Vegetable Fried Rice

Vegetable Fried Rice – Easy Vegetarian Rice Recipe

ByBella Skye
Jump to Recipe Print Recipe

Know About Vegetable Fried Rice

Vegetable fried rice is one of those timeless comfort dishes that every cook should know how to master. It’s flavorful, colorful, and endlessly adaptable. What makes this dish truly special is how it transforms leftover rice and simple vegetables into a satisfying meal that tastes like it came from a top Asian restaurant. Each bite brings the perfect mix of soft rice, crisp vegetables, and savory seasoning. It’s a complete meal that works for quick lunches, light dinners, or as a flavorful side to any protein dish.

View All Rice Recipes

The beauty of vegetable fried rice lies in its balance of textures and flavors the subtle sweetness of carrots, the crunch of bell peppers, and the gentle aroma of sesame oil all come together to create harmony in every spoonful. Whether you love Simple Vegetable Fried Rice or want a base for Easy Vegetarian Rice Recipes, this one hits the mark for both home cooks and professionals.

Jump to Recipe

Why You’ll Love This Recipe

A great fried rice recipe isn’t just about tossing rice and vegetables into a pan it’s about technique, timing, and layering flavor. This vegetable fried rice recipe is restaurant-quality but simple enough for beginners. It’s naturally vegetarian and can easily become vegan, gluten-free, or protein-packed depending on your preferences.

You’ll love it because it teaches you the same pan-frying principles used in professional Asian kitchens: using high heat to keep the rice grains separate and crisp, balancing soy sauce and aromatics, and knowing when to add each ingredient. It’s a dish that builds confidence and never fails to impress.

Vegetable Fried Rice

Preparation and Cooking Time, Also Serving

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 minutes
  • Serves: 4

Ingredients

  • 3 cups cooked jasmine or basmati rice (preferably day-old, cold rice)
  • 2 tablespoons vegetable oil or sesame oil
  • 2 large eggs, lightly beaten (optional, skip for Vegan Meals With Rice)
  • 1 small onion, finely diced
  • 1 cup mixed vegetables (carrots, peas, corn, green beans)
  • 1 small red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce (use tamari for gluten-free)
  • 1 tablespoon oyster sauce or vegan alternative
  • 1 teaspoon sesame oil for finishing
  • Salt and pepper to taste
  • 2 stalks green onions, sliced

Substitution Notes

  • You can replace jasmine rice with brown rice or cauliflower rice for a low-carb option.
  • Any mix of fresh or frozen vegetables works well for Rice And Frozen Vegetable Recipes.
  • Coconut aminos can replace soy sauce for a lighter taste.
Vegetable Fried Rice

Step-by-Step Instructions

fried rice

Step 1: Prepare the Rice

Cold rice is key for a perfect Veggie Fried Rice Recipe. If you’re using freshly cooked rice, spread it on a tray to cool and dry slightly. This prevents clumping and helps the rice fry evenly.

fried rice

Step 2: Heat the Pan

Use a large wok or deep skillet for best results. Heat it over medium-high until it’s hot enough that a drop of water sizzles immediately. Add the vegetable oil and swirl to coat the pan.

fried rice

Step 3: Cook the Eggs

If you’re including eggs, pour the beaten eggs into the hot pan and stir quickly until just set. Remove and set aside. For Vegan Meals With Rice, skip this step and move straight to sautéing vegetables.

fried rice

Step 4: Sauté the Aromatics

Add a bit more oil if needed, then toss in the diced onion and minced garlic. Stir-fry for 1–2 minutes until fragrant and lightly golden. This base gives the rice its depth of flavor.

fried rice

Step 5: Add the Vegetables

Add the carrots, peas, corn, green beans, and chopped bell pepper. Stir-fry for 3–4 minutes, keeping the heat high so the vegetables stay crisp and colorful. Don’t overcook they should still have a bite.

fried rice

Step 6: Add the Rice

Add the cold rice to the pan. Break up any clumps with your spatula and toss constantly to combine with the vegetables. The rice should start to toast slightly.

fried rice

Step 7: Season and Combine

Pour in soy sauce and oyster sauce, tossing everything so the color and seasoning distribute evenly. Add the cooked eggs back in if using. Stir well and finish with a drizzle of sesame oil for aroma. Taste and adjust seasoning with salt and pepper if needed.

fried rice

Step 8: Finish and Serve

Toss in the sliced green onions just before serving. They add a fresh crunch and subtle sharpness.

How to Serve

Serve the vegetable fried rice hot, straight from the wok. You can garnish it with extra green onions or a sprinkle of toasted sesame seeds. It pairs perfectly with Asian-inspired mains like teriyaki chicken, tofu stir-fry, or crispy spring rolls. For a complete vegan meal, serve it alongside sautéed mushrooms or a bowl of miso soup.

For presentation, plate it in a shallow bowl or modern white dish, allowing the colorful vegetables to shine. A few microgreens or thin cucumber slices on the side add freshness and balance.

