it’s unlikely. Finally, turn off the heat and stir in the green parts of your spring onions. This final stir lets the residual heat wilt the greens perfectly while keeping their fresh, oniony bite.
Step 8: Serve immediately while it’s piping hot. The fried rice is at its absolute peak right out of the wok, with contrasting temperatures and textures that make it utterly irresistible.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze in sealed bags or containers for up to 2 months.
- Reviving: Reheat in a wok or skillet with a little oil to restore texture; avoid microwaving.
Serving Suggestions
Complementary Dishes
- Simple Cucumber Salad — A quick mix of thinly sliced cucumbers with a dash of rice vinegar and a pinch of salt provides a crisp, acidic counterpoint that cuts through the richness of the rice beautifully.
- Quick-Pickled Carrots and Radishes — Their sharp, tangy crunch offers a fantastic textural and flavor contrast, making each bite of fried rice feel new and exciting.
- Steamed Edamame — Lightly salted, these are a fun, protein-rich finger food that complements the meal without overpowering the main event.
Drinks
- Jasmine Green Tea — Its delicate, floral notes cleanse the palate between bites and enhance the overall savory experience without adding sweetness.
- A Light Lager — The crisp, effervescent quality of a cold lager is a classic pairing that helps balance the savory, umami-packed flavors.
- Ginger Ale with a Lime Wedge — The spicy-sweet fizz is surprisingly refreshing and highlights the ginger notes within the fried rice itself.
Something Sweet
- Mango Sticky Rice — The sweet, creamy coconut and fresh mango are a tropical, luxurious finish that feels like a natural extension of the meal.
- Fortune Cookies and Orange Wedges — A simple, classic, and light way to end the meal on a sweet and slightly citrusy note.
- Lychee Sorbet — Its floral, delicate sweetness is incredibly refreshing and acts as a perfect palate cleanser after the savory main course.
Top Mistakes to Avoid
- Mistake: Using warm, freshly cooked rice. This is the number one reason for mushy fried rice. The excess moisture causes the grains to stick together and steam instead of fry, resulting in a clumpy, gummy texture.
- Mistake: Overcrowding the pan. If you add too much at once, the temperature of your wok plummets. The ingredients will then steam in their own juices rather than achieving that quick, hot sear that defines great stir-fry.
- Mistake: Adding the sesame oil too early. I’ve messed this up before too… Toasted sesame oil has a low smoke point and a delicate flavor that burns easily. Stir it in at the very end as a finishing oil to preserve its wonderful aroma.
- Mistake: Over-stirring. While you need to keep things moving to prevent burning, constant stirring doesn’t allow the rice to develop those delicious, slightly crispy, toasted bits that add wonderful texture.
Expert Tips
- Tip: Freeze your fresh rice to fake “day-old”. In a pinch? Spread freshly cooked rice on a tray, freeze for 20-30 minutes, and you’ll have the dry, separated grains you need. It’s a brilliant little hack that saves the day.
- Tip: Press your aromatics into a paste. Instead of just mincing, use the flat side of your knife to mash the garlic and ginger with a pinch of salt into a coarse paste. This distributes their flavor more evenly throughout the entire dish.
- Tip: Create a “well” for scrambling your eggs. After stir-frying the vegetables, push them to one side of the wok, add a tiny bit more oil to the empty space, and pour your eggs in there. This lets you cook them perfectly without them getting lost in the other ingredients.
- Tip: A splash of mirin or rice wine. Adding a tablespoon of mirin or Shaoxing wine along with the sauce adds a subtle sweetness and complexity that elevates the flavor profile from good to restaurant-quality.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works wonderfully, but the same rule applies — it must be cold and day-old for the best texture. Just keep in mind that brown rice has a chewier, nuttier flavor and a slightly different absorption rate, so you might need an extra splash of soy sauce or a minute longer in the wok to heat it through properly. The heartier texture can be a really nice change.
What other vegetables can I add?
Oh, the possibilities are endless! Finely chopped bell peppers, sweet corn, chopped broccoli florets, or even some thinly sliced cabbage are all fantastic additions. The key is to add harder vegetables (like carrots, broccoli) earlier so they have time to cook, and softer ones (like corn, peas) towards the end. Think about color and texture variety to make it visually appealing and fun to eat.
