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Vegetable fried rice features white jasmine rice stir fried with eggs, green peas, carrots, corn, broccoli, with aromatics in a soy sesame sauce!
It's a popular Chinese food served at many Chinese restaurants and it's packed with flavor! In addition, you can also omit the eggs to make it vegan.
It's my favorite way to get in fiber. Perfect for picky eaters who aren't vegetable lovers. The best part about this dish is that it's simple, fast and made in one pan!
I love this recipe because it's a great way to use up any extra rice in the fridge. The cooking process is fast (just 5 minutes) making it great for busy weeknights!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Day-old cooked white rice: preferably jasmine rice or substitute with long grain rice or brown rice. Avoid using short grain rice.
- Broccoli: or substitute with a colorful vegetables like snap peas, snow peas, bell peppers.
- Frozen mixed vegetables: A combination of peas, carrots, corn, green beans, and/or lima beans.
- Green onions: separated into scallion whites and greens
- Garlic
- Eggs
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Dark soy sauce: this is thicker and darker than regular soy sauce. But if you don’t have this, substitute with regular soy sauce.
- Sesame oil: for that nutty flavor! If you're allergic, please omit.
- White pepper or black pepper
Best rice to use?
Use day old or leftover rice that has been sitting in the fridge. This is important if you want fluffy rice because the cold air removes excess moisture that is the leading factor to clumpy fried rice.
Choosing the right type of rice is equally important. I recommend jasmine rice or a long grain white rice.
Can I use same day cooked rice?
You may use same day warm cooked rice but it will create clumpy fried rice due to the excess moisture.
To fix this: Spread out the hot rice in a thin layer on a large baking sheet. Place it in the freezer for 45-60 minutes fully exposed. Then break up the rice with a rice paddle or clean hands moistened with neutral oil to prevent it from sticking.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- Use cold day-old rice for fluffy fried rice! The excess moisture causes for soggy fried rice that clumps together.
- Break up the leftover rice with a rice paddle or clean hands to expose the separate grains! This allows for the grains to toast in the pan and become evenly seasoned.
- If you're making fresh rice for this recipe, use a few tablespoons less water to steam the rice. Make sure to also dry it out by referring to the instructions above.
- Rinse and strain the frozen mixed vegetables! This quickens the cooking process as the vegetables aren't as cold and separates them. But make sure to strain out all the excess water.
- Use medium-high heat for the best fried rice. This temperature toasts the rice and prevents moisture from building in the pan.
- Prepare the ingredients in advance as the cooking process is fast!
Instructions
Below are step-by-step instructions on how to make vegetable fried rice:
Fry Aromatics & Vegetables
Heat 1 tablespoon of oil in a large pan on medium-high heat. Fry scallion whites and garlic until fragrant, about 10 seconds.
Toss in broccoli florets and mixed vegetables and fry for 1-2 minutes until vibrant in color. Push everything to the side of the pan.
Cook Eggs & Rice with Seasoning
Add remaining tablespoon oil into empty space, followed by beaten eggs. Scramble eggs and break into small pieces. Move everything to the side.
Toss in day-old rice, regular soy sauce, dark soy sauce, sesame oil and white pepper and stir-fry until rice is colored brown.
Add Scallion Greens
Toss in scallion greens and remove off heat. Serve and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing this type of fried rice as they vegetables will become mushy after reheating.
Pairing Suggestions
This vegetable fried rice serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- chow mein or lo mein
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Lemon Chicken, Cashew Chicken, Honey Walnut Shrimp, Soy Garlic Tofu and more!
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
There are a few factors that can cause soggy fried rice and they include not using cold leftover rice, not crumbling the rice beforehand or in the pan, using hot rice that has been freshly cooked, excess moisture from the vegetables, not using a high enough heat setting or not stir-frying the rice frequently enough.
Yes, feel free to add some sliced chicken, pork, beef, shrimp, or extra-firm tofu.
Other recipes you may enjoy
- Egg Fried Rice
- Chicken Fried Rice
- Shrimp Fried Rice
- Spam Fried Rice
- Tomato Egg Fried Rice
- Thai Basil Fried Rice
📖 Recipe
15-min. Easy Vegetable Fried Rice
Ingredients
- 2 cups cooked jasmine rice day old (if you want to use same day cooked rice, see Notes for further instructions)
- 1 cup broccoli florets
- 1 cup frozen mixed vegetables (like green peas, carrots, corn, green beans and/or lima beans)
- 1 green onion finely chopped with scallion greens separated from whites
- 3 cloves garlic minced
- 2 large eggs beaten
- 2 tablespoon vegetable oil or any neutral oil
- 1.5 tablespoon regular soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon sesame oil toasted
- ⅛ teaspoon white pepper or sub with black pepper
Instructions
- Heat 1 tablespoon of oil in a large pan on medium-high heat. Fry scallion whites and garlic until fragrant, about 10 seconds.
- Toss in broccoli florets and mixed vegetables and fry for 1-2 minutes until vibrant in color. Push everything to the side of the pan.
- Add remaining tablespoon oil into empty space, followed by beaten eggs. Scramble eggs and break into small pieces. Move everything to the side.
- Toss in day-old rice, regular soy sauce, dark soy sauce, sesame oil and white pepper and stir-fry until rice is colored brown.
- Toss in scallion greens and remove off heat. Serve and enjoy!
Notes
How much uncooked rice do I need for this recipe?
¾ measuring cup of 150 grams to make 2 cups cooked rice.To dry out same-day cooked rice:
- Lay out warm cooked rice in a single layer on a large baking sheet
- Place the baking sheet in the freezer, uncovered for 60 minutes so the cold air can dry out the rice
- Once the rice is cold and drier, pour ½ teaspoon of neutral oil in the palm of your hands and rub together. This prevents the rice from sticking to your hands.
- Break the rice apart into separate granules
Lynn
I'm wondering if it's ok/good to use Frozen Broccoli in this???
Christie Lai
Yes, that will work too.