Additional Tips

  • Always use cold rice for the best texture. Warm rice turns mushy.
  • Don’t overcrowd the pan; cook in batches if necessary to maintain high heat.
  • Use a metal spatula to scrape and toss quickly this helps achieve that signature fried rice texture.
  • Add sauces sparingly and taste as you go; too much liquid makes the rice soggy.
  • A splash of rice vinegar at the end brightens the flavor without overpowering it.

Recipe Variations

  • Spicy Vegetable Fried Rice: Add chili garlic sauce or sriracha for heat.
  • Tofu and Vegetable Fried Rice: Stir in cubed, pan-seared tofu for extra protein.
  • Pineapple Fried Rice: Add chunks of pineapple for a sweet-savory twist.
  • Low Carb Vegetable Fried Rice: Use cauliflower rice instead of regular rice for Keto-style meals.
  • Egg-Free Vegan Fried Rice: Skip the egg and increase the vegetables slightly for a completely vegan version.

Freezing and Storage

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Portion and freeze in airtight bags for up to 2 months.
  • Reheat: Warm in a skillet over medium heat with a splash of water or oil to refresh the texture. Avoid microwaving directly as it softens the rice.

Nutritional Information (Approx. per serving)

  • Calories: 280
  • Protein: 7g
  • Fat: 9g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Sodium: 500mg

Final Words

Vegetable fried rice is more than just a quick meal it’s a smart, flavorful way to turn simple ingredients into something memorable. Once you learn the right cooking technique and flavor balance, you’ll never order takeout again. Whether you love Best Vegetable Fried Rice for a weeknight dinner or want a Vegan Meals With Rice option that tastes gourmet, this recipe is one you’ll come back to again and again.

FAQ’s

You can, but it’s better to use day-old rice. Fresh rice holds too much moisture and can turn sticky when fried.

Simply replace soy sauce with tamari or coconut aminos. Make sure all sauces used are labeled gluten-free.

Yes, frozen vegetables work perfectly. Just thaw and pat dry to remove excess moisture before adding them to the pan.

Use cold, dry rice and high heat. Constant tossing helps separate the grains.

Absolutely. It reheats beautifully and can be portioned for quick lunches or dinners.

Vegetable Fried Rice - Easy Vegetarian Rice Recipe
Print

Vegetable Fried Rice – Easy Vegetarian Rice Recipe

Recipe by Bella SkyeCourse: Rice Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

280

kcal

Ingredients

  • 3 cups cooked jasmine or basmati rice (preferably day-old, cold rice)

  • 2 tablespoons vegetable oil or sesame oil

  • 2 large eggs, lightly beaten (optional, skip for Vegan Meals With Rice)

  • 1 small onion, finely diced

  • 1 cup mixed vegetables (carrots, peas, corn, green beans)

  • 1 small red bell pepper, chopped

  • 3 cloves garlic, minced

  • 2 tablespoons soy sauce (use tamari for gluten-free)

  • 1 tablespoon oyster sauce or vegan alternative

  • 1 teaspoon sesame oil for finishing

  • Salt and pepper to taste

  • 2 stalks green onions, sliced

Directions

  • Cold rice is key for a perfect Veggie Fried Rice Recipe. If you’re using freshly cooked rice, spread it on a tray to cool and dry slightly. This prevents clumping and helps the rice fry evenly.
  • Use a large wok or deep skillet for best results. Heat it over medium-high until it’s hot enough that a drop of water sizzles immediately. Add the vegetable oil and swirl to coat the pan.
  • If you’re including eggs, pour the beaten eggs into the hot pan and stir quickly until just set. Remove and set aside. For Vegan Meals With Rice, skip this step and move straight to sautéing vegetables.
  • Add a bit more oil if needed, then toss in the diced onion and minced garlic. Stir-fry for 1–2 minutes until fragrant and lightly golden. This base gives the rice its depth of flavor.
  • Add the carrots, peas, corn, green beans, and chopped bell pepper. Stir-fry for 3–4 minutes, keeping the heat high so the vegetables stay crisp and colorful. Don’t overcook they should still have a bite.
  • Add the cold rice to the pan. Break up any clumps with your spatula and toss constantly to combine with the vegetables. The rice should start to toast slightly.
  • Pour in soy sauce and oyster sauce, tossing everything so the color and seasoning distribute evenly. Add the cooked eggs back in if using. Stir well and finish with a drizzle of sesame oil for aroma. Taste and adjust seasoning with salt and pepper if needed.
  • Toss in the sliced green onions just before serving. They add a fresh crunch and subtle sharpness.

Notes

  • Always use cold rice for the best texture. Warm rice turns mushy.
  • Don’t overcrowd the pan; cook in batches if necessary to maintain high heat.
  • Use a metal spatula to scrape and toss quickly this helps achieve that signature fried rice texture.
  • Add sauces sparingly and taste as you go; too much liquid makes the rice soggy.
  • A splash of rice vinegar at the end brightens the flavor without overpowering it.

Similar Posts