This Veggie Fried Rice is the ultimate weeknight comfort food that transforms humble ingredients into something magical. The secret is using day-old rice and a screaming hot wok for perfect texture and flavor. It’s a one-pan wonder that comes together faster than takeout and is endlessly adaptable.
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Why You’ll Love This Veggie Fried Rice
- Incredibly versatile: Use almost any vegetables you have on hand.
- Perfect texture: Chilled rice fries up separate and delightfully chewy.
- Comes together fast: Actual cooking time is under 10 minutes.
- Wholesome treat: Loaded with colorful, customizable plant-based goodness.
Ingredients & Tools
- 3 cups cooked and chilled jasmine or long-grain white rice (preferably day-old)
- 2 tbsp vegetable or peanut oil, divided
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small white or yellow onion, finely diced
- 1 large carrot, finely diced
- 1/2 cup frozen peas, thawed
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp toasted sesame oil
- 2 scallions, thinly sliced
- 1 tsp rice vinegar (optional, for brightness)
- Salt and white pepper to taste
Tools: A large wok or a 12-inch non-stick skillet, a sturdy spatula, and a set of measuring spoons.
Notes: The quality of your soy sauce and sesame oil really matters here—they form the flavor backbone. Don’t skip the fresh ginger and garlic; their aromatic punch is essential.
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? Freshly cooked rice is too moist and steamy, which causes it to clump and become gummy when fried. Chilled rice has dried out slightly, giving each grain structure so it fries up separate and perfectly chewy.
- Can I use brown rice? Absolutely! Just note that brown rice has a different texture and can be a bit softer. Make sure it’s thoroughly chilled and maybe use a tiny bit less sauce to account for its inherent nutty flavor.
- What about other veggies? This recipe is a fantastic canvas. Finely chopped broccoli, corn, bell peppers, or even zucchini work beautifully. The key is to cut them small so they cook quickly and evenly in the hot pan.
- Is my wok hot enough? You’ll know your pan is ready when a drop of water sizzles and evaporates on contact. That initial high heat is crucial for getting that classic “wok hei” or slightly smoky, seared flavor without steaming the ingredients.
How to Make Veggie Fried Rice
Step 1: First, make sure all your ingredients are prepped and within arm’s reach. Fried rice cooks fast, and you won’t have time to mince garlic or grate ginger once you start. Give your chilled rice a good break-up with your fingers or a fork—you want to separate any large clumps so every grain can get coated in sauce and heat evenly.
Step 2: Heat your wok or large skillet over high heat until it’s seriously hot. Add one tablespoon of the vegetable oil and swirl to coat the surface. Pour in your beaten eggs and let them set for about 15-20 seconds before you start scrambling them with your spatula. Cook until they’re just set but still soft—you don’t want brown, rubbery eggs. Transfer them to a clean plate immediately.
Step 3: Add the remaining tablespoon of oil to the hot wok. Toss in the diced onion and carrot. Stir-fry for about 2-3 minutes until the onion turns translucent and the carrot begins to soften. You’ll hear a good, strong sizzle—that’s exactly what you want. Now, add the minced garlic and grated ginger. Stir constantly for just 30 seconds until incredibly fragrant. Be careful not to burn them!
Step 4: Now, add the chilled, broken-up rice to the wok. Use your spatula to press it down into the hot surface and then toss and stir. You’re aiming to heat the rice through and get a few grains slightly toasted. This should take about 2-3 minutes. The rice should look dry and separate, not clumpy.
Step 5: Drizzle the soy sauce and toasted sesame oil evenly over the rice. Toss and stir vigorously to ensure every single grain gets coated in that savory, aromatic sauce. The color will become a beautiful, even brown. Now, add the thawed peas and the cooked eggs back into the wok, breaking the egg into smaller pieces as you incorporate it.
Step 6: Give everything one final, vigorous toss to heat the peas through and distribute the eggs. Turn off the heat. Stir in most of your sliced scallions (save some for garnish) and the optional rice vinegar, which adds a lovely bright note. Taste and adjust seasoning with a pinch of salt or a dash of white pepper if needed. Serve immediately while it’s piping hot!
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 1 month.
- Reviving: Reheat in a hot skillet with a splash of water or oil to restore texture.
Serving Suggestions
Complementary Dishes
- A simple cucumber salad — The cool, crisp, and slightly tangy flavor provides a refreshing contrast to the savory, umami-rich fried rice.
- Pan-seared tofu or tempeh — For a protein boost, some crispy tofu with a sticky soy-garlic glaze makes this a completely satisfying, well-rounded meal.
- Steamed or roasted broccoli — An easy, healthy side that soaks up any extra sauce and adds another layer of texture and green goodness to your plate.
Drinks
- Jasmine green tea — Its floral, delicate notes cleanse the palate and complement the savory elements of the dish without overpowering them.
- A light, crisp lager — The carbonation and mild bitterness cut through the richness of the fried rice perfectly, making each bite taste fresh again.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus zing are incredibly refreshing and help balance the soy sauce’s saltiness.
Something Sweet
- Mango with sticky rice — The sweet, creamy mango and coconut-infused sticky rice are a classic Southeast Asian dessert that feels like a natural, luxurious follow-up.
- Fortune cookies and orange wedges — A simple, fun, and light way to end the meal on a sweet and slightly citrusy note that feels celebratory.
- Lychee sorbet — Its floral, fragrant sweetness is a light and palate-cleansing finish that won’t leave you feeling overly full.
Top Mistakes to Avoid
- Using warm, freshly cooked rice. This is the number one reason fried rice turns into a gummy, sticky disaster. The excess moisture steams the other ingredients instead of frying them. I’ve messed this up before too, and it’s a heartbreaking sight.
