If you’re craving real Chinese flavor, this quick veggie fried rice recipe delivers it without unnecessary fuss. Here’s everything you need to make it right at home.
Vegetable Fried Rice is a quick, satisfying stir-fry of day-old rice, mixed vegetables, and scrambled egg, seasoned simply with soy sauce and sesame oil. A great way to use up leftover rice.
Ready in about 25 minutes from start to finish, this beginner-friendly recipe makes 4 servings and comes together with 11 everyday ingredients. It’s the kind of Chinese dish worth putting into regular rotation.
Why this recipe works:
- Cold, day-old rice fries up separate and slightly chewy instead of clumping into a mushy mess.
- Soy sauce and sesame oil keep the seasoning simple so the vegetables and egg still shine through.
- A quick toss-together recipe that’s ideal for a beginner, ready in about 25 minutes.
- Makes 4 servings, a smart way to turn leftover rice into a full meal.
✅ Quick Tip: Cold, day-old rice is key — freshly cooked rice is too moist and will turn mushy and clump together when fried. Have every ingredient prepped and within reach before you start — stir-fries move fast and there’s no time to chop mid-cook.
Serving Suggestions: Serve as a side dish alongside stir-fried protein, or on its own topped with a fried egg.
Quick Veggie Fried Rice
Ingredients:
Instructions
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Before you start, gather and prep all 11 ingredients listed above - wash, chop, measure, and have everything within reach.
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Heat 1 tablespoon of oil in a wok over high heat.
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Scramble the eggs quickly.
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Remove and set aside.
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Add the remaining oil to the wok.
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Stir-fry onion and carrots for 3-4 minutes until softened.
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Add garlic and peas, cooking for 1 more minute.
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Add the cold rice, breaking up any clumps, and stir-fry for 4-5 minutes until heated through and slightly crisp in spots.
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Return the scrambled egg to the wok, add soy sauce, oyster sauce, and sesame oil, and toss everything together.
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Taste and adjust the seasoning with more salt, acid, or spice as needed before serving.
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Garnish with green onions and serve hot.
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Garnish as desired and serve promptly for the best texture and flavor from your Quick Veggie Fried Rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Cholesterol 140mg47%
- Sodium 680mg29%
- Total Carbohydrate 44g15%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cold, day-old rice is key - freshly cooked rice is too moist and will turn mushy and clump together when fried. Have every ingredient prepped and within reach before you start - stir-fries move fast and there's no time to chop mid-cook.
Frequently Asked Questions
Can I use freshly cooked rice?
It's not ideal - spread hot rice on a tray and refrigerate for at least an hour to dry it out first if you don't have leftovers.
Can I add protein like chicken or shrimp?
Yes, cooked, diced chicken, shrimp, or tofu can all be added along with the vegetables.
Is oyster sauce necessary?
No, it adds depth but can be omitted or replaced with a bit more soy sauce for a vegan version.
