This vegetable fried rice is perfect when you need a quick and easy side dish, but it also works as a light meal. Ready in just 10 minutes, packed with colorful veggies, and budget-friendly too!
Once you know the secret to perfect fried rice, it’s going to land a permanent spot on your recipe rotation. Want to know what it is? COLD rice. In this vegetable fried rice recipe, cold leftover rice is transformed into a brand new dish. We love having this easy fried rice with Pineapple Chicken, but I’ve also made a batch to have on its own for meal prep lunches too!
Why This Vegetable Fried Rice Is a Weeknight Staple
I don’t know about you, but I am always looking for quick recipes to add to my weeknight lineup. And this fried rice delivers! It’s great to whip up while your main dish is in the oven or air fryer.
- Awesome for meal planning. Since you need to use cold rice to make fried rice, I’ll plan a recipe that uses plain rice (like Salmon Curry) the night before and make extra. I stash the extra in the fridge for fried rice so it’s ready to use in the next night’s dinner.
- Ready in 10 minutes. Since the rice is pre-cooked, all you have to do is reheat it in the pan to get it chewy and crispy. And frozen veggies mean prep time is minimal too!
- Customizable. Swap in your favorite veggies, use leftover quinoa instead of rice, or make it a meal by adding a protein.
- Less oil than takeout. By starting with cold rice, I’ve found that you don’t really need all that much oil to nail that perfect fried rice texture.
What You’ll Need
Here’s everything you need to make this easy vegetable fried rice.
- Toasted sesame oil or coconut oil – Using sesame oil will add a nutty flavor to your fried rice.
- Garlic – Builds that classic savory base of flavor.
- Cooked rice – Cold rice is drier than freshly cooked, which is how you get your fried rice crispy instead of mushy.
- Frozen vegetables – A mix of carrots, peas, and corn is classic, but use what you love.
- Eggs – Want to make this fried rice vegan? Firm silken tofu is the perfect swap for eggs in fried rice.
- Gluten-free soy sauce – For that salty, umami flavor.
- Ground ginger – Adds warmth and depth.
How To Make Vegetable Fried Rice
This recipe comes together super quickly, so have everything ready before you start.
- Heat the oil and garlic. Add the oil and minced garlic to a large skillet or wok over medium-high heat. Cook for about 30 seconds, until fragrant.
- Add rice and veggies. Stir in the cooked rice and frozen vegetables. Cook for about 2 minutes, stirring occasionally, until everything starts to soften and heat through.
- Scramble the eggs. Push the rice mixture to one side of the pan. Crack the eggs directly into the empty side and scramble them until fully cooked.
- Combine everything. Mix the scrambled eggs into the rice and veggie mixture.
- Add the sauce. Pour in the soy sauce and sprinkle with ground ginger. Toss everything together and cook for another 1–2 minutes until hot.
- Taste and serve. Taste and adjust seasoning as needed, then serve immediately.
Tips for the Best Fried Rice
A few simple tips will take your vegetable fried rice to the next level.
- Use cold rice. I know, I already said this, but I really can’t emphasize it enough. Using freshly cooked rice is the #1 reason homemade fried rice ends up mushy.
- Don’t overcrowd the pan. Use the largest skillet you have or, even better, a wok. Crowding everything will steam it instead of frying it and making it crispy.
- A hot pan is key. Wait until the pan is blazing hot before you start cooking.
Variations to Try
This vegetable fried rice recipe is super flexible. Here are some ways to switch it up:
- Add protein. Toss in tofu, chicken, shrimp, or edamame. (This Shrimp Tempura would be awesome!)
- Make it spicy. Stir in chili flakes, sriracha, or garnish with chili crisp.
- Jazz it up. Add pineapple chunks, cashews, Thai basil, or green onions.
Serving Suggestions
- Serve vegetable fried rice as a light weeknight dinner or lunch.
- Pair with other Asian-inspired favorites like Tofu Stir Fry or Honey Glazed Salmon.
- Make it the base of a meal bowl instead of plain rice.
Storage Tips
• Refrigerator: Store leftover vegetable fried rice in an airtight container for up to 4 days.
• Reheat: Warm leftovers in a skillet or microwave until heated through.
• Freezer: Freeze in an airtight container or zip-top bag for up to 2 months for easy meals later.
More Easy Rice Recipes
10-Minute Vegetable Fried Rice
Ingredients
- 1 tablespoon toasted sesame oil or coconut oil
- 1 – 2 garlic cloves minced
- 4 cups cooked/leftover rice, chilled (or quinoa/grain of choice)
- 1 (16oz) bag organic frozen veggies (I like to do a blend of carrots, corn and peas, but you can choose!)
- 2 large organic eggs
- 2 – 3 tablespoons gluten-free soy sauce
- ½ teaspoon ground ginger
Instructions
- Heat the oil and garlic in a large skillet or wok over medium-high heat, stirring until fragrant, about 30 seconds.
- Add rice and veggies and cook until starting to soften and coated in flavoring, about 2 minutes. Push this mixture to the side of the pan and crack both eggs directly into the hot skillet. Scramble with a fork until cooked through. Stir into the rice and veggie mixture.
- Pour soy sauce over the pan, sprinkle with ginger, and toss to combine, cooking for another minute or two until nice and hot. Taste and adjust seasonings accordingly.
- Serve immediately and enjoy!
Nutrition
