Vegetable Fried Rice

This Vegetable Fried Rice is the ultimate quick-fix comfort dish. Packed with fresh or frozen vegetables, fluffy scrambled eggs, crisp bean sprouts, and tossed in a bold, umami-packed fried rice sauce, it’s better than anything you’ll find in a takeout box.

Serve it with your favorite proteins — chicken, pork, beef, or even tofu — and you’ve got a complete meal. Craving takeout? This dish will beat it hands down.

Why You’ll Love This Vegetable Fried Rice

This recipe is a weeknight game-changer. Whether you’re using day-old rice or steaming a fresh batch, this dish comes together in 35 minutes flat. The ingredients are simple, but the flavor is anything but. Think savory, slightly spicy, a hint of sweetness, and the perfect balance of crunch and softness.

This fried rice also makes the perfect base for protein add-ins like shrimp or chicken, but it shines just as brightly on its own.

Ingredients You’ll Need

For the Rice

1 cup uncooked long grain white rice
2 cups chicken broth

For the Sauce

1/4 cup soy sauce
1/4 cup chicken broth
1 tbsp mirin (optional)
1 tsp hot sauce (like sriracha)
1/4 tsp sesame oil (optional)
1/8 tsp each: turmeric, ground ginger, white pepper

For the Stir-Fry

1 tbsp butter
2 eggs, whisked
1–2 tbsp peanut oil (can sub with olive or canola)
1 small yellow onion, finely diced
3 cloves garlic, minced
2 cups frozen peas and carrots
2 cups fresh bean sprouts
3–4 green onions, chopped

Step-by-Step Instructions

Step 1: Cook the Rice

In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rice and stir. Cover and reduce heat to low. Simmer for 15 minutes, then check for doneness. If liquid is absorbed and rice is tender, spread the rice out on a tray and refrigerate to cool completely. This step is key to crispy fried rice!

Step 2: Scramble the Eggs

In a non-stick skillet, melt the butter over medium-low heat. Pour in the whisked eggs and scramble until just set. Remove and set aside.

Step 3: Sauté the Vegetables

Heat peanut oil in a wide skillet or wok over medium-high. Add diced onions and sauté for 5 minutes until softened. Add garlic and cook another 2 minutes. Toss in frozen peas and carrots — no need to thaw — and cook for 2 minutes more.

Step 4: Combine Everything

Add the chilled rice, bean sprouts, and prepared sauce. Stir vigorously for 3–4 minutes over high heat until the rice is evenly coated and slightly crispy. Fold in scrambled eggs and chopped green onions. Heat through and serve immediately.

Pro Tips for the Best Fried Rice

1. Use Dry Rice

Cold, day-old rice gives you the best texture. It stays separate and absorbs the sauce without becoming mushy.

2. Skip Rinsing

While some prefer rinsed rice to remove starch, I find it crisps better un-rinsed.

3. Choose the Right Pan

Use a wok or a wide skillet to get maximum surface area — this ensures everything cooks evenly and gets that delicious sear.

4. Go Big on Veggies

Besides peas and carrots, feel free to toss in:

Bell peppers
Mushrooms
Broccoli florets
Zucchini
Spinach
Shredded cabbage

5. Add Protein or Fruit

Stir in cooked shrimp, diced chicken, or even pineapple chunks to customize your bowl.

Storage and Meal Prep

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze for up to 3 months. Thaw overnight and reheat in a skillet or microwave.

This recipe also makes a perfect meal prep lunch for busy weekdays. Pair it with a side of dumplings or hot honey chicken for a full spread.

Recommended Tools

Enamel Cast Iron Skillet or Wok – For even heat and stir-frying power.
Measuring Cup with Spout – Handy for mixing and pouring your sauce.
Chef’s Knife & Cutting Boards – Essential for prepping veggies quickly.
Chopsticks – For an authentic and fun eating experience.

What to Serve With Vegetable Fried Rice

Sweet and Sour Chicken
Hot Honey Chicken
Firecracker Chicken
Beef and Broccoli
Egg Roll in a Bowl

Frequently Asked Questions (FAQs)

What type of rice is best for fried rice?

Long grain white rice, preferably leftover and cold, gives the best texture.

Can I use brown rice or cauliflower rice instead?

Yes! Brown rice works great and adds a nuttier flavor. Cauliflower rice is low-carb friendly and needs just 5 minutes of cooking.

Do I have to use eggs?

No, you can skip eggs or use tofu scramble for a vegan option.

Can I make this dish gluten-free?

Absolutely. Just swap soy sauce with tamari or coconut aminos.

Why is my fried rice mushy?

You may have used rice that was too moist or hot. Be sure to use cold rice and a hot pan.

What vegetables work best?

Peas, carrots, bell peppers, mushrooms, zucchini, broccoli, and spinach all work well.

Can I double this recipe?

Yes, but make sure your pan is big enough. Or cook it in batches to avoid steaming the rice.

Final Thoughts

This Vegetable Fried Rice is more than a recipe — it’s your go-to, last-minute savior when dinner seems impossible. It’s also incredibly versatile, so don’t hesitate to toss in whatever’s in your fridge. From weeknight dinners to meal prep and even a quick lunch fix, this dish delivers flavor, texture, and satisfaction every single time.

Hungry yet? Grab your pan, and let’s bring the takeout vibes home — healthier, tastier, and cheaper.

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Vegetable Fried Rice