Savory, fluffy fried rice with scrambled eggs, mixed vegetables and aromatics - made in one-pan! This quick and easy vegetable fried rice recipe is delicious - ready in just 15 minutes! Better-than-takeout, family-friendly and budget-friendly.
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Vegetable fried rice features fluffy rice stir-fried with eggs, frozen mixed veggies, broccoli, garlic and scallions in a savory sauce! It's a great meal or main dish for the whole family.
This popular Chinese restaurant dish is packed with flavor, fiber, and protein. A tasty way to sneak vegetables in your diet, especially for picky eaters!
My best tip for fluffy fried rice: use cold, day-old cooked rice from the fridge. The cold grains are drier, which keep them separated when stir-frying and prevent clumping.
If you're using freshly steamed rice, I recommend drying it out by evenly spread it out on a large baking tray, freeze for 60 minutes, and break it up.
Why you'll love this recipe:
- Ready in just 15-minutes!
- Made with simple ingredients.
- Perfect for busy weeknights!
- Customizable - swap the vegetables for ones you enjoy (see substitutes below).
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Cold Day-Old Cooked Jasmine Rice or Long-grain White Rice: using cold rice ensures a fluffy fried rice as it contains less moisture (excess moisture leads to clumpy fried rice).
- Broccoli: or substitute chopped snap or snow peas, or diced bell peppers.
- Frozen Mixed Vegetables: such as peas, carrots, corn, green beans, or lima beans.
- Green Onions
- Garlic
- Large Eggs: or substitute with vegan egg substitute for a vegan variation.
- Neutral Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid using olive oil or any low-smoke point oil.
- Regular Soy Sauce: or substitute with low sodium soy sauce, light soy sauce, tamari sauce, or coconut aminos.
- Dark Soy Sauce: or substitute with dark mushroom soy sauce or season with more regular soy sauce to taste at the end of the cooking process.
- Sesame Oil: or substitute with sesame seeds.
- White Pepper: or substitute with black pepper.
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.
- Break up the cold rice to separate the grains, so they can toast better.
- Rinse the frozen mixed vegetables and strain them well, so they cook quicker.
- Use medium-high heat to toast the grains and prevent moisture build-up 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:
- Sauté aromatics. Heat 1 tablespoon of vegetable oil in a large pan on medium-high heat. Fry scallion whites and garlic until fragrant, about 10 seconds.
- Stir-fry vegetables. Add broccoli florets and mixed vegetables and stir-fry for 1-2 minutes until vibrant in color. Move to the side of the pan.
- Scramble the eggs. Add remaining oil into empty space, followed by beaten eggs. Let the eggs set for 10 seconds before scrambling and break into chunks. Push to the side of the pan.
- Mix in rice and seasoning. Add in rice, regular soy sauce, dark soy sauce, sesame oil and white pepper. Toss until rice is evenly coated in sauce and there's no sauce in the base of the pan. Add scallion greens and toss again. Serve and enjoy!
Storage & Reheating
- Vegetable fried rice will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave or reheat on the stovetop until hot throughout.
- Freezer friendly? I don't recommend freezing vegetable fried rice as the vegetables will turn soggy and the eggs will taste rubbery after reheating.
Pairing Suggestions
This vegetable fried rice serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, or hot and sour soup.
- noodle dishes like chow mein, lo mein, plain noodles, soup noodles
- 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 Szechuan Chicken, Beef Vegetable Stir-Fry, Honey Walnut Shrimp, Egg Foo Young, Soy Garlic Tofu, and more!
FAQ
Vegetable fried rice can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or reheat on the stovetop until hot throughout.
Freshly steamed rice can be used but you'll need to dry it out first or it'll result in clumpy fried rice. To do this, thinly spread it out on a baking sheet, freeze for 60 minutes uncovered until cold, and break it up with a rice paddle.
Soggy fried rice can be caused by a few reasons, such as: using hot rice that has been freshly cooked, not breaking up the cold rice ahead of time or in the pan, not straining the vegetables well after rinsing, or using too low of a heat setting.
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📖 Recipe
15-min. Easy Vegetable Fried Rice
Ingredients
- 2 cups cooked jasmine rice or white long-grain rice, day-old and cold (or see notes below to make rice for this recipe)
- 1 cup broccoli florets
- 1 cup frozen mixed vegetables (like peas, carrots, corn, green beans and/or lima beans)
- 1 green onion finely chopped & separated into white and green parts
- 3 cloves garlic minced
- 2 large eggs beaten
- 2 tablespoon vegetable oil or any neutral oil
- 1.5 tablespoon regular soy sauce or light soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon sesame oil toasted
- ⅛ teaspoon white pepper or black pepper
Instructions
- Break up cold, day-old rice with a rice paddle to separate the grains. Set aside.
- Heat 1 tablespoon of vegetable oil in a large pan on medium-high heat. Fry scallion whites and garlic until fragrant, about 10 seconds.
- Add broccoli florets and mixed vegetables and stir-fry for 1-2 minutes until vibrant in color. Move to the side of the pan.
- Add remaining oil into empty space, followed by beaten eggs. Let the eggs set for 10 seconds before scrambling and break into chunks. Push to the side of the pan.
- Add in cold day-old rice, regular soy sauce, dark soy sauce, sesame oil and white pepper. Toss until rice is evenly coated in sauce and there's no sauce in the base of the pan.
- Add scallion greens and toss again. Serve and enjoy!
Notes
If you're cooking rice for this recipe
- Rinse ¾ cup or 150 grams of jasmine or white long-grain rice with cold water to make 2 cups of cooked rice.
- Cook rice in your rice cooker or on the stovetop.
- Evenly spread out the hot or 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 dry, break up the rice with a rice paddle or spatula.
Janette
The BEST 10/10!!! It was easy to make and tasty delicious. Thank you. I will be making more of your dishes!
Christie Lai
This is music to my ears! Thank you so much for making my recipe and for leaving this positive review, Janette! Happy that you enjoyed it and I hope you enjoy my other recipes.
Jordan
Hi, I can’t find dark soy sauce at my grocery store. Any substitution suggestions?
Christie Lai
I would substitute with mushroom dark soy sauce or add more soy sauce to taste instead.
Lynn
I'm wondering if it's ok/good to use Frozen Broccoli in this???
Christie Lai
Yes, that will work too.