- Overcrowding the pan. If you add too many ingredients at once, the temperature of your wok plummets. You end up steaming everything instead of getting that quick, hot sear that defines great fried rice.
- Burning the garlic and ginger. They cook in less than a minute. If they burn, they’ll impart a bitter flavor that will permeate the entire dish. Keep them moving and add them after the harder veggies have started to soften.
- Adding the sauce too early. If you pour the soy sauce directly onto the hot wok surface instead of over the rice, it can burn instantly. Always drizzle it over the rice itself and toss immediately to distribute.
Expert Tips
- Tip: For an extra layer of flavor, cook your rice with a teaspoon of chicken or vegetable bouillon powder, or use a stock cube. It seasons the rice from the inside out, giving you an even more savory final dish.
- Tip: If you’re in a real pinch and don’t have day-old rice, spread freshly cooked rice in a thin layer on a baking sheet and pop it in the freezer for 15-20 minutes. It works surprisingly well to mimic the dried-out texture you need.
- Tip: A little splash of rice vinegar or a squeeze of lime juice right at the end, after the heat is off, can lift the entire dish. It adds a subtle acidity that brightens all the rich, savory flavors.
- Tip: For a restaurant-style finish, press the finished fried rice down in the hot wok for a minute before serving. This creates a delicious, slightly crispy crust on the bottom that is an absolute textural delight.
FAQs
Can I make this vegan?
Absolutely! This recipe is easily veganized. Simply omit the eggs or replace them with crumbled firm tofu that you’ve pan-fried until golden. Just make sure to use tamari instead of soy sauce to keep it gluten-free if that’s a concern. The rest of the ingredients are naturally plant-based, so you’ll end up with a delicious, hearty vegan meal that doesn’t compromise on flavor at all.
How do I store and reheat leftovers?
Let the fried rice cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. The best way to reheat it is in a wok or skillet over medium-high heat with a tiny splash of water or oil to rehydrate it and prevent sticking. The microwave can make it a bit soggy, but if you must, cover it with a damp paper towel to help steam it back to life.
My fried rice turned out soggy. What happened?
Oh no! The most common culprit is using rice that was too moist. Remember, day-old, chilled rice is key. Another possibility is adding too many wet vegetables (like fresh tomatoes) or overloading the pan, which causes the ingredients to steam instead of fry. Next time, ensure your pan is blazing hot and that you’re working in batches if you’ve doubled the recipe.
Can I use frozen mixed vegetables?
You sure can—it’s a fantastic shortcut! I recommend thawing them first and patting them dry with a paper towel to remove excess moisture. If you add them straight from frozen, they’ll release a lot of water into the wok and can make your fried rice mushy. A quick thaw under running water or in the microwave does the trick.
What’s the best type of rice to use?
Long-grain varieties like jasmine or basmati are my top choices because their grains stay separate and firm after cooking. Medium-grain rice can work but might be a bit stickier. Avoid using short-grain or sushi rice, as they are too starchy and soft for successful fried rice. The texture just won’t be right.
Veggie Fried Rice
Make perfect Veggie Fried Rice at home in under 25 minutes! This easy, versatile recipe uses day-old rice for the best texture. Get the full recipe here!
Ingredients
For the Ingredients
-
3 cups cooked and chilled jasmine or long-grain white rice (preferably day-old)
-
2 tbsp vegetable or peanut oil (divided)
-
2 large eggs (lightly beaten)
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 small white or yellow onion (finely diced)
-
1 large carrot (finely diced)
-
1/2 cup frozen peas (thawed)
-
3 tbsp soy sauce (or tamari for gluten-free)
-
1 tbsp toasted sesame oil
-
2 scallions (thinly sliced)
-
1 tsp rice vinegar (optional, for brightness)
-
Salt and white pepper (to taste)
Instructions
-
First, make sure all your ingredients are prepped and within arm's reach. Fried rice cooks fast, and you won't have time to mince garlic or grate ginger once you start. Give your chilled rice a good break-up with your fingers or a fork—you want to separate any large clumps so every grain can get coated in sauce and heat evenly.01
-
Heat your wok or large skillet over high heat until it’s seriously hot. Add one tablespoon of the vegetable oil and swirl to coat the surface. Pour in your beaten eggs and let them set for about 15-20 seconds before you start scrambling them with your spatula. Cook until they’re just set but still soft—you don’t want brown, rubbery eggs. Transfer them to a clean plate immediately.02
-
Add the remaining tablespoon of oil to the hot wok. Toss in the diced onion and carrot. Stir-fry for about 2-3 minutes until the onion turns translucent and the carrot begins to soften. You’ll hear a good, strong sizzle—that’s exactly what you want. Now, add the minced garlic and grated ginger. Stir constantly for just 30 seconds until incredibly fragrant. Be careful not to burn them!03
-
Now, add the chilled, broken-up rice to the wok. Use your spatula to press it down into the hot surface and then toss and stir. You’re aiming to heat the rice through and get a few grains slightly toasted. This should take about 2-3 minutes. The rice should look dry and separate, not clumpy.04
-
Drizzle the soy sauce and toasted sesame oil evenly over the rice. Toss and stir vigorously to ensure every single grain gets coated in that savory, aromatic sauce. The color will become a beautiful, even brown. Now, add the thawed peas and the cooked eggs back into the wok, breaking the egg into smaller pieces as you incorporate it.05
-
Give everything one final, vigorous toss to heat the peas through and distribute the eggs. Turn off the heat. Stir in most of your sliced scallions (save some for garnish) and the optional rice vinegar, which adds a lovely bright note. Taste and adjust seasoning with a pinch of salt or a dash of white pepper if needed. Serve immediately while it’s piping hot!06
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