Vegetable Fried Rice Recipe | Quick and Easy Dinner

Classic Vegetable Fried Rice Recipe with Simple Ingredients

The first time I made a Vegetable Fried Rice Recipe, it was a way to use up leftover rice and random veggies in the fridge. My first attempt wasn’t great. I overcrowded the pan, and instead of being stir-fried, the vegetables steamed and lost their crunch. That mistake taught me the golden rule of fried rice: cook in batches and keep the heat high for the best flavor and texture.

This recipe is for anyone looking for a fast, wholesome, and customizable dish perfect for weeknight dinners, meal prep, or as a side with Asian-inspired mains.

Difficulty: Easy

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 280

Ingredients Method Video Notes

Ingredients

  

• 3 cups cooked rice day-old, cold rice works best
• 2 TBSP vegetable oil
• 2 garlic cloves minced
• 1 small onion diced
• 1 cup carrots diced
• 1 cup bell pepper diced
• 1 cup broccoli florets chopped small
• 1 cup peas or green beans
• 2 eggs lightly beaten (optional, for protein)
• 3 tbsp soy sauce
• 1 TBSP oyster sauce optional, for depth.
• 1 tsp sesame oil
• 3 green onions sliced
• Salt & pepper to taste

Optional add-ins: mushrooms, zucchini, baby corn, or tofu cubes

Method

 

1. Prep rice. Break up day-old rice into loose grains.
2. Cook eggs (optional). Heat 1 tbsp oil in a wok, scramble eggs, and set aside.
3. Sauté aromatics. In the same pan, heat the remaining oil. Add garlic and onion and stir-fry for 1 minute.
4. Cook the veggies. Add the carrots, peppers, and broccoli. Stir-fry for 3-4 minutes until slightly tender but still crisp. Add the peas last.
5. Add rice. Toss the rice into the pan, stirring well to combine with the vegetables.
6. Season. Add the soy sauce, oyster sauce, and sesame oil. Stir-fry on high heat until the rice is evenly coated and hot.
7. Combine. Return eggs (if using) and add green onions. Toss everything together.
8. Serve hot. Garnish with extra sesame seeds or green onions if desired

Video

Notes

Lesson learned: Overcrowding veggies makes them steam instead of fry. Cook in batches if needed.

Rice tip: Always use cold, day-old rice for the right texture.

Veggie balance: Hard vegetables (like carrots) go in before soft ones (like peas).

Eggs: Optional, but they add richness and extra protein.

Tips & Tricks

• Wok heat: Cook on high heat for a smoky flavor and texture.
• Extra flavor: Add ginger and chili flakes for spice.
• Make it vegan: Skip eggs and oyster sauce; use soy sauce only.
• Crispy rice: Let rice sit undisturbed for 1-2 minutes to form a golden crust.
• Meal prep: Keeps well for 3-4 days in the fridge, great for lunches.

Serving Suggestions

• Main dish: Perfect with a side of dumplings or spring rolls.
• Side dish: Pairs well with teriyaki chicken, tofu stir-fried, or beef and broccoli.
• Lunchbox: Easy to pack and reheat.
• Party platter: Serve in a large bowl at gatherings.
• Light dinner: Pair with miso soup or a cucumber salad.

Nutrition (per serving, without eggs)

• Calories: ~280
• Protein: 7 g
• Carbs: 48 g
• Fat: 8 g
• Fiber: 5 g