Vegetable Fried Rice Recipe

5 from 2 votes

This post may contain affiliate links. Please read our disclosure policy.

This Vegetable Fried Rice Recipe is way faster than takeout and is a great way to use up leftover rice. This dish can be made vegan, vegetarian, or with any type of protein you like or have on hand, such as 🍤 shrimp, chicken, or tofu. This recipe is healthier and really clean in ingredients. I drastically reduce the quantity of oil and soy sauce that’s typically used but, feel free to adjust and add everything according to taste. This 🍚 recipe makes one really big portion or two smaller ones.

Why You’ll Love Vegetable Fried Rice

You will love this Vegetable Fried Rice because it comes together so quickly and has very minimal prep. If you have leftover 🍚 rice, THIS is how you should use up the next day. This recipe can use any 🌽 veggies you have on hand, and any protein you’d like to add. It’s filling and flavorful and perfect for lunch the next day as well.

How to Prepare Vegetable Fried Rice

🧅 Using a sharp knife, finely chop your onion and garlic cloves.

🔥 In a pan or a wok, sauté your onions for a few minutes until translucent on medium-low.

🧄 Add in your finely diced garlic and sauté it for just 20 to 30 seconds so it doesn’t burn.

🥚 Push your garlic and onion to the side of the pan and quickly scramble one egg.

🍚 Now add in your leftover cooked rice and all your veggies and cook for about a minute.

🥣 Next, add in your soy sauce and toss together.

😋 Take it off the heat, garnish with some scallions and enjoy!

Nonna’s Tip 🍚

Your rice must be cooked the night before as per the package directions, or else it will be way too sticky and not the consistency we want for fried rice.

Vegetable Fried Rice

Variations and Substitutions for Vegetable Fried Rice

  1. I used 🥑 avocado oil as I don’t like sesame oil, but please feel free to use any oil you like.
  2. While sautéing your onions, you can also add some diced seasoned 🍗 chicken, shrimp or tofu if you wish.
  3. Some minced 🫚 ginger is also optional if you like it.
  4. Absolutely feel free to add some heat with 🌶️ chili flakes, hot sauce or finely chopped jalapenos.

Similar Recipes

Best Served With

Common Questions

can I use fresh veggies instead of frozen?

Absolutely use whatever veggies you have on hand. If you’re using fresh vegetables, please adjust the cooking time accordingly.

Is it necessary to use leftover rice?

Yes, it’s important to use leftover rice that’s been cooked at least 1-3 days in advance. This helps the rice dry out slightly, making it easier to stir-fry.

can I add a protein to this recipe?

I love adding protein to this dish. Chicken, beef, shrimp or tofu work really well.

can I add additional spices to this vegetable Fried Rice recipe?

Yes, feel free to add in ginger and even a bit of chili: flakes or finely chopped finger chilis would be delicious.

Vegetable Fried Rice Recipe

You will love this Vegetable Fried Rice because it comes together so quickly and has very minimal prep. If you have leftover rice, THIS is how you should use it up the next day. This recipe can use any veggies you have on hand, and any protein you'd like to add.
5 from 2 votes
Course: Main Course, Side Dish
Cuisine: Asian
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients 

  • 1 tablespoon sesame oil, or any you prefer
  • ¼ onion, finely diced
  • 1 clove garlic, finely diced
  • 1.5 cups brown rice, or white rice, cooked the day before
  • ¼ cup frozen corn
  • cup frozen peas and carrots mix
  • 1 egg
  • 1 tablespoon soy sauce, to taste

Instructions 

  • In a pan or a wok, sauté the onions for a few minutes over medium-low heat until they are translucent. Add the finely diced garlic and sauté for only 20 to 30 seconds, being careful not to let it burn.
  • Push your garlic and onion to the side and quickly scramble one egg. You can now add in your leftover cooked rice and your veggies.
  • Your rice should be leftover and cooked at least 1 to 3 days in advance. After stirring in your veggies and cooking them for about a minute, you can add your preferred amount of soy sauce to taste (I personally like less). Take it off the heat, garnish with some scallions, and enjoy!

Nutrition

Calories: 655kcal, Carbohydrates: 118g, Protein: 16g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 560mg, Potassium: 563mg, Fiber: 7g, Sugar: 1g, Vitamin A: 2336IU, Vitamin C: 6mg, Calcium: 74mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Side Dish
Cuisine: Asian
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

5 from 2 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. 5 stars
    it definitely was easy. I added ginger to mine, a nice quick and easy way to do vegetable fried rice.