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Easy Vegetable Fried Rice Recipe

Easy Vegetable Fried Rice

iamwinfred
This Easy Vegetable Fried Rice delivers restaurant-quality results in just 25 minutes using simple ingredients you already have in your kitchen. The combination of cold day-old rice, crisp colorful vegetables, fluffy scrambled eggs, and savory Asian seasonings creates a dish that's healthier and more budget-friendly than takeout. Perfect for busy weeknights, meal prep, or using up leftover rice!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 285 kcal

Equipment

  • Large skillet or wok 12-inch or larger with high sides
  • Wooden spoon or silicone spatula Heat-resistant
  • Small mixing bowls For eggs and sauce
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Ingredients
  

For the Rice

  • 4 cups cold cooked white rice about 960g, preferably day-old jasmine or long-grain
  • 3 tablespoons vegetable oil 45ml, divided

For the Vegetables

  • 2 large eggs lightly beaten
  • 1 cup carrots about 150g, diced
  • 1 cup frozen peas about 150g
  • 1/2 cup onion about 75g, diced
  • 3 cloves garlic minced
  • 4 green onions sliced, white and green parts separated
  • 1/2 cup corn kernels about 75g, optional

For the Sauce

  • 3 tablespoons soy sauce 45ml
  • 1 tablespoon oyster sauce 15ml
  • 2 teaspoons toasted sesame oil 10ml
  • 1/2 teaspoon white pepper
  • salt to taste

Instructions
 

  • If using freshly cooked rice, spread it on a baking sheet and refrigerate for at least 1 hour. Break up any large clumps with your hands, ensuring individual grains separate easily.
  • Dice carrots into small uniform pieces, mince garlic, slice green onions keeping white and green parts separate, beat eggs in a small bowl with a pinch of salt, and mix soy sauce, oyster sauce, sesame oil, and white pepper in another small bowl.
  • Heat 1/2 tablespoon vegetable oil in your wok or large skillet over medium-high heat. Pour in beaten eggs, let sit for 5 seconds, then gently scramble into small soft curds and transfer to a plate.
  • Add 1 tablespoon oil to the same pan over medium-high heat. Add carrots and white parts of green onions, stir-fry for 2 minutes, then add garlic and cook for 30 seconds. Toss in peas and corn, cooking for another minute until vegetables are tender but still crisp.
  • Push vegetables to the side, add remaining 1½ tablespoons oil to empty side of pan, then add cold rice breaking up any clumps. Press rice against hot pan and let it sit for 30-45 seconds without stirring, then toss with vegetables and stir-fry for 2-3 minutes until golden.
  • Pour the sauce mixture over the rice in a circular motion and toss vigorously for 1-2 minutes until evenly coated. Add scrambled eggs back to the pan, fold them in gently, and stir in the green parts of green onions.
  • Turn off heat, drizzle with a bit more sesame oil if desired, give everything one final toss, and serve hot immediately.

Notes

  • Day-old rice is essential for the best texture. Freshly cooked rice is too moist and creates mushy fried rice. If you must use fresh rice, spread it on a baking sheet and refrigerate for at least 1 hour.
  • Cook on high heat to achieve that signature restaurant-quality 'wok hei' flavor and prevent rice from steaming instead of frying.
  • Don't overcrowd the pan. If making a large batch, cook in two batches to maintain high heat and prevent steaming.
  • For a vegan version, omit the eggs or replace with scrambled tofu, and use vegetarian oyster sauce made from mushrooms.
  • Customize with your favorite proteins like cooked shrimp, diced chicken, or tofu cubes.
  • Add 1-2 teaspoons sriracha or chili garlic sauce for a spicy version.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat in a skillet over medium heat with a splash of water or oil for best results, or microwave with a damp paper towel.
  • For pineapple fried rice variation, add 1 cup fresh pineapple chunks and 1/4 cup cashews.
  • Substitute brown rice for a nuttier, healthier option, or use riced cauliflower for a low-carb alternative.

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 38gProtein: 8gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 93mgSodium: 680mgPotassium: 245mgFiber: 3gSugar: 3gVitamin A: 85IUVitamin C: 15mgCalcium: 4mgIron: 8mg
Keyword asian rice dish, easy fried rice, leftover rice recipe, vegetable fried rice, veggie fried rice
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