Why You’ll Love Easy Vegetable Fried Rice Recipe

Crisp, individual rice grains that don’t turn mushy thanks to smart technique
Minimal seasoning lets the rice and vegetables shine
Quick to make—ready in about 25 minutes
Flexible and customizable with whatever veggies or proteins you have
Ideal for repurposing leftover rice into a full meal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked white rice (about 12 oz / 350 g)
2 tablespoons vegetable or canola oil, divided
1 small onion, finely chopped (about 4 oz / 115 g)
1 medium carrot, peeled and diced (about 3 oz / 85 g)
2 scallions, thinly sliced (about 1 oz / 30 g)
2 cloves garlic, minced (about 2 teaspoons / 5 g)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Kosher salt and ground white pepper, to taste
1 large egg
4 oz (115 g) frozen peas

Directions

If using freshly cooked rice, spread it out on a tray and let it cool so it doesn’t steam. If using day-old rice, gently break up any clumps.
Heat ½ tablespoon oil in a hot wok or large skillet. Add half the rice and stir-fry until pale brown and slightly crispy, about 3 minutes. Transfer to a bowl. Repeat with another ½ tablespoon oil and remaining rice.
Add another ½ tablespoon oil to the pan. Sauté onion, carrot, scallions, and garlic for about 1 minute until softened.
Return the rice to the pan with the vegetables. Stir in soy sauce and sesame oil, tossing to coat evenly. Season with salt and white pepper.
Push rice to one side of the pan. Add the remaining oil and crack in the egg. Scramble until cooked, then mix it into the rice.
Stir in frozen peas and cook until heated through. Serve hot.

Servings and timing

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 2 to 3

Variations

Use jasmine or medium-grain white rice for fluffier texture
Swap in bell peppers, broccoli, snow peas, or mushrooms
Add tofu, shrimp, or chicken for extra protein
Make it vegan by omitting the egg or using scrambled tofu
Stir in chopped cilantro, Thai basil, or a splash of hoisin for extra flavor

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days
Reheat in a skillet with a splash of oil for best texture
Microwave with a splash of water and loosely cover to retain moisture

FAQs

1. Can I use freshly cooked rice instead of leftover rice?

Yes, just cool it first to reduce moisture and prevent clumping during frying.

2. What kind of rice works best for this recipe?

Medium-grain or jasmine rice offers the best texture—fluffy yet firm.

3. Why are the grains sticking together or going mushy?

The rice may be too wet or too freshly cooked. Cooling or using day-old rice helps avoid this.

4. Can I omit the egg?

Absolutely. You can skip the egg and add more vegetables or tofu as a substitute.

5. What if I don’t have a wok?

A heavy skillet (cast-iron or stainless steel) works just as well—just make sure it’s hot.

6. How can I add more flavor?

Use aromatics like ginger, scallions, or a splash of chili oil. Fresh herbs also enhance the taste.

7. Can I use brown rice instead of white rice?

Yes, though brown rice has a slightly different texture and may take a bit longer to toast.

8. Can I make this ahead of time for meal prep?

Yes, it’s great for meal prep. Store in containers and reheat as needed.

9. How hot should the pan be when stir-frying?

Very hot. A high temperature helps fry the rice quickly without steaming it.

10. What vegetables can I add or substitute?

Add anything from bell peppers and peas to mushrooms and leafy greens. Just cut them small for quick cooking.

Conclusion

This easy vegetable fried rice is your go-to recipe for a quick, flexible, and delicious meal. With just a few pantry staples and some leftover rice, you can whip up a hot, flavorful dish that satisfies. Customize it your way, make it ahead, or enjoy it fresh off the stove—it never disappoints.

Easy Vegetable Fried Rice