Vegetable Fried Rice

This quick and easy fried rice recipe comes together in just 15 minutes and makes a perfect meal on its own or a great side dish.

Fried rice is made with leftover rice, crisp-tender vegetables, and scrambled eggs. Not only is making fried rice at home incredibly easy, but it also allows you to customize it to the way you like!

Jump to:

• Pro-Tips for the Best Fried Rice
• Fried Rice Ingredients
• How to Make Easy Fried Rice
• Modifications for Fried Rice
• Storage Directions
• Serving Suggestions
• Recipe
• Comments

Pro-Tips for the Best Fried Rice

Use COLD Rice. Seriously, if you want to get the crispy bits on the rice, cold rice is a MUST. Rice will get stuck together and get really mushy if you try to fry it if it is hot or warm. This is why this recipe is so great to make when you have leftover rice on hand. If you don't have leftover rice, prepare fresh rice and then spread the cooked rice onto a sheet pan and pop in the freezer for 15 to 20 minutes, or until the rice is fully chilled.

Season and season again...but don't use SALT. Fried rice is seasoned heavily with soy sauce. And it needs to be added in layers to truly season the fried rice. But because soy sauce is really high in sodium, even the low-sodium brands, do not make the mistake of adding kosher or table salt to your rice or veggies, or you will end up with an overly salty dish.

Work Fast. 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.

Fried Rice Ingredients

• Cold Cooked Rice: It is really important you use cold rice as this helps the rice fry up properly and become a starchy, gooey mess. If I am in a hurry, I will make rice and then spread on a baking sheet in a thin layer and pop in the freezer for 15 minutes. And either white or brown rice work for this recipe. Even frozen cauliflower rice works. 
• Vegetables: Traditionally, fried rice is made with white and green onions, carrots, and peas. But do no be afraid to load up on the veggies based on what you have on hand. Some ideas would be shredded cabbage, sugar snap peas, or edamame.
• Soy Sauce: Soy sauce is critical to really flavor the fried rice--and you need more than you may think. For that reason, be sure to purchase low-sodium soy sauce.
• Eggs: Scrambled eggs are traditional in take-out fried rice. However, if you are egg-free or vegan--simply omit the eggs.
• Garlic:  Because garlic flavor makes everything taste so much better!
• Oil/Butter: The eggs have the best flavor when scrambled in butter. But the rice and vegetables need to cook longer and at a higher temperature, therefore it is crucial to use an oil that has a high smoking point, such as peanut, avocado, or canola oil.
• Rice Wine Vinegar: This may seem like a surprising ingredient--but it really helps to wake up the flavor of the fried rice.
• Sesame Oil: To replicate classic fried rice, add a bit of toasted sesame oil at the end. This is optional and it is better to use less than more of this oil, as it has a very strong flavor.

How to Make Easy Fried Rice

You don't need a wok, a fancy flat cook-top, or any special pan to make homemade fried rice, a large non-stick or stainless steel skillet works perfectly.

• Heat a large skillet over medium heat and add in butter. Heat just until butter is melted.
• Whisk together the eggs and pour them into the skillet.
• Cook the eggs until just set, scrambling them with a spatula as they cook.
• Remove the eggs from the skillet and set them aside.

• Add a bit of oil the skillet, then add in the minced onion and carrots.
• Saute until the onion just begins to soften. It is okay if the carrots still retain a crisp texture, but the onions should soften.
• Once the onions are just beginning to soften, add in the garlic and saute for just 30 seconds or so--you do not want to burn the garlic!

• Move the vegetables to one side of the skillet.
• Increase the heat to high and add in a bit more oil.
• Add in the cold rice, peas, sliced green onions, soy sauce, and rice wine vinegar.

• Stir everything together to evenly distribute ingredients.
• Continue to stir 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.

Modifications for Fried Rice

• Chicken Fried Rice: Saute small chunks of cubed boneless, skinless chicken breast along with the onions and carrots, until the chicken is fully cooked through. Then proceed with the rest of the recipe.
• Shrimp Fried Rice: Have shrimp on hand? Heat a large skillet over high heat. Add in ½ tablespoon of oil and then saute 8 ounces small, peeled, deveined shrimp that have their tails removed for 30 seconds per side. Remove from skillet and then saute eggs and then shrimp. Add cooked shrimp to fried rice right before serving.

Storage Directions

Fried rice can be stored in the fridge for 3 days. However, leftover rice is not safe to consume more than 4 days, so if you started this recipe with rice that was older than 24 hours, only store the leftover fried rice for 24-48 hours.

The best way to reheat fried rice is to heat up a skillet you made your fried rice recipe in and then saute the leftover fried rice quickly on high heat for 2-3 minutes until heated through.

Serving Suggestions

Fried rice is delicious served with additional sliced green onions, hot sauce, and additional soy sauce on the side.

While perfect served alone, I love to pair this easy fried rice with Easy Baked Egg Rolls, Spring Rolls, or Vegetable Potstickers for a fun take-out fake-out meal. It also makes a great side dish for Stir-Fried Chicken and Bok Choy or Instant Pot Mongolian Beef.

On the busiest of nights, this 15-minute Fried Rice is a perfect solution to dinner! I hope that you and your family enjoy it! And be sure to leave a review!

Recipe