Easy vegetable fried rice is customizable and brimming with chilled white rice, onions, peas, carrots, fresh garlic, and eggs. Make the recipe from scratch or use leftover rice for a quick dinner on those busy weeknights.
For another fried rice recipe, try this Din Tai Fung fried rice copycat!
What You Need to Make this Recipe
- Sesame Oil: Sesame oil is my favorite addition to easy vegetable fried rice; I love adding a little at the end to make the dish taste and smell delicious.
- Onion: Use one yellow onion.
- Garlic: I suggest using three cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
- Peas and Carrots: Use fresh vegetable or for convenience frozen vegetables can be a great option.
- Butter: I know it’s not a traditional ingredient, but I love using a little butter to flavor the fried rice because butter make rice taste better.
- Eggs: Stir fried rice does not exist without a big of eggs scrambled into it.
- White Rice: For optimal results, we recommend preparing your rice in advance and chilling it in the fridge. Chilled rice crisps up beautifully and won’t clump together during the frying process. If you happen to have any leftover rice in your refrigerator, don’t hesitate to use it in this recipe – in fact, we encourage it as a tasty way to repurpose leftovers!
- Soy Sauce: The addition of soy sauce not only brightens up the flavors in the fried rice but also adds a depth of savory umami taste to the dish.
- Oyster Sauce: Oyster sauce adds a complex salty and sweet component to the dish.
Additions and Substitutions
- Frozen vegetables are recommended simply out of convenience, but use what you have on hand; this recipe is a great way to use the leftover vegetables in your fridge.
- For more protein, consider adding tofu, peanuts, or cashews.
How to Make Easy Vegetable Fried Rice
The full recipe with measurements is in the recipe card below.
Step 1: Follow the instructions for cooking white rice on the stovetop in a saucepan. Then, let the rice cool, and place it in the fridge to chill for at least 30 minutes before using it.
Step 2: Warm the two teaspoons of sesame oil in a wok over medium heat.
Step 3: Add onions and garlic and cook until they become translucent and soften. Then, add the peas and carrots and cook for another 2-3 minutes.
Step 4: Move the vegetables to one side and add ½ teaspoon of butter; cook until melted, and add the beaten eggs.
Let them cook undisturbed for 30 seconds, and gently push the eggs from one side of the pan to the other, incorporating them with the vegetables.
Step 5: Increase the temperature to high and add the reserved rice, one tablespoon of butter, soy sauce, and oyster sauce; stir to combine.
Allow the rice to incorporate for 3-5 minutes, stirring occasionally.
Step 6: Off heat, stir in the remaining sesame oil.
Expert Tips
- Warm or lukewarm rice becomes mushy as it fries, so it’s best to prepare your rice in advance and chill it thoroughly. If you have leftover rice from a previous meal, like shrimp panang curry, that works great too!
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What to Do With the Leftovers
- Refrigerate – Store the leftovers in an airtight container; they will keep for 3-5 days.
- Freeze – Let the rice cool, then transfer it to a freezer-safe bag or container. Easy vegetable fried rice freezes for 3 months.
- Thaw – Defrost the frozen rice in the refrigerator overnight.
- Reheat – Warm the leftovers on the stovetop or in the microwave, and enjoy!
Frequently Asked Questions
What’s a good substitute for oyster sauce?
Can I make vegan fried rice?
If you prefer to avoid oyster sauce, consider using black bean paste, Fysh sauce, or hoisin sauce as a flavorful alternative. For a vegan-friendly option, you can also crumble tofu instead of using eggs.
More Rice Recipes:
Easy Vegetable Fried Rice
- 2 cups white rice, cooked and chilled
- 3 teaspoons sesame oil, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup peas and carrots, frozen
- 1 ½ tablespoon butter, divided
- 2 large eggs, beaten
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- Follow the instructions for cooking white rice on the stovetop in a saucepan. Then, let the rice cool, and place it in the fridge to chill for at least 30 minutes before using it.
- Warm the two teaspoons of sesame oil in a wok over medium heat.
- Add onions and garlic and cook until they become translucent and soften. Then, add the peas and carrots and cook for another 2-3 minutes.
- Move the vegetables to one side and add ½ teaspoon of butter; cook until melted, and add the beaten eggs. Let them cook undisturbed for 30 seconds, and gently push the eggs from one side of the pan to the other, incorporating them with the vegetables.
- Increase the temperature to high and add the reserved rice, one tablespoon of butter, soy sauce, and oyster sauce; stir to combine. Allow the rice to incorporate for 3-5 minutes, stirring occasionally.
- Off heat, stir in the remaining sesame oil.
- Warm or lukewarm rice becomes mushy as it fries, so it’s best to prepare your rice in advance and chill it thoroughly. If you have leftover rice from a previous meal, like shrimp panang curry, that works great too!
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.