Description
Quick Vegetable Fried Rice is a fast, flavorful weeknight meal made with cold rice, mixed veggies, garlic, and soy sauce—ready in about 20 minutes and better than takeout. This easy fried rice recipe is perfect for using leftover rice, meal prep lunches, and cleaning out the fridge. Pinterest tip: save this vegetable fried rice for quick dinners—add tofu, edamame, or eggs for extra protein, and finish with sesame oil for that classic takeout taste.
Ingredients
Scale
- 4 cups cooked cold rice (day-old preferred)
- 2 tbsp neutral oil (plus 1 tsp for eggs)
- 2 large eggs, lightly beaten (optional)
- 1/2 small onion, diced (optional)
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
- 2 cups mixed vegetables (frozen peas/carrots/corn or fresh chopped)
- 2–3 tbsp soy sauce (or tamari)
- 1 tbsp oyster sauce (optional; use vegetarian oyster sauce to keep it veg)
- 1–2 tsp rice vinegar or lime juice (optional)
- 3 green onions, sliced
- 1 tsp toasted sesame oil
- Optional: chili garlic sauce or sriracha, pinch sugar, sesame seeds
Instructions
- If needed, break up cold rice so grains are loose. (For fresh rice: spread on a tray to cool and dry before frying.)
- Heat a large skillet or wok over medium-high. Add 1 tsp oil and scramble eggs (if using). Remove to a plate.
- Add remaining oil. Sauté onion (if using) 2 minutes. Add garlic and ginger and stir 30 seconds until fragrant.
- Add vegetables and cook 3–5 minutes until hot and tender-crisp; let any excess moisture cook off.
- Add rice, spread it out, and let it sit 30–45 seconds, then stir-fry 3–5 minutes until hot and slightly toasty.
- Add soy sauce (start with 2 tbsp) and oyster sauce if using. Toss and cook 1 minute. Add vinegar/lime if desired.
- Return eggs to the pan. Stir in green onions and finish with sesame oil.
- Taste and adjust seasoning (more soy, pinch sugar, or chili sauce). Serve hot.
Notes
- Cold, dry rice is key for non-mushy fried rice—day-old rice works best.
- Don’t overcrowd the pan; cook in batches if doubling.
- Add sesame oil at the end for the best aroma.
- For gluten-free, use tamari and skip oyster sauce or use a GF version.
- Leftovers keep 4 days; reheat in a skillet with a splash of water and a little oil.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 4g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 95mg
Keywords: Quick Vegetable Fried Rice, vegetable fried rice, easy fried rice, fried rice recipe, leftover rice recipe, quick dinner, one pan meal