Introduction
This Vegetable Fried Rice is the ultimate quick-and-easy dish: it’s flavorful, customizable, and ready in just about 20 minutes. Whether you’re trying to use up leftovers or need a weeknight meal that’s healthy-ish and comforting, this is your go-to.
With tender veggies, scrambled eggs, and aromatic garlic all tossed with soy sauce and sesame oil, this fried rice is better than takeout—and way cheaper.
Why I Love This Recipe
This fried rice recipe is:
- Fast and fuss-free – perfect for busy days
- Great for using leftover rice and veggies
- A balanced vegetarian dish that can stand alone or be paired with proteins
- Totally customizable—switch up the veggies, sauce, or add protein
- A great base recipe that everyone should have in their back pocket
Ingredients
- 2 cups cooked rice (preferably day-old for best texture) 🍚
- 1 cup mixed vegetables (peas, carrots, corn, etc.)
- 2 eggs, beaten 🥚
- 2 tbsp soy sauce
- 1 tbsp sesame oil 🥄
- 1 tbsp vegetable oil
- 2 cloves garlic, minced 🧄
- ½ onion, chopped 🧅
- ½ tsp black pepper
- Salt, to taste
- 2 tbsp chopped green onions, for garnish 🌿
Step-by-Step Instructions
1️⃣ Sauté Aromatics
Heat vegetable oil in a large pan or wok over medium heat.
Add garlic and onions, and sauté until softened and fragrant, about 2–3 minutes.
2️⃣ Scramble the Eggs
Push the aromatics to the side of the pan.
Pour in the beaten eggs and scramble until fully cooked.
3️⃣ Add the Veggies
Add your mixed vegetables to the pan.
Cook for 3–4 minutes, stirring often, until tender and warmed through.
4️⃣ Stir in the Rice
Add the day-old rice, breaking up any clumps with a spatula or spoon.
Stir everything together so the veggies and eggs are evenly mixed.
5️⃣ Add Sauce and Season
Pour in soy sauce and sesame oil.
Sprinkle in black pepper and a pinch of salt.
Mix well and cook for another 2–3 minutes, letting the rice toast slightly for extra flavor.
6️⃣ Garnish and Serve
Turn off the heat and stir in chopped green onions.
Serve hot and enjoy as a main or side dish!
Tips for Success
💡 Day-old rice works best—it’s drier and won’t turn mushy
💡 Want more protein? Add tofu, shrimp, or diced chicken
💡 Spice it up with a dash of sriracha or chili oil
💡 Add a splash of rice vinegar or lime juice for brightness
Serving Suggestions & Pairings
This veggie fried rice is versatile enough to be:
- A main course on busy nights
- A base for grilled chicken, tofu, or stir-fried shrimp
- A side dish with dumplings or Asian-inspired mains
Pair with:
- 🌯 Sheet Pan Quesadillas – because carbs on carbs can be delicious
- 🍋 Blueberry Lemonade – refreshing contrast to savory flavors
- 🍫 Peanut Butter Brownies – decadent dessert to follow
- 🍪 Chocolate Chip Cookie Bites – sweet finish with classic flavor
- 🍮 No-Bake Oreo Cream Pie – chilled treat after a warm rice dish
Storage & Leftovers
- Refrigerate leftovers in an airtight container for up to 4 days
- Reheat in a pan with a splash of water or broth to bring back moisture
- Great for meal prep—add your choice of protein and pack for lunch
More Recipes You’ll Love
- 🌯 Sheet Pan Quesadillas
- 🍮 No-Bake Oreo Cream Pie
- 🍪 Chocolate Chip Cookie Bites
- 🍋 Blueberry Lemonade
- 🍫 Peanut Butter Brownies
Final Thoughts
This Vegetable Fried Rice is your new weeknight hero—simple, flexible, and endlessly satisfying. Whether you’re using up leftovers or prepping ahead, this recipe is a reliable go-to that always delivers.
Tried it? Tag @chefmaniac and share your favorite fried rice variations! Follow for more easy dinner staples, quick comfort meals, and globally inspired dishes made simple.
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