Easy vegetable fried rice is customizable with leftover rice, veggies, and perfectly scrambled eggs for a quick dinner on those busy weeknights. For another fried rice recipe, try this Din Tai Fung fried rice copycat!
Key Ingredients
- 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. 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.
- 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.
- Sesame Oil: Sesame oil is my favorite addition to vegetable fried rice; I love adding it at the end to make the dish taste and smell delicious.
Additions and Substitutions
- Add some protein. Consider adding fried tofu, peanuts, or cashews to keep the dish vegetarian.
- What’s a good substitute for oyster sauce? Try black bean paste, fysh sauce, or hoisin sauce.
How to Make Easy Vegetable Fried Rice
The full recipe with measurements is in the recipe card below.
Step 1: Use leftover cooked rice or follow the package instructions for cooking white rice in a saucepan. Let the rice cool, and transfer it to the fridge to chill for at least 30 minutes before using it.
Step 2: Warm the two teaspoons of vegetable oil in a wok over medium heat. Add onions and garlic, and cook for 5 minutes, or until they soften. Stir in the peas and carrots and cook for 2-3 minutes.
Step 3: Move the veggies to one side and melt ½ teaspoon of butter. Add the beaten eggs and let them cook undisturbed for 30 seconds. Then, gently push the eggs from one side of the pan to the other, incorporating them with the vegetables.
Step 4: Add the chilled rice, one tablespoon of butter, soy sauce, and oyster sauce. Stir to combine and fry for 3-5 minutes, stirring occasionally. Remove the pan from the heat. Garnish with scallions and drizzle the sesame oil over the top.
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!
If you enjoy this easy vegetable fried rice recipe, try more Chinese-inspired favorites!
What To Do With Leftovers
- Refrigerate: 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
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, chilled
- 2 teaspoons vegetable oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup frozen peas and carrots
- 1½ tablespoon butter, divided
- 2 large eggs, beaten
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- 2 scallions, thinly sliced
- 1 teaspoon sesame oil
- Use leftover cooked rice or follow the package instructions for cooking white rice in a saucepan. Let the rice cool, and transfer it to the fridge to chill for at least 30 minutes before using it.
- Warm the two teaspoons of vegetable oil in a wok over medium heat. Add onions and garlic, and cook for 5 minutes, or until they soften. Stir in the peas and carrots and cook for 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.
- Add the chilled rice, one tablespoon of butter, soy sauce, and oyster sauce. Stir to combine and fry for 3-5 minutes, stirring occasionally. Remove the pan from the heat. Garnish with scallions and drizzle the sesame oil over the top.
- 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.