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Vegetable Fried Rice is the best way to put leftover rice to use. Add in simple seasonings, veggies of choice, and eggs if you'd like, and this copycat version of your favorite takeout side is ready in just 15 minutes!
Looking for more copycat takeout recipes? Don't miss Hunan Beef, Shrimp Lo Mein, Spring Rolls, and Orange Chicken.
Kristen's Keys for Vegetable Fried Rice
While incredibly easy to make, there are a few tips that will help you achieve restaurant-quality fried rice at home.
- Use COLD rice. The number one tip for fried rice is to use leftover, fully chilled rice. If you try to use warm or hot rice, you will not be able to achieve that crispy golden texture that fried rice is known for. This is a great time to use leftover Instant Pot Brown Rice or Instant Pot White Rice.
- Season well…but don't use SALT. For a rich, umami-forward flavor, use a combination of soy sauce and toasted sesame oil, rather than salt, that will just make the fried rice overly salty.
- Work fast and don't walk away. The beauty of this recipe is that it comes together super, super quickly. But that also means it should not be left unattended as it can burn very quickly.
- Use both butter and oil. Butter adds richness to the eggs, while oil has a higher smoking point, which is crucial for the crisping up the rice and cooking the vegetables.
How to Make Vegetable Fried Rice at Home
Start with the eggs then move on to sautéing the vegetables and rice. Fold together and your fried rice is ready to devour!
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Step One: Scramble Eggs
Melt a bit of butter in the skillet over low heat. While the butter is melting, whisk eggs in a small bowl. Add the whisked eggs to the melted butter and cook, stirring often, until just set.
Remove the eggs from pan and place them on a plate to add to the fried rice later. If needed, wipe out the pan.
Step Two: Sauté the Onions and Carrots
Heat a bit of oil in the same skillet used to scramble the eggs. Once heated, add in minced onion and finely diced carrots and cook, stirring often, until just softened.
Add in the garlic and sauté for just 30 seconds just to quickly toast (not burn) the garlic.
Step Three: Add Rice and Season
Once the vegetables are softened, use a spatula to push them to one side of the skillet. Add in the cold rice, frozen peas, sliced green onions, soy sauce, and rice wine vinegar, and cook over high heat, stirring constantly, until the rice has begun to brown and get crispy and is warmed through. This will take 3-5 minutes, depending on the size of your skillet.
Right before serving, add in the sesame oil, the cooked eggs, and a bit more soy sauce and mix to incorporate everything. Taste and adjust seasonings if desired.
Fried Rice Modifications
When you make fried rice yourself, you're in control! Add more veggies, use brown rice over white rice, add protein, or adapt it to for your dietary restrictions.
- Dairy-Free: Use your favorite non-dairy butter or additional oil to scramble the eggs.
- Gluten-Free: Use certified gluten-free soy sauce or Tamari sauce in place of soy sauce.
- Egg-Free: Omit the eggs (and butter used to scramble them).
- Add Additional Protein: Feel free to fold in sautéed shrimp or leftover chicken (grilled teriyaki chicken, slow cooker teriyaki chicken, or diced rotisserie chicken works well here).
- Swap or Add Additional Veggies: Use shredded cabbage, sugar snap peas, or edamame in addition or in place of the carrots, peas, and green onions.
- No leftover rice? If you don't have leftover cold rice on hand, prepare fresh rice, spread the cooked rice onto a sheet pan, and pop it in the freezer for 15 to 20 minutes to chill it fast.
More Easy Asian-American Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Vegetable Fried Rice
Video
Ingredients
- 1 tablespoon unsalted butter
- 2 large eggs, whisked
- 1 tablespoon peanut, avocado, or canola oil, divided
- ¼ cup minced yellow onion
- ½ cup finely diced carrots
- ½ teaspoon minced garlic, optional
- 2 cups leftover COLD rice
- 3 green onions, finely sliced, plus more for topping
- 1 cup frozen peas
- 2 tablespoons reduced-sodium soy sauce, divided
- ½ tablespoon rice wine vinegar
- ½ teaspoon toasted sesame oil, optional
Instructions
- Add the butter to a large non-stick or stainless steel skillet and heat over low heat to melt. While the butter is melting, whisk the eggs until fully combined then add them to the skillet. Cook the eggs, stirring often, to form scrambled eggs. Once eggs are just set, after about 1-2 minutes, remove from skillet and place onto a plate. If needed, wipe out the skillet.
- Add ½ tablespoon of oil to the same skillet, increase the heat to medium-high, and let heat for 1 minute. Add the diced onion and carrots, and sauté, stirring frequently, for 2-3 minutes, or until the onion just begins to soften. Add in the garlic and just sauté until fragrant, about 15-30 seconds. Use caution to not burn the garlic.
- Move the vegetables to one side of the skillet. Increase the heat to high and add in the remaining ½ tablespoon of oil. Heat for 30 seconds and then add in the cold rice, sliced green onions, frozen peas, 1 tablespoon of the soy sauce, and rice wine vinegar. Stir to combine everything together, then cook, stirring occasionally, until the rice is beginning to become golden around the edges. About 3 to 5 minutes.
- Turn off heat and add in remaining 1 tablespoon of soy sauce, toasted sesame oil and cooked eggs and mix to combine. Taste to adjust the amount of soy sauce if needed.
- Top with additional sliced green onions. Serve with additional soy sauce and Sriracha on the side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For the white rice, should I use long grain (traditional Chinese rice) vs short gain (stickier Japanese rice)?
Either works for this recipe, but personally, I prefer long grain.
Oh I cannot wait to try this. Looks amazing!
The tip for cold rice is SO important! It really made a difference. I added frozen corn and a chopped bell pepper along with the other veggies. It was perfection!
I made this tonight using frozen broccoli, frozen pineapple, frozen brown rice from whole foods and some leftover chicken breast and it was so delicious. I also dumped a bunch of Sriracha in and liquid amino’s. I loved this so much I will be making it again soon.
So glad you enjoyed Lisa! I love the addition of pineapple and chicken--YUM!