Daily Recipe Ideas

My Favorite Veggie Fried Rice Recipe: Simple, Satisfying, and Full of Flavor

Prep Time
15 min
Cook Time
30 min
Servings
4
Difficulty
Easy
veggie fried rice recipe

I have been making veggie fried rice at home for years, and I honestly think it is one of the most underrated meals out there. It is quick, budget-friendly, and a fantastic way to use up whatever vegetables you have sitting in the fridge. Whether you are cooking for yourself or feeding the whole family, this dish comes together in under 30 minutes and never disappoints. The key is using day-old rice — trust me on this one — and keeping your pan nice and hot so everything gets that gorgeous slightly smoky wok-style finish.

Vegetable Fried Rice Recipe

A bowl of homemade vegetable fried rice with colorful vegetables and fluffy rice

This version of veggie fried rice is the one I come back to again and again. It is loaded with color, texture, and just the right amount of savory flavor from soy sauce and sesame oil. I love how versatile it is — you can toss in pretty much any vegetable you enjoy and it still turns out amazing every single time. It is the kind of recipe that feels like comfort food without weighing you down.

  1. Heat a large wok or skillet over high heat add theable oil, letting it get and hot before adding anything else.
  2. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant — be careful not to let it burn.
  3. Toss in the peas, carrots, corn, and broccoli. Stir-fry for 2 to 3 minutes until the vegetables are tender but still have a little bite to them.
  4. Push the vegetables to one side of the pan and pour beaten eggs into the empty space. Scramble them gently until just cooked through, then break them up and mix everything together.
  5. Add the day-old rice to the pan, breaking up any clumps with spatula. Stir-fry everything together for about 3 to 4 minutes so the rice heats through and starts to get a little crispy on the edges.
  6. Pour in the soy sauce and drizzle the sesame oil over the top. Toss everything together well so grain of rice gets coated in that savory, nutty goodness.
  7. Taste and adjust the seasoning with salt and pepper as needed, then remove from the heat and top with sliced green onions before serving.
Close-up of fried rice with mixed vegetables including peas, carrots, and green onions in a skillet

This mixedable fried rice takes things up a notch with a heartier combination of veggies and a punch of extra seasoning. I started making this variation when I wanted something a little more filling and it quickly became a staple in my weekly meal rotation. It has you love about classic fried rice but with an even more satisfying depth of flavor that makes it feel like a complete meal on its own.

  • 3 cups cooked, cold long-grain white rice
  • 2 tablespoons sesame oil, divided
  • 1 medium yellow onion, diced
  • 31 cup diced bell peppers (mixed colors)
  • 1 cup snap peas, trimmed and halved
  • 1/2 cup shredded purple cabbage
  • 1/2 cup mushrooms, sliced
    • tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 2, beaten
  • 1 teaspoon chili flakes (optional, for a little heat)
  • Fresh cilantro or green onions for garnish
  1. Heat one tablespoon of sesame oil in a large wok or non-stick skillet over high heat until shimmering hotAdd the diced onion and cook for about 2 minutes, stirring frequently until it starts to soften and turn translucent.
  2. Stir in the garlic and cook for another 30 seconds, then add the bell peppers, snap peas, cabbage, and mushrooms all at once.Stir-fry the vegetables for 3 to 4 minutes, tossing constantly, until they are cooked through but still vibrant in color.
  3. Move the vegetables to the sides of the pan and add the beaten eggs to the center. Scramble until then incorporate them into the vegetable mixture.
  4. Add the cold rice and any clumps. Dr remaining tablespoon of sesame oil over the rice and stir-fry for 4 to 5 minutes until everything is heated through and goldenPour in the soy sauce and oyster sauce if using, along with the chili flakes. Toss well combine and coat all the ingredients evenly.
  5. Remove from heat and serve immediately, garnished with fresh cilantro or sliced green onions for bright, fresh finish.