Fried rice is a takeout classic because it’s easy, filling, delicious, and inexpensive, which is everything I want from a meal made at home, too! I love making Vegetable Fried Rice at home because it saves me money and gives leftover rice and any odds and ends in my fridge a second life. Think of this recipe as a simple base you can customize with whatever vegetables, proteins, or toppings you have on hand. It’s always satisfying, it’s FAST, and it helps me stretch my grocery budget a little further!
“YUM! Wonderfully satisfying and savory, and so versatile – I’ve made this with everything from leftover roasted broccoli & sweet potato to a package of frozen mixed veggies. Anything goes, really, as long as you have about 2 cups of veggies total. Firm tofu (cooker or uncooked) also makes a great, protein-rich addition.”
Rose
My Method for Great Fried Rice
Fried rice is traditionally made by stir-frying cooked rice in a wok with ingredients like meat, seafood, vegetables, and eggs, then seasoning everything with a savory sauce. But you don’t need a wok or any hard-to-find ingredients to make great fried rice at home. My recipe here is most definitely an American adaptation, which I make in a regular skillet with affordable ingredients from the grocery store. It’s an easy place to start if you’ve never made fried rice before!
Because a skillet has less surface area than a wok, I cook the eggs, vegetables, and rice separately before combining them at the end. This gives each ingredient enough room to cook properly and makes the process easier to manage. Garlic, ginger, soy sauce, and toasted sesame oil give the rice plenty of savory flavor, and the vegetables and eggs make it filling without adding much to the cost. Once you know the basic method, you can adjust it to fit whatever vegetables you have or add your favorite protein. I love adding chicken when I have some on hand, so be sure to try our easy chicken fried rice next!
Recipe Success Tips
- Prepare everything before heating the skillet. Fried rice cooks quickly. I always peel, chop, measure, and whisk everything before I turn on the heat. Cut the carrot and bell pepper into small, similarly sized pieces so they cook evenly in the short time they’re in the skillet. Having everything ready also means nothing is left sitting over the heat while you search for the next ingredient!
- You don’t need a wok for this method. Woks are wonderful for stir-frying because their large surface area makes it possible to add lots of ingredients without overcrowding. A frying pan has less room, but I make up for that by cooking the eggs, vegetables, and rice separately, then combining them at the very end. Giving each ingredient direct contact with the hot skillet helps the vegetables cook evenly, the rice heat through, and the eggs stay tender.
- Keep the skillet hot, but watch for scorching. I use medium heat for the eggs, then increase it to medium-high for the vegetables and rice. You should hear a steady sizzle as the ingredients hit the skillet. Lower the heat slightly if the garlic or ginger starts darkening quickly. And don’t worry if the rice sticks a little before the sauce is added. The soy sauce and toasted sesame oil will help loosen it as you stir!
- Add the sauce toward the end and adjust it to taste. Adding soy sauce after the rice is hot allows the grains to fry before extra moisture goes into the skillet (which helps prevent soggy egg fried rice!). Stir until the grains are evenly coated, and taste before adding more because the saltiness of soy sauce can vary by brand. I keep this base recipe simple, but you can add almost any vegetables, cooked protein, sauce, or crunchy topping you have on hand. I’ll share some of my favorite add-ins below!
Use Leftover Rice for the Best Results!
Cold, leftover rice is my not-so-secret trick for making GREAT fried rice at home. Using rice that’s been cooked and completely cooled (preferably overnight) is the best way to keep your rice from turning out clumpy or gummy. As the rice cools, its starches firm up and the surface becomes drier, helping the grains stay separate as they absorb moisture from the sauce and vegetables without becoming overly sticky. It’s why this recipe is one of my favorite ways to use up leftover rice!
If you don’t have rice left over from the day before, I have a workaround for you. Cook 1 cup of white rice to make about 3 cups cooked rice, and spread it into a thin layer on a baking sheet or wide baking dish. This releases heat and moisture much faster than leaving it in a deep container. Refrigerate the rice until completely cool before using to help replicate the firmer texture of day-old rice.
Vegetable Fried Rice
Equipment
- Large 12" skillet
Ingredients
- 2 garlic cloves minced, $0.12
- 1 tsp fresh ginger grated, $0.12
- 1 carrot diced, $0.16
- 1 red bell pepper diced, $1.48
- 4 green onions sliced, $0.48
- 2 large eggs $0.39
- 1 cup frozen peas $0.49
- 3 Tbsp cooking oil divided, $0.15*
- 3 cups cooked and cooled rice $0.38**
- 3 Tbsp soy sauce $0.15***
- 1 Tbsp toasted sesame oil $0.30****
Instructions
- Prepare the vegetables before hand so they're ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.
- Lightly whisk the eggs in a small bowl. Heat a large skillet over medium. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate.
- There should be a good amount of oil left in the skillet. Turn the heat up to medium-high. Add the diced carrots and stir and cook for about two minutes. Next add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.
- Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the garlic, ginger, and cooked and cooled rice to the skillet. Stir and cook for about 2 minutes, or until the rice is heated through.
- Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
- Add the eggs and vegetables back to the skillet with the rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.
See how we calculate recipe costs here.
Notes
Nutrition
How to Make Vegetable Fried Rice Step-by-Step Photos
Gather all of your ingredients.
Prep your vegetables: Mince 2 cloves of garlic and mince or grate about 1 tsp fresh ginger. Peel and dice 1 large carrot and 1 red bell pepper. Slice 4 green onions, separating the tender green top half from the firm lower half, and measure out 1 cup of frozen peas.
