YumVerseEats
Vegetable Fried Rice
A colorful fried rice loaded with vegetables and simple seasoning for an easy, versatile dish.
RECIPE AT A GLANCE
15
min
Active Time
20
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
One-pan wonder since everything happens in a single wok or skillet. Speedy from start to finish, you can have a restaurant-quality meal on the table in under 20 minutes.
Quick Fixes
Rice mushy: Only use cold, day-old rice. Fresh rice has too much steam and turns the dish gluey.
Eggs rubbery: Scramble on medium heat in a cleared spot of the pan, then fold into the rice before they're fully set.
Ingredients
Protein
Seasoning
• 3 cloves garlic, minced
• 1 tsp toasted sesame oil
• 1 tsp fresh ginger (grated)
• 2 tbsp olive oil
Pasta & Grains
• 3 tbsp low-sodium soy sauce
Vegetables
Sauce
Topping
How to Make It
1
Prep the Rice: If using cold rice, break up any large clumps with your hands or a fork before starting. This ensures every grain gets coated in sauce.
2
Scramble: Heat 1 tbsp of neutral oil (like avocado or vegetable oil) in a large wok or non-stick skillet over medium-high heat. Add the eggs and scramble quickly until just set. Remove and set aside.
3
Sauté Aromatics: Add another tablespoon of oil to the same pan. Toss in the white parts of the green onions, garlic, and ginger. Cook for 30 seconds until fragrant.
4
High-Heat Stir Fry: Add the bell peppers, peas, and carrots. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
5
The Toss: Turn the heat up to high. Add the rice and the scrambled eggs back into the pan. Pour the soy sauce and oyster sauce over the rice. Toss constantly for 2-3 minutes. You want the rice to "fry" and pick up a little bit of a golden edge.
6
The Finish: Remove from heat. Drizzle with the toasted sesame oil and toss in the green parts of the onions.
Store
Store in an airtight container in the refrigerator for up to 4 days.
Reheat
Reheat (Microwave): Place in a microwave-safe bowl, add a teaspoon of water or broth, and cover with a damp paper towel. Heat in 30-second bursts, stirring in between.
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MORE READER FAVORITES
15
min active
·
35
min total
20
min active
·
40
min total
20
min active
·
30
min total
15
min active
·
25
min total
Avo's Tip
Never use freshly cooked, warm rice. It will turn into a mushy clump.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• Can I add protein?
Yes. Tofu or shrimp works well.
• Why is the rice mushy?
Rice is too fresh.
• Can I make this vegan?
Skip eggs.
Vegetable Fried Rice
Ingredients
—
—
2 large eggs, lightly beaten
—
—
1 cup frozen peas and carrots,
—
—
3 cloves garlic, minced
—
—
3 cups cooked jasmine rice (preferably chilled overnight)
—
—
3 tbsp low-sodium soy sauce
—
—
½ red bell pepper, diced
—
—
1 tbsp vegetarian stir-fry sauce (or oyster sauce)
—
—
1 tsp toasted sesame oil
—
—
1 tsp fresh ginger (grated)
—
—
2 tbsp olive oil
—
—
¼ cup green onions, chopped
Instructions
1
Prep the Rice: If using cold rice, break up any large clumps with your hands or a fork before starting. This ensures every grain gets coated in sauce.
2
Scramble: Heat 1 tbsp of neutral oil (like avocado or vegetable oil) in a large wok or non-stick skillet over medium-high heat. Add the eggs and scramble quickly until just set. Remove and set aside.
3
Sauté Aromatics: Add another tablespoon of oil to the same pan. Toss in the white parts of the green onions, garlic, and ginger. Cook for 30 seconds until fragrant.
4
High-Heat Stir Fry: Add the bell peppers, peas, and carrots. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
5
The Toss: Turn the heat up to high. Add the rice and the scrambled eggs back into the pan. Pour the soy sauce and oyster sauce over the rice. Toss constantly for 2-3 minutes. You want the rice to "fry" and pick up a little bit of a golden edge.
6
The Finish: Remove from heat. Drizzle with the toasted sesame oil and toss in the green parts of the onions.
15
min
active
20
min
total
4
servings
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