Easy Vegetable Fried Rice (Better Than Takeout)

That container of leftover rice in the fridge is halfway to dinner. This easy vegetable fried rice turns it into a hot, savory skillet meal with scrambled egg, peas, carrots and plenty of green onion in about 20 minutes. It is the kind of recipe you will make on repeat once you see how little it takes.

The key is cold, cooked rice. Chilled grains are drier and firmer, so they fry into separate, lightly toasted bites instead of a sticky clump. A hot pan, a few simple seasonings and a short ingredient list do the rest, giving you a dish that tastes like your favorite takeout without leaving the house.

It is also endlessly flexible, which makes it a natural home for odds and ends from the crisper drawer. For more dinners that come together this fast, browse our quick and easy recipes.

Vegetable fried rice at a glance

• Taste and texture: savory and lightly smoky from the hot pan, with tender, separate grains, soft egg and sweet pops of peas and carrots.
• Best for: quick lunches, busy weeknight dinners, using up leftover rice and vegetables, and simple meal prep.
• Key technique: frying chilled rice over medium-high heat and adding the soy sauce at the end so the grains toast instead of steam.

Why this fried rice works

Cold, day-old rice

Freshly cooked rice is full of moisture and turns mushy the moment it hits a hot pan. After a night in the fridge, the starch firms up and the surface dries out, so each grain can fry and brown on its own. Long-grain white rice such as jasmine is the best choice, since it stays fluffy and separate.

Cooking the egg separately

Scrambling the eggs first and setting them aside keeps them in soft, tender pieces. If you cook them with the rice from the start, they coat the grains and can turn rubbery by the time everything is hot.

Frozen peas and carrots

A bag of frozen peas and carrots is one of the most useful shortcuts in the freezer aisle. The vegetables are already diced to the right size, need no thawing and add color and sweetness to every bite.

Seasoning at the end

Soy sauce added too early soaks into the rice and makes it soggy. Drizzling it around the edges of the hot pan near the end lets it sizzle and caramelize slightly, and a little toasted sesame oil stirred in off the heat adds a nutty, aromatic finish.

Easy Vegetable Fried Rice

Chilled cooked rice stir-fried over high heat with onion, garlic, peas, carrots, scrambled egg and green onions, seasoned with soy sauce and toasted sesame oil.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Dinner, Lunch, Main Course, Side Dish

Cuisine Chinese-American

Servings 4 servings

Equipment

• Large wok or 12-inch skillet
• Small bowl
• Wide spatula

Ingredients

  

• 3 cups cooked long-grain white rice about 1 cup uncooked, cooked and chilled at least several hours or overnight; jasmine works well
• 2 tablespoons vegetable or canola oil divided
• 2 large eggs
• 1 pinch salt for the eggs
• 1 small yellow onion diced
• 3 cloves garlic minced
• 1 1/2 cups frozen peas and carrots about 7 oz, no need to thaw
• 4 green onions (scallions) thinly sliced, white and green parts separated
• 3 tablespoons low-sodium soy sauce plus more to taste
• 1 teaspoon toasted sesame oil found in the Asian foods aisle
• 1/4 teaspoon ground white or black pepper

Instructions

 

• Break up any clumps in the cold rice with your fingers so the grains are mostly separate. Crack the eggs into a small bowl, add a pinch of salt and beat well.
• Heat 1/2 tablespoon of the oil in a large wok or 12-inch skillet over medium heat. Pour in the eggs and scramble gently for 1 to 2 minutes, until just set but still soft. Transfer to a plate.
• Add the remaining 1 1/2 tablespoons oil to the pan and turn the heat to medium-high. Add the onion and the white parts of the green onions and stir-fry for 2 to 3 minutes, until softened and lightly golden at the edges.
• Add the garlic and stir-fry for 30 seconds, until fragrant. Add the frozen peas and carrots and cook for 2 to 3 minutes, stirring, until heated through and any ice has cooked off.
• Add the rice to the pan. Spread it out and let it sit for about 1 minute to toast slightly, then stir-fry for 3 to 4 minutes, tossing and pressing out any clumps, until the rice is hot all the way through.
• Drizzle the soy sauce around the edges of the pan and toss everything to coat evenly. Return the scrambled eggs to the pan, breaking them into small pieces, and toss for 30 seconds more.
• Turn off the heat. Stir in the toasted sesame oil, pepper and most of the green onion tops. Taste and add a little more soy sauce if needed. Serve hot, sprinkled with the remaining green onions.

