A foolproof method on how to make vegetable fried rice packed with umami flavor and plenty of colorful veggies.
Why this recipe works
An important tip when making the best vegetable fried rice is to use chilled leftover rice, which makes this recipe even easier. The flavors speak for themselves when using oyster sauce, toasted sesame oil, and soy sauce, all of which add a punch of savory goodness. You can even toss in a protein to make pork fried rice or shrimp fried rice using this recipe as a base. Let’s jump in.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
RICE – This recipe is ideal for leftover chilled rice. However, if you don’t have any, you can measure and cook about 2 1/2 cups of raw rice to get what you need for this recipe. If you are using fresh cooked rice, allow it to chill in the refrigerator for a bit to help firm it up before beginning. Fresh warm rice clumps and does not fry well, therefore it’s best to let it chill.
VEGETABLES – Onion, peas, and carrots are the go-to classic veggies for fried rice. However, you can also incorporate your favorite stir-fried vegetables into the mix. We used frozen peas and carrots for convenience, but fresh veggies work just as well – be sure to sautee them until tender before adding.
How to Make Vegetable Fried Rice
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and saute for one minute.
- Add onions, peas and carrots, garlic salt and black pepper. Cook for 3-4 minutes or until vegetables are tender. Remove to a plate or pan and set aside.
- In a small bowl beat the eggs with a fork.
- Return empty skillet to the stove (no need to wash it). Melt butter over medium-high heat.
- Add the beaten eggs and stir regularly with a rubber spatula until the eggs are scrambled. Remove the cooked eggs to a plate or pan.
- Return empty skillet to the stove (no need to wash it). Add the cooked rice, oyster sauce, and soy sauce. Stir to combine.
- Add the vegetable mixture and the scrambled eggs back to the skillet with the rice. Stir to combine.
- Add in sesame oil and stir well.
- Garnish with sliced onions, if desired.
Frequently Asked Questions & Expert Tips
Using chilled rice is key to good fried rice. Cold rice ensures you don’t get clumpy, mushy rice when added to a hot pan. As cooked rice is chilled, it undergoes retrogradation, a process in which the starch molecules recrystallize helping it firm back up after being cooked.
Store leftover vegetable fried rice in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a skillet or microwave optionally adding a splash of water to remoisten.Â
Serving Suggestions
Serve vegetable fried rice with a variety of different main courses from beef, pork, chicken, tofu, and shrimp. It’s great topped with extra soy sauce, duck sauce, or sriracha completed with a garnish of sliced green onion.
More Fried Rice Recipes
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Vegetable Fried Rice
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- ½ cup diced onion
- 1 cup frozen peas and carrots
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 2 large eggs
- 2 Tablespoons unsalted butter
- 8 cups cooked white rice
- 3 Tablespoons oyster sauce
- ¼ cup low sodium soy sauce
- 1 ½ Tablespoons toasted sesame oil
- sliced green onions optional as garnish
Things You’ll Need
- Rubber spatula heat resistant
Before You Begin
- This recipe is ideal for leftover chilled rice. However, if you don’t have any, you can measure and cook about 2 1/2 cups of raw rice to get what you need for this recipe. If you are using fresh cooked rice, allow it to chill in the refrigerator for a bit to help firm it up before beginning. Fresh warm rice clumps and does not fry well, therefore it’s best to let it chill.
- We used frozen peas and carrots for convenience, but fresh veggies work just as well – be sure to sautee them until tender before adding.
Instructions
- Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and saute for one minute.
- Add onions, peas and carrots, garlic salt and black pepper. Cook for 3-4 minutes or until vegetables are tender. Remove to a plate or pan and set aside.
- In a small bowl beat the eggs with a fork.
- Return empty skillet to the stove (no need to wash it). Melt butter over medium-high heat.
- Add the beaten eggs and stir regularly with a rubber spatula until the eggs are scrambled. Remove the cooked eggs to a plate or pan.
- Return empty skillet to the stove (no need to wash it). Add the cooked rice, oyster sauce, and soy sauce. Stir to combine.
- Add the vegetable mixture and the scrambled eggs back to the skillet with the rice. Stir to combine.
- Add in sesame oil and stir well.
- Garnish with sliced onions, if desired.
Expert Tips & FAQs
- This recipe yields 9 cups, which is about 4-5 servings of 2 cups each.
- Store leftover vegetable fried rice in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a skillet or microwave optionally adding a splash of water to remoisten.Â
Nutrition
Chef Antoine Davis
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Tatty says
Hello there 😊 look very delicious. I like veggie recipes especially with rice. Me thinks, Basmatty sort would be perfect for this recipe.