Vegetable Fried Rice. Fluffy rice fried with eggs, broccoli and mixed vegetables, garlic, green onions with soy sauce and sesame oil. Ready in 15 minutes!
What is Vegetable Fried Rice?
Vegetable fried rice is a popular Chinese food served at any Chinese restaurant. It's made of white jasmine rice stir fried with eggs, green peas, carrots, corn, broccoli, and other vegetables. My easy vegetable fried rice recipe works well as a main dish or side dish. In addition, you can also omit the eggs to make it vegan.
It's one of my favorite ways to get in some extra fiber. Perfect for picky eaters who aren't vegetable lovers. The best part about this dish is that it's simple and quick.
The stir fry only takes 5 minutes as the rice cooks quickly since it's already cooked. Perfect for a busy weeknight for the whole family. If you have extra rice in the fridge, this is the best way to clean it up.
Please scroll down to below recipe card for exact measurements.
- Day-old cooked white rice: or substitute with long grain rice or brown rice. I like using jasmine 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 or scallions: separate these into scallion whites and greens.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute a gluten-free soy sauce of your choice.
- Dark soy sauce: a thick and darker colored soy sauce to add a little bit of color to the fried rice.
- Sesame oil
- White pepper, or sub 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.
How to Make Vegetable Fried Rice
Break Up Rice
Break up day-old cooked rice with clean hands. Tip: Add ½ neutral oil into the palm of your hands and rub them together before breaking the rice up so the rice doesn't stick to your hands.
On medium-high heat, in a large wok or large skillet, add 1 tablespoon oil. Once oil is hot, fry scallion whites and garlic until fragrant, about 10 seconds.
Add broccoli and rinsed mixed vegetables. Fry for 1-2 minutes until vibrant in color. Move cooked vegetables and everything to the side of the pan.
Add remaining tablespoon oil into empty space. Pour in beaten eggs. Scramble eggs and break into small pieces. Move everything to the side.
Add Rice & Seasoning
Add day-old rice, regular soy sauce, dark soy sauce, sesame oil and white pepper. Toss everything together until rice granules are colored brown.
Add Scallion Greens
Toss in scallion greens. Transfer to a large plate. Enjoy!
Storage & Reheating
This will last up to 4 days stored in an airtight container in the fridge. A great way to reheat it is by microwaving for 3-4 minutes or reheating in a wok or pan.
- One of the most important things is to use leftover rice that has been sitting in the fridge uncovered for at least 1 day. Day-old cold rice yields the best results because the cold air in the fridge dries it out making for fluffier fried rice. When you use same day cooked rice, the fried rice will clump together.
- To dry out fresh rice. Lay fresh warm rice on a large baking sheet uncovered and freeze it for 60 minutes until it's dried. Using clean hands with some neutral oil break up the rice.
Other Fried Rice recipes you may enjoy!
- Egg Fried Rice
- Chicken Fried Rice
- Shrimp Fried Rice
- Spam Fried Rice
- Tomato Egg Fried Rice
- Thai Basil Fried Rice
15-min. Easy Vegetable Fried Rice
- 2 cups cooked jasmine rice day old (if you want to use same day cooked rice, see Notes for further instructions)
- 1 cup broccoli broken into smaller florets
- 1 cup frozen mixed vegetables (my mix contained green peas, carrots, corn, green beans and lima beans but use what you have)
- 1 green onion finely chopped with scallion greens separated from whites
- 3 cloves garlic minced
- 2 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
- Break up cold day-old cooked rice with clean hands. Set aside. Tip: Add ½ teaspoon neutral oil into the palm of your hands and rub them together before breaking the rice up so the rice doesn't stick to your hands.
- Rinse frozen mixed vegetables under cold water and strain. Set aside.
- On medium-high heat, in a large wok or large skillet, add 1 tablespoon oil. Once oil is hot, fry scallion whites and garlic until fragrant, about 10 seconds.
- Add broccoli and rinsed mixed vegetables. Fry until vegetables are vibrant in color, about 1-2 minutes. Move everything to the side of the pan.
- Add remaining tablespoon oil into empty space. Pour in beaten eggs. Scramble and break into small pieces. Move everything to the side.
- Add day-old rice, followed by regular soy sauce, dark soy sauce, sesame oil and white pepper. Toss everything together until rice granules are colored brown and there is no sauce on the base of the pan. It should fully absorb into the rice.
- Toss in scallion greens. Transfer to a large plate. Enjoy!
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