Cook the eggs: Lightly whisk 2 large eggs and heat a large skillet over medium heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the surface. Add the eggs to the skillet and gently scramble until cooked through. Remove the scrambled eggs to a clean bowl or plate.
Stir fry the veggies: There should be quite a bit of oil left in the skillet after removing the eggs. Turn the heat up to medium-high. Add the diced carrot to the skillet and stir fry for about two minutes. Next, add the bell pepper and the firm white ends of the sliced green onion. Stir fry for about a minute more. Lastly, add the frozen peas and stir fry just until heated through. Remove the vegetables to a clean bowl or plate.
Fry the rice: Break up any large clumps in 3 cups of cooked and cooled rice. Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the minced garlic, ginger, and rice. Stir and cook for about 1-2 minutes, or until the grains are mostly separated and the rice is hot throughout. Don’t worry if the rice sticks slightly to the bottom of the skillet. The sauce will help loosen it as you stir.
Add 3 Tbsp soy sauce and 1 Tbsp toasted sesame oil to the rice. Fold the rice and sauce together until the rice is evenly coated in the sauce.
Combine all ingredients: Add the vegetables and eggs back to the skillet. Turn the heat off and stir to combine, allowing the residual heat to reheat everything through.
Finish and serve: Top with the sliced green ends of the green onions and you’re done! Give it a taste and add extra soy sauce or sesame oil to fit your taste buds. Enjoy!
What Else Can I Add?
Here’s my favorite part. This simple vegetable fried rice is a blank slate for all sorts of add-ins, whether that’s more vegetables, a protein, a different sauce, or a crunchy topping! Readers have told us they rarely make this recipe the same way twice, so take a look through your refrigerator and freezer before buying anything extra!
- More vegetables: Corn, broccoli, mushrooms, bean sprouts, green beans, cabbage, edamame, kimchi, and frozen mixed vegetables (no need to thaw) all work well. Cut larger vegetables into small pieces so they cook quickly. I’d also swap them for some of the listed vegetables instead of piling everything into the skillet.
- A satisfying protein: Shrimp, ham, chicken, beef, pork, sausage, and firm tofu can turn this fried rice into an even more filling meal. Cook and season your protein separately, then stir it in at the end so it doesn’t overcrowd the skillet or overcook. If you’re using tofu, my soy-marinated tofu is a great place to start.
- A little sweetness: One reader shared that they added fresh pineapple, and I think that sweet, juicy flavor would be delicious with the salty soy sauce and nutty toasted sesame oil!
- More sauce or heat: Oyster sauce adds a deeper savory flavor. I also looooove sriracha, so I almost always drizzle some of that over my bowl. Chili crisp or red chiles are also easy ways to add heat. Start with a small amount and taste before adding more.
- Something crunchy: Finish each bowl with cashews, peanuts, sesame seeds, or crispy fried onions. Crushed up dried ramen noodles are also a fun topping!! These give the tender rice and vegetables a little more texture. Add them at the end to keep them crunchy.
What do you add to your vegetable fried rice? Let me know in the comments below!
Serving Suggestions
This vegetable fried rice recipe makes about 5 cups total, or four 1¼-cup servings. I usually serve one full portion as a light main dish, especially for a quick lunch or when I’m using it for meal prep. If you want something more filling, pair it with air fryer tofu or add one of the proteins mentioned above.
This rice also works well as a side dish, of course! Plan on about ½-¾ cup per person when it’s part of a larger meal, which will stretch the recipe to about 8-10 servings. Serve it with crispy vegetable egg rolls or orange chicken for an inexpensive takeout-inspired dinner at home. I also think it would be a fun addition to a family-style meal because everyone can customize their portion with extra soy sauce, sriracha, chili crisp, or sesame seeds as needed!
Storage & Reheating
Let the fried rice cool, then transfer it to shallow, airtight containers and refrigerate it within two hours of cooking. Leftovers will keep in the refrigerator for 3-4 days, which makes this recipe a GREAT option for meal prep! I like to divide it into individual portions so they cool quickly and are easy to reheat.
Meal Prep
You can portion the finished rice into airtight containers and refrigerate it for lunches over the next 3-4 days. If you’re packing it with a cold side (I like Thai cucumber salad or another fresh veggie like edamame beans or sugar snap peas), use divided meal prep containers so you can remove those before reheating the rice.
Reheating
Sprinkle about 1 teaspoon of water over each serving before reheating. This creates a little steam and keeps the rice from drying out. Cover loosely and microwave until heated through, stirring halfway. You can also reheat it in a lightly oiled skillet over medium heat. Leftovers should reach 165°F before serving.
Freezing
Divide the cooled rice into individual portions and freeze it in airtight, freezer-safe containers for up to 3 months. Keep in mind that the vegetables can be much softer after thawing. Thaw it overnight in the refrigerator, then reheat as directed above.
Love Fried Rice? Try These Recipes Next:
- My Kimchi Fried Rice adds tangy, spicy kimchi for a bold way to use up leftover rice and vegetables.
- Shrimp Fried Rice with Pineapple and Toasted Coconut combines savory shrimp with juicy pineapple and nutty toasted coconut.
- Our Chicken Fried Rice turns chicken and rice into a fast, filling meal loaded with colorful vegetables and plenty of flavor!
More Takeout-Fakeout Favorites
Our Vegetable Fried Rice recipe was originally published 6/2/2010. It was retested and republished to be better than ever 8/12/26.
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Hello, my name is SURESH KUMAR. I'm a 50 year old self-employed Pirate from the Caribbean. 
