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    Home » Real Food » 30-Minute Meals » Vegetable Fried Rice

    Vegetable Fried Rice

    By Kristen Chidsey | 16 Comments | Published September 7, 2020 | Updated March 21, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    There's no need to order out! This better than takeout fried rice is ready to go in just  15 minutes!

    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!

    Veggie Fried Rice in a bowl next to skillet with fried rice

    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

    Ingredients for Fried Rice labeled on white counter top
    • 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.
    Eggs in saute pan.
    • 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!
    Carrots, onions, and garlic in large saute pan.
    • 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.
    Skillet with rice, peas,and carrots.
    • 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.
    Rice with carrots and peas in large skillet.
    • Right before serving, add in the sesame oil, the cooked eggs, and a bit more soy sauce and mix to incorporate everything.
    Fried rice made with brown rice and peas in bowl.

    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 after 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!

    Bowl of Fried Rice

    Fried Rice

    An easy recipe for vegetable fried rice that tastes better than take-out and is ready in just 15 minutes.
    5 from 13 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6
    Calories: 213kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 /2 tablespoon butter
    • 2 eggs whisked
    • 1 tablespoon canola oil divided
    • ¼ cup yellow onion minced
    • 3 green onions finely sliced, plus more for topping
    • ½ cup carrots diced or shredded
    • 1 cup frozen peas defrosted
    • ½ teaspoon minced garlic optional
    • 3 cups leftover COLD rice
    • 2 tablespoons reduced-sodium soy sauce divided
    • ½ tablespoon rice wine vinegar
    • ½ teaspoon sesame oil optional
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Heat a large non-stick or stainless steel skillet over medium heat and add in butter. Heat just until butter is melted.
    • Whisk together eggs and add to melted butter. 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.
    • Add in the oil to the skillet, then add in the minced onion and carrots. Saute, stirring frequently for 3 minutes, or until the onion just begins to soften. 
    • Add in the garlic and just saute until fragrant--about 15-30 seconds. DO 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 canola oil. Heat for 10-15 seconds and then add in the cold rice, peas, sliced green onions, 1 tablespoon of the 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. 
    • Turn off heat and add in remaining 1 tablespoon soy sauce, cooked eggs, and sesame oil, if using, and mix to combine.
    • Top with additional sliced green onions. Serve with additional soy sauce and Sriracha on the side.

    Notes

    • Be sure to use cold rice--leftover rice works best.
    • If you don't have canola, peanut, or avocado oil, vegetable oil will work.
    • If you need this to be dairy-free, simply saute the eggs in canola oil OR nonstick-cooking spray.
    • Omit the garlic if you don't care for it.
    • Omit the eggs and butter for a Vegan-Friendly Dish.
    • Feel free to add any vegetables you like. I often add in shredded cabbage, sugar snap peas, and edamame. 
    • Fried rice can be stored in the fridge for 3 days. 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. Note: If the rice that you started this recipe with was older than 24 hours, only store the leftover fried rice for 24-48 hours.

    Nutrition

    Calories: 213kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 225mg | Potassium: 175mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2164IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 2mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. summer

      November 08, 2020 at 3:49 pm

      For the white rice, should I use long grain (traditional Chinese rice) vs short gain (stickier Japanese rice)?

      Reply
      • Kristen Chidsey

        November 08, 2020 at 6:10 pm

        Either works for this recipe, but personally, I prefer long grain.

        Reply
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