Notes

Day-old rice is ideal. If you only have freshly cooked rice, spread it on a sheet pan and refrigerate it uncovered for 1 hour to dry the surface.

Cool freshly cooked rice and refrigerate it within 2 hours (in a fridge at or below 40°F / 4°C); use it within 3 days.

For a vegan version, skip the eggs and add cubed extra-firm tofu or edamame.

Keyword easy fried rice, leftover rice recipe, vegetable fried rice, vegetarian fried rice

Tips for great fried rice at home

• Prep everything before you start. Fried rice moves fast. Have the onion diced, the garlic minced and the sauces measured so nothing burns while you chop.
• Use a big pan. A wok or a 12-inch skillet gives the rice room to fry. Crowding a small pan steams the rice instead.
• Let the rice sit for a moment. Leaving it undisturbed for about a minute before tossing gives it a chance to toast and pick up a little color.
• Break up clumps before cooking. Rubbing the cold rice between your fingers is much easier than trying to separate it in a hot pan.
• Go easy on the soy sauce. Start with the amount in the recipe and add more at the end. Too much turns the rice dark, salty and wet.

Substitutions and variations

• Brown rice: chilled cooked brown rice works well and gives a nuttier, chewier result. Allow an extra minute or two in the pan.
• Vegan: leave out the eggs and add 7 ounces of cubed extra-firm tofu, browned in the pan first, or a cup of shelled frozen edamame with the peas and carrots.
• Gluten-free: use tamari or a soy sauce labeled gluten-free. Everything else in the recipe is naturally gluten-free.
• More vegetables: diced bell pepper, corn kernels, chopped broccoli florets, shredded cabbage or sliced mushrooms all work. Cut them small so they cook quickly.
• A little heat: stir in a teaspoon of sriracha or chili garlic sauce with the soy sauce, or serve with chili crisp on the side.
• Add protein: leftover cooked chicken or shrimp can be tossed in with the rice. Make sure it is heated to 165°F / 74°C before serving.

Storage and reheating

Rice needs a little extra care with leftovers. Cool fried rice quickly by spreading it out in a shallow container, then refrigerate it within 2 hours of cooking in a fridge set at or below 40°F / 4°C. Eat it within 3 days. Do not leave rice sitting out on the stovetop or counter for long periods.

Reheat in a skillet over medium-high heat with a teaspoon of oil, stirring often, or in the microwave with a splash of water, covered loosely, stirring halfway. Either way, heat it until it is steaming hot throughout, 165°F / 74°C. Fried rice can be frozen in airtight bags for up to 2 months; reheat it straight from frozen in a skillet.

Common mistakes to avoid

• Using freshly cooked, warm rice. It clumps and turns gummy. Use chilled rice, or spread fresh rice on a sheet pan and refrigerate it for an hour first.
• Cooking over low heat. Gentle heat steams the rice rather than frying it. Keep the pan at medium-high once the rice goes in.
• Adding too much soy sauce early. It makes the rice wet and heavy. Add it near the end and adjust to taste.
• Overloading the pan. Doubling the recipe in one skillet leads to soggy rice. Cook large batches in two rounds.

Frequently asked questions

Can I make fried rice with fresh rice?

You can, but it needs a quick fix first. Spread the hot rice in a thin layer on a sheet pan, let it steam off for a few minutes, then refrigerate it uncovered for about an hour so the surface dries.

What kind of rice is best for fried rice?

Long-grain white rice, especially jasmine, gives the fluffiest, most separate grains. Medium-grain rice works but is a little stickier. Avoid short-grain sushi rice, which is designed to cling together.

Do I need a wok to make fried rice?

No. A large 12-inch skillet, nonstick or cast iron, works well on a home stovetop. The most important thing is giving the rice enough room and heat.

How do I keep fried rice from getting mushy?

Start with cold rice, use a large pan over medium-high heat, do not overcrowd it and add the soy sauce at the end. Those four habits make the biggest difference.

Is vegetable fried rice vegetarian?

Yes, this version is vegetarian, with no meat or fish sauce. It does include eggs, so for a vegan dish swap the eggs for browned tofu or edamame.

Serving suggestions

This fried rice is filling enough to be a meal on its own, but it also makes a great base for a bigger spread. Serve it alongside our vegetable stir-fry with garlic sauce for a vegetable-packed dinner, or pair it with easy homemade chicken curry when you want something saucy on the side.

If you like one-pot rice dishes, try our fragrant one-pot vegetable pulao next. For more ideas, browse our easy lunch recipes.