Vegetable Fried Rice

Enjoy takeout at home with this easy vegetable fried rice! Packed with veggies and full of flavor, it’s a great way to clean out the fridge AND get dinner on the table fast!

Back when I was a kid, on the rare occasion that my family ordered takeout, and even in my college years, fried rice has always been one of my favorite things to order. You could get it with vegetables only, or add chicken, shrimp, or beef.

Of course, back then, I had not even the faintest idea about the unhealthy oils and additives that were likely lurking in my favorite takeout. It was greasy, but all I knew was that it tasted good!

Fast forward to today – I still love vegetable fried rice, AND since we’re a family of four on a real food budget, with a monthly meal plan – I figured out how to make fried rice at home, and I’ve come up with the very BEST recipe!

EASY FRIED RICE RECIPE

Not only is this easy vegetable fried rice with egg amazing, but I also love it because it’s:

• So versatile! Just about any vegetables you have in the fridge will work well. A good portion of the ingredients are also things we could easily keep in our pantry and freezer, making this dish an excellent backup plan for a quick dinner.
• Simple, real food. As I say often – the way to go is by eating simple real food. You can’t get any more simple, healthy, and delicious than this recipe.
• Frugal. Speaking of simple, this recipe is simply amazing for your pocketbook! With fresh garlic and ginger plus rice, veggies, and stock, you can’t go wrong with quality, taste, and affordability!
• Freezer-friendly. Make a big batch and freeze the extras for future meals, which saves you time and even more money!
• Kid-tested and picky-eater-approved. I love that this vegetable fried rice is full of veggies, and my kids love that it tastes like a restaurant meal!

FRIED VEGETABLES RICE INGREDIENTS

• Brown Rice. Try Instant Pot Brown Rice, Instant Pot White Rice, or whatever cooked rice you have left over. Jasmine rice, or long-grain rice work too!
• Homemade Chicken Broth. Here’s how to make your own using kitchen scraps.
• Fat for sautéing. Bacon grease, coconut oil, tallow, or lard all work.
• Eggs. Scrambled eggs in the fried vegetables rice mixture are a classic addition.
• Garlic Cloves + Fresh Ginger. The key to making fried rice flavorful is the garlic and ginger. Do not skip out on the fresh versions of either if at all possible. (You can freeze extra ginger using this method!)
• Frozen Vegetables. I stick with a mix of frozen peas/corn/green beans/carrots (or use the equivalent if using fresh).
• Fresh Vegetables. Celery, bell peppers (red bell pepper or green), and onions round out this meal packed with veggies.
• Cooked Beans. Cook your own from dry beans, or use canned garbanzo, white, or black beans.
• Naturally Brewed Soy Sauce. Or use coconut aminos, liquid aminos, or tamari (gluten-free soy sauce).

Being able to use the vegetables you have in your fridge and having plenty of substitution options makes this one of the most versatile recipes in the kitchen! (Easy Minestrone Soup is another great “kitchen sink” recipe like this, and it’s also one we make often).

HOW TO MAKE FRIED RICE

Step 1. Prepare rice according to package instructions (or try this Instant Pot Brown Rice).

*Note: The rice must be cooled before making the rest of the recipe. It doesn’t necessarily have to be cold rice but take this into consideration when planning and preparing this meal. Hot rice will end up sticking together in the pan, giving you mushy clumps of rice rather than evenly fried bits.

You can spread the rice on a baking sheet to help it cool faster.

Step 2. In a wok or very large skillet, add the fat and heat over medium-high heat until it melts.

Step 3. Add the eggs, then scramble the eggs in the pan with a spatula or wooden spoon. Add the onion, garlic, and ginger and cook, stirring often.

Step 4. When the eggs are translucent, add the remaining vegetables and stir-fry for 2-5 minutes.

Step 5. Add the rice and fold to fully incorporate it with the vegetables. Pre-cooked meat could also be added at this point.

Step 6. Gently fold in the beans before adding the soy sauce. Stir the vegetable fried rice well and serve.

Store leftover vegetable fried rice in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months (you can buy containers locally at Walmart or have them shipped to you via Amazon). Fried rice dishes dry out a bit in the fridge, so add a teaspoon or so of water when reheating to help with the texture.

EASY VEGETABLE FRIED RICE RECIPE WITH EGG VARIATIONS

Take this easy vegetable fried rice recipe with egg and significantly change the flavors with just a few minor adjustments.

• Peanut: Use peanut oil for sautéing, combine 1-2 Tablespoons of natural peanut butter with the soy sauce before adding to the rice, and sprinkle the top with peanuts.
• Cashew: Add 1-2 Tablespoons of natural cashew butter with the soy sauce before adding to the rice and sprinkle the top with cashews.
• Sesame: Replace 1 Tablespoon of soy sauce with sesame oil and sprinkle the top with sesame seeds.
• Protein: Add your favorite protein! Pork fried rice, shrimp fried rice, and chicken fried rice are all tasty!

SERVE VEGETABLE FRIED RICE WITH

I love veggie fried rice as a main meal, but you can also enjoy it as a side dish. Try serving it with:

• 30 Minute Cashew Chicken
• Weeknight Veggie Stir Fry
• Sweet and Sour Chicken
• Slow Cooker Thai Pineapple Vegetarian Curry
• Chinese 5 Spice Chicken
• Instant Pot Honey Garlic Chicken
• Korean Beef
• Instant Pot Beef and Broccoli

RECIPE – FRIED RICE FAQS

MORE EASY RICE RECIPES

• Instant Pot White Rice
• Instant Pot Brown Rice
• Coconut Rice
• Instant Pot Cilantro Lime Rice
• Instant Pot Yellow Rice
• Spanish Rice

WATCH HOW TO MAKE VEGETABLE FRIED RICE