How do I store and reheat leftovers?
Let the fried rice cool completely before storing it in an airtight container in the fridge for up to 3 days. The best way to reheat it is in a wok or skillet over medium-high heat with a tiny drizzle of oil. This helps restore some of the texture. Microwaving will work in a pinch, but it can make the rice a bit soft and steamy.
Is this recipe gluten-free?
It easily can be! Just make sure to use tamari or a certified gluten-free soy sauce instead of regular soy sauce. All the other core ingredients are naturally gluten-free, so that one simple swap is all it takes to accommodate dietary needs without sacrificing any flavor.
Can I make this vegan?
Of course! Simply omit the eggs. To add back some protein and texture, you could toss in a cup of cubed firm tofu (pan-fried until golden first) or some cooked edamame. The sauce is already vegan-friendly (just check your sugar source if strict), so it’s a very easy and delicious adaptation.
Vegetable Fried Rice
Make the best Vegetable Fried Rice at home in under 10 minutes! This easy, one-pan recipe is better than takeout. Get the foolproof method now!
Ingredients
For the Ingredients
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3 cups cooked and cooled jasmine or long-grain white rice (ideally day-old)
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2 tablespoons vegetable or peanut oil (divided)
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2 large eggs (lightly beaten)
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1 medium onion (finely chopped)
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2 cloves garlic (minced)
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1 tablespoon fresh ginger (grated)
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1 large carrot (finely diced)
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1/2 cup frozen peas (thawed)
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2 spring onions (sliced, whites and greens separated)
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3 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon toasted sesame oil
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1 teaspoon sugar
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1/2 teaspoon white pepper (black pepper works too)
Instructions
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First, make sure your rice is ready to go. If you’re using fresh rice, spread it out on a baking sheet and pop it in the fridge for at least an hour to chill and dry out. Break up any large clumps with your fingers — you want the grains as separate as possible. In a small bowl, whisk together the soy sauce, sesame oil, and sugar until the sugar dissolves. This is your flavor bomb sauce, so set it aside within easy reach.01
-
Place your wok or large skillet over high heat and let it get seriously hot. You should see a slight wisp of smoke. Add one tablespoon of the vegetable oil and swirl it around to coat the surface. Pour in your beaten eggs and let them set for about 20 seconds before quickly scrambling them with your spatula. You’re aiming for soft, fluffy curds. Once just cooked through, scoop them out onto a clean plate. Don’t worry if they’re a little underdone; they’ll go back in later.02
-
Add the remaining tablespoon of oil to the hot wok. Immediately toss in the chopped onion and the white parts of your spring onions. Stir-fry for about a minute until they just start to soften and become fragrant. Now, add the garlic and ginger. This is the moment — you’ll get this incredible aromatic bloom that smells like the best Chinese restaurant. Stir constantly for just 30 seconds; you don’t want the garlic to burn and turn bitter.03
-
Time for the hard veggies. Add the diced carrot to the wok and keep everything moving. Stir-fry for another 2-3 minutes until the carrot has brightened in color and lost its raw edge but still has a slight crunch. You’ll notice the sounds in the wok are a lively, vigorous sizzle — that’s exactly what you want.04
-
Now, add the cold rice to the wok. Use your spatula to press down and break up any remaining clumps, tossing everything together. You want each grain of rice to get coated in the hot oil and mingle with the aromatics. Keep stir-frying for 2-3 minutes until the rice is heated through and has taken on a slightly toasted color in spots.05
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Return the scrambled eggs to the wok, along with the thawed peas. Give everything a good toss to distribute the eggs and peas evenly. Now, pour your pre-mixed sauce evenly over the rice. Add the white pepper as well. The wok will sizzle and steam dramatically — this is a good sign!06
-
Stir-fry vigorously for another minute, ensuring every component is coated in that glossy, savory sauce. Do a quick taste test — you might want an extra splash of soy sauce, but it’s unlikely. Finally, turn off the heat and stir in the green parts of your spring onions. This final stir lets the residual heat wilt the greens perfectly while keeping their fresh, oniony bite.07
-
Serve immediately while it’s piping hot. The fried rice is at its absolute peak right out of the wok, with contrasting temperatures and textures that make it utterly irresistible.08
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