Let me just say it: homemade vegetable fried rice is criminally underrated. Growing up, it was the “whatever’s-left-in-the-fridge” meal that somehow always stole the show. You know the one—some leftover rice, a few lonely veggies, and bam: comfort food magic.
But over time, I cracked the code. This isn’t just a basic veggie stir-fry tossed with soy sauce. Nope. This vegetable fried rice recipe is loaded with bold flavors, perfect texture, and that golden, just-slightly-crispy rice that makes takeout jealous.
Whether you’re whipping it up for a quick weeknight dinner or meal-prepping for the week, this easy vegetable fried rice is pure gold. No wok? No problem. Minimal prep, customizable, and absolutely addictive. If you’ve never tried homemade vegetable fried rice, this is your sign to start.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything comes together in a single pan—less cleanup, more time to relax.
- Fast & Flavorful: From fridge to fork in under 30 minutes with punchy, umami-packed flavors.
- Totally Customizable: Swap in any veggie you’ve got hanging out in your crisper drawer.
- Better Than Takeout: Healthier, fresher, and tailored to your taste buds.
- Meal Prep Hero: Stays tasty for days and reheats like a champ.
How to Make Vegetable Fried Rice (Step-by-Step)
- Prep Like a Pro
Get everything chopped and ready—this recipe moves fast once you start cooking. [Tip: Measure your soy sauce and spices before you heat the pan!] - Scramble the Eggs (If Using)
Heat 1 teaspoon oil in your skillet over medium heat. Pour in the beaten eggs and gently scramble until cooked through. Remove and set aside. - Sauté the Aromatics
Add the remaining oil to the pan. Toss in the onion, carrots, garlic, and ginger. Sauté for 5–6 minutes, or until the veggies soften and smell heavenly. - Add the Cold Rice
Crank up the heat to medium-high. Add the rice and break up any clumps with a spatula. Stir-fry for about 5 minutes until everything is heated through and slightly crispy. - Stir in the Sauce + Peas
Pour in the soy sauce, sprinkle in the red pepper flakes, and toss well. Add peas (and any other quick-cooking veggies). Stir to combine. - Finish Strong
Add the scrambled eggs back in, toss with sesame oil and green onions, and serve hot! [Chef’s Hack: Let the rice sit untouched for a minute or two at the end for crispy bottom bits!]
Variations, Swaps & Pro Tips
- Make it Vegan: Skip the egg or use crumbled tofu as an egg substitute.
- Protein Boost: Add tofu, tempeh, or even leftover grilled chicken or shrimp.
- Spice It Up: A drizzle of sriracha or chili oil can wake up the whole dish.
- Flavor Bomb: Add a splash of rice vinegar or lime juice for brightness.
- Veggie Party: Zucchini, mushrooms, or shredded cabbage? All welcome.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 2 months.
- Reheat Like a Pro: Use a skillet over medium heat with a splash of water or oil to revive texture. Microwave works too, but the skillet wins for crispiness.
What to Serve With Vegetable Fried Rice
Looking to make it a feast? Try pairing it with:
- Miso soup or hot & sour soup
- Steamed dumplings or potstickers
- Crispy tofu bites or a simple cucumber salad
- A cold glass of jasmine iced tea or a sparkling citrus mocktail
There’s a reason this is my go-to comfort meal: it’s cozy, flexible, and downright delicious. Whether you’re cleaning out your fridge or planning a plant-powered dinner, this easy vegetable fried rice is always a win.
Tried it? I’d love to hear your twist! Drop a comment, leave a rating, or tag me on social @yourhandle—especially if you made it extra spicy or added something wild.
Vegetable Fried Rice Recipe
Equipment
- Large nonstick skillet or wok
- Wooden spoon or spatula
- Grater for the ginger
- Mixing bowls
Ingredients
Base Ingredients:
- 3 cups cooked and chilled rice preferably day-old jasmine or basmati
- 2 tablespoons sesame oil or neutral oil
- 3 eggs beaten (optional, omit for vegan)
Vegetables:
- 1 small yellow onion diced
- 2 medium carrots peeled and finely chopped
- ½ cup frozen peas
- 2 green onions sliced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
Sauce & Flavor:
- 3 tablespoons low-sodium soy sauce use tamari for gluten-free
- 1 teaspoon toasted sesame oil for finishing
- Pinch of red pepper flakes optional, for heat
Optional Add-ins:
- Diced bell peppers baby corn, or snap peas
- Tofu tempeh, or edamame for added protein
Instructions
- Get everything chopped and ready—this recipe moves fast once you start cooking. [Tip: Measure your soy sauce and spices before you heat the pan!]
- Heat 1 teaspoon oil in your skillet over medium heat. Pour in the beaten eggs and gently scramble until cooked through. Remove and set aside.
- Add the remaining oil to the pan. Toss in the onion, carrots, garlic, and ginger. Sauté for 5–6 minutes, or until the veggies soften and smell heavenly.
- Crank up the heat to medium-high. Add the rice and break up any clumps with a spatula. Stir-fry for about 5 minutes until everything is heated through and slightly crispy.
- Pour in the soy sauce, sprinkle in the red pepper flakes, and toss well. Add peas (and any other quick-cooking veggies). Stir to combine.
- Add the scrambled eggs back in, toss with sesame oil and green onions, and serve hot! [Chef’s Hack: Let the rice sit untouched for a minute or two at the end for crispy bottom bits!]
