Easy Vegetable Fried Rice – Our Easy Vegetable Fried Rice is easily customizable and combines white rice, onions, peas, carrots, garlic, and eggs; make the recipe from scratch or use leftover rice for an even more convenient meal on a busy night; easy and satisfying, this recipe works as a snack, dinner, or side dish.
WHAT YOU NEED TO MAKE THIS RECIPE
- Sesame Oil: To be honest, this is my favorite addition to fried rice. I love to add a little at the end because it tastes amazing and smells delicious.
- Onion: I use yellow onion in this recipe.
- Garlic: I suggest using three cloves, but don’t let my recipe tell you how much garlic to use – go for it.
- Peas and Carrots: You can use fresh vegetable, but convenience is king in this recipe- I use frozen vegetables to make fried rice.
- Butter: Yes, I use butter in my fried rice. Why? Simply put, rice tastes better with butter in it.
- Eggs: It would not be stir-fried rice without a bit of egg.
- White Rice: Cook your rice ahead of time and place it in the fridge to chill. Chilled rice crisps nicely and doesn’t clump during the frying process. If you have leftover rice in your fridge, this recipe is the perfect way to repurpose it; in fact, it’s encouraged.
- Soy Sauce: This sauce brightens and brings a depth of flavor to the fried rice.
- Oyster Sauce: Oyster sauce adds a complex salty and sweet component to the dish.
SUBSTITUTIONS AND VARIATIONS
- Use the frozen vegetables suggested in this recipe or whatever you have on hand; this recipe is a great way to use up the vegetables in your fridge.
- For added protein, include tofu, peanuts, or cashews.
HOW TO MAKE OUR VEGETABLE FRIED RICE RECIPE
The full recipe with measurements is in the recipe card below.
In a saucepan, follow the instructions for cooking your white rice on the stove-top. Once cooked, allow the rice to cool, and then place it in the fridge to chill before using it. You can also use leftover white rice for this dish.
Add the onions and garlic and cook until the onions become translucent and soften. Then, add the peas and carrots and cook for another 2-3 minutes.
Move the vegetables to one side of the pan and add 1/2 tsp of butter. Cook until melted, and then add the reserved egg mixture. Let the egg cook undisturbed for 30 seconds, and gently push the eggs from one side of the pan to the other, incorporating the eggs with the vegetables.
Increase the temperature and add the reserved chilled rice, the remaining 1 tbsp butter, soy sauce, and oyster sauce; stir to combine. Allow the rice to cook with the rest of the ingredients for 3-5 minutes, stirring occasionally.
Off heat, stir in the remaining sesame oil to serve.
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FREQUENTLY ASKED QUESTIONS
I’m vegetarian. What’s a good substitute for oyster sauce?
Can I make vegan fried rice?
Use one of the suggested substitutes for the oyster sauce and crumbled tofu in place of the eggs.
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store the leftovers in an airtight container; they will keep for 3-5 days.
- Freeze – Allow the rice to cool, then add it to a freezer-safe bag or container. Easy vegetable fried rice freezes for 3 months.
- Thaw – When you’re ready to eat, defrost the frozen fried rice in the fridge overnight.
- Reheat – Warm the leftovers on the stovetop or in the microwave, and enjoy!
YOU SHOULD ALSO TRY:
Easy Vegetable Fried Rice
Equipment
- Heavy-Bottomed Pan or Wok
Ingredients
- 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, whisked
- 2 cups white rice, cooked and chilled
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
Instructions
- In a saucepan, follow the instructions for cooking your white rice on the stove-top. Once cooked, allow the rice to cool, and then place it in the fridge to chill before using it. You can also use leftover white rice for this dish.
- Warm 2 teaspoons of sesame oil in a saute pan or wok on medium-high heat.
- Add the onions and garlic and cook until the onions become translucent and soften. Then, add the peas and carrots and cook for another 2-3 minutes.
- Move the vegetables to one side of the pan and add 1/2 tsp of butter. Cook until melted, and then add the reserved egg mixture. Let the egg cook undisturbed for 30 seconds, and gently push the eggs from one side of the pan to the other, incorporating the eggs with the vegetables.
- Increase the temperature to high and add the reserved chilled rice, the remaining 1 tbsp butter, soy sauce, and oyster sauce; stir to combine. Allow the rice to cook with the rest of the ingredients for 3-5 minutes, stirring occasionally.
- Off heat, stir in the remaining sesame oil to serve.
Notes
- Use Chilled or Leftover Rice: Warm or even lukewarm rice becomes mushy during the frying process, so let’s avoid that issue altogether and ensure the rice is chilled. Make your rice ahead of time and chill, or use the leftover rice from Thai curry night to make fried rice at home.
- 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.