This vegetable fried rice turns chilled jasmine rice, scrambled eggs, carrots, peas, and a simple soy sauce glaze into a quick dinner in about 25 minutes.
The key is cold, day-old rice, which fries up in separate fluffy grains instead of clumping, and a hot pan that gives it light browning. A spoonful of oyster sauce and a drizzle of toasted sesame oil add the savory, restaurant style flavor, and the vegetables can change with whatever is in your fridge.
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Why This Vegetable Fried Rice Recipe Works
Day-old rice has dried out slightly in the fridge, so the grains stay separate in the hot pan. Freshly cooked rice holds extra steam and turns mushy.
Cooking the vegetables in stages, onion and garlic first, then carrots, then peas, lets each one cook to the right texture. The carrots stay slightly crisp and the peas stay bright.
Soy sauce and oyster sauce are added at the end so they coat the grains without making them soggy. That keeps the rice light and savory.
Ingredients for Vegetable Fried Rice
- 3 cups cooked jasmine rice, chilled (preferably day-old)
- 2 tbsp vegetable oil
- 2 large eggs, beaten
- 1 cup diced carrots
- 1/2 cup frozen peas, thawed
- 1/2 cup diced onion
- 3 green onions, sliced
- 2 cloves garlic, minced
- 3 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 1/2 tsp black pepper
Jasmine rice. Its soft, slightly sticky grains fry well once chilled. Long grain white rice or basmati also work.
Eggs. Scramble them first in a little oil until just set, then set them aside and fold them in at the end so they stay tender.
Carrots and peas. Dice the carrots small, about 1/4 inch, so they cook through quickly. Thawed peas only need a minute in the pan.
Onion, garlic, and green onions. These provide the savory base. Keep the green onion tops for the very end for freshness.
Soy sauce. Use low sodium soy sauce since oyster sauce also adds salt, and taste before adding more.
Oyster sauce and sesame oil. Oyster sauce adds a sweet, savory depth, and a small drizzle of toasted sesame oil adds aroma. Skip the oyster sauce and add a little extra soy sauce if you prefer.
How to Make Vegetable Fried Rice
1. Scramble the eggs. Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Pour in the eggs and scramble for 1 to 2 minutes until fully cooked, then move them to a plate.
2. Cook the aromatics. Add the remaining oil, then the onion and garlic. Stir fry for about 2 minutes until fragrant and the onion turns translucent.
3. Add the carrots. Toss in the carrots and cook 2 to 3 minutes until they soften slightly, then add the peas for 1 more minute.
4. Fry the rice. Add the cold rice and break up any clumps with a spatula. Stir fry for 4 to 5 minutes until hot and lightly browned in spots.
5. Season. Return the eggs to the pan and drizzle in the soy sauce, oyster sauce, and sesame oil. Toss until the rice is evenly coated.
6. Finish. Stir in the green onions and pepper, then serve right away.
How to Serve Vegetable Fried Rice
Serve the rice as a side or a light main, topped with extra green onion and a drizzle of sesame oil. It is a good match for air fryer honey garlic salmon, air fryer broccoli with Parmesan, or air fryer asparagus for a balanced plate. For a heartier dinner, spoon it alongside slow cooker pot roast and use the juices over the rice.
How to Store and Reheat Vegetable Fried Rice
Cool the rice quickly by spreading it on a plate, and refrigerate it within 2 hours in a covered container. Keep it for 3 to 4 days. Reheat in a skillet or the microwave until steaming hot and 165 degrees F, adding a splash of water if it looks dry. Cooked rice can carry bacteria that survive cooking, so do not leave it out for long.
Tips and Variations for Vegetable Fried Rice
Chill the rice. Spread freshly cooked rice on a baking sheet and refrigerate for at least 1 hour if you do not have leftovers.
Use high heat. A very hot pan browns the rice lightly and keeps it from steaming.
Do not crowd the pan. Fry in two batches if your skillet is smaller than 12 inches.
Break up clumps first. Rub the cold rice between your fingers before it goes into the pan.
Add protein. Stir in diced cooked chicken, shrimp, or tofu in the last 2 minutes.
Change the vegetables. Corn, diced bell pepper, or broccoli florets work well in place of peas and carrots.
Add a little heat. A teaspoon of chili garlic sauce stirred in with the soy sauce adds heat.
Handle rice safely. The University of Maine Cooperative Extension rice guide explains how to cool and store cooked rice safely.
Frequently Asked Questions About Vegetable Fried Rice
How long does vegetable fried rice last in the fridge?
It keeps for 3 to 4 days in a covered container. Reheat it until steaming hot throughout.
Can I make vegetable fried rice with fresh rice?
Fresh rice is too moist, so spread it on a baking sheet and chill it for at least 1 hour first. Day-old rice gives the best texture.
Can I freeze vegetable fried rice?
Yes, for up to 1 month in a flat freezer bag. Reheat from frozen in a hot skillet until it reaches 165 degrees F. The carrots will be a little softer.
What can I use instead of oyster sauce?
Use an extra tablespoon of low sodium soy sauce with a pinch of sugar. Hoisin sauce also works.
Is this dish gluten free?
Not as written, because soy sauce and oyster sauce usually contain wheat. Use tamari and a gluten free oyster sauce.
Vegetable Fried Rice
Equipment
- Large skillet or wok
- Spatula
Ingredients
Main Ingredients
- 3 cup cooked jasmine rice Chilled, preferably day-old.
- 2 tbsp vegetable oil
- 2 large eggs Beaten.
- 1 cup carrots Diced small.
- ½ cup frozen peas Thawed.
- ½ cup onion Diced.
- 3 green onions Sliced.
- 2 cloves garlic Minced.
- 3 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- ½ tsp black pepper
Instructions
Cooking
- Scramble the eggs. Heat 1 tablespoon oil in a large skillet over medium-high heat, scramble the eggs until cooked through, and set them aside.
- Start the vegetables. Add the remaining oil, then the onion and garlic for about 2 minutes until fragrant.
- Add carrots and peas. Cook the carrots 2 to 3 minutes until just tender, then add the peas for 1 minute.
- Fry the rice. Add the cold rice, break up clumps, and stir fry 4 to 5 minutes until hot and lightly browned.
- Season. Fold in the eggs, soy sauce, oyster sauce, and sesame oil until the rice is evenly coated.
- Finish. Stir in the green onions and pepper and serve immediately.
