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Easy Vegetable Fried Rice

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!

Easy vegetable fried rice on a plate.

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.

Chilled rice in a serving dish.

Step 2: Warm the two teaspoons of sesame oil in a wok over medium heat.

Oil warming in a wok.

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.

Vegetables added to the onions cooking in oil.

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.

Eggs stir fried into the cooking 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.

Chilled rice stirred into the vegetables.

Step 6: Off heat, stir in the remaining sesame oil.

Sauce added to the vegetable fried rice.

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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If you love this recipe, try one of these Chinese favorites!  

Easy vegetable fried rice on a plate.

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.

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Easy vegetable fried rice on a plate.

Easy Vegetable Fried Rice

Tressa Jamil
Whether you need a tasty snack, dinner, or side, the easy vegetable fried rice features chilled rice, vegetables, and a tangy sauce.
5 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine American, Chinese
Servings 6 Servings
Calories 158 kcal
Ingredients
  
  • 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
Instructions
 
  • 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.
Notes
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!
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 158 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.1 g | Cholesterol: 70 mg | Sodium: 428 mg | Potassium: 124 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 2394 IU | Vitamin C: 4 mg | Calcium: 29 mg | Iron: 1 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 2 votes (2 ratings without comment)
Recipe Rating