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 1 1/2 cups of raw white rice to yield 4 cups of cooked rice. 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 – We opted for broccoli, onion, bell pepper, snap peas, plus frozen peas and carrots for this vegetable fried rice. However, you can 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 oil in a wok over medium-high heat until shimmering.
- Add ginger and garlic and stir fry until fragrant usually about a minute.
- Add onion, snap peas, broccoli, and red bell pepper. Stir fry 1-2 minutes.
- Add 1/4 cup of the soy sauce and 1 Tablespoon of the oyster sauce. Stir fry enough to combine.
- Add rice to the wok then toss and stir to combine. Move everything to one side and add the egg. Scramble the egg then mix everything together.
- Add peas and carrots, the remaining 1/4 cup soy sauce, the remaining 1 Tablespoon of oyster sauce, and the sesame oil. Toss it all together.
- Toss in the sliced green onions.
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.
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
- 2 Tablespoons vegetable oil
- 2 teaspoons minced ginger
- 1 Tablespoon minced garlic
- 1 cup chopped onion
- 1 cup snap peas or snow peas
- 1 crown chopped broccoli about 1 cup
- ½ cup chopped red bell pepper
- ½ cup soy sauce
- 2 Tablespoons oyster sauce
- 4 cups cooked white rice
- 1 large egg
- ¾ cup frozen peas and carrots
- 2 teaspoons sesame oil
- ¼ cup chopped green onions
Things You’ll Need
- Wok or large heavy bottomed skillet
- 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 1 1/2 cups of raw rice to yield 4 cups cooked. 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.
- Chef Antoine likes to trim the ends off of his snap peas, but it’s up to you. It’s not a required step.
- We used frozen peas and carrots for convenience, but fresh veggies work just as well – just be sure to sautee fresh veggies until tender before adding.
Instructions
- Heat oil in wok over medium-high heat until shimmering.2 Tablespoons vegetable oil
- Add ginger and garlic and stir fry until fragrant, usually about a minute.2 teaspoons minced ginger, 1 Tablespoon minced garlic
- Add onion, snap peas, broccoli, and red bell pepper. Stir fry for 1-2 minutes.1 cup chopped onion, 1 cup snap peas, 1 crown chopped broccoli, 1/2 cup chopped red bell pepper
- Add 1/4 cup of the soy sauce and 1 Tablespoon of the oyster sauce. Stir fry enough to combine.
- Add rice to the wok then toss and stir to combine. Move everything to one side and add the egg. Scramble the egg then mix everything together.4 cups cooked white rice, 1 large egg
- Add peas and carrots, the remaining 1/2 cup of soy sauce, the remaining 1 Tablespoon of oyster sauce, and the sesame oil. Toss it all together.3/4 cup frozen peas and carrots, 2 teaspoons sesame oil
- Toss in the sliced green onions.1/4 cup chopped green onions
Expert Tips & FAQs
- 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.
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.