Lunch

Veggie Fried Rice Recipe

Veggie Fried Rice is one of those rare dishes that checks every box: it’s quick, budget-friendly, incredibly flexible, loaded with flavor, and a delicious way to use up leftovers.

Whether you’re cooking on a weeknight, prepping for lunches, or just craving something satisfying and savory without the meat, this recipe delivers every time.

Fried rice is a dish that originated in China but has evolved across the globe into a weeknight staple. The beauty of it lies in its simplicity: a humble mix of cooked rice, vegetables, and aromatics stir-fried in a hot wok or pan. The result is a crispy, savory, and satisfying dish that never fails to comfort and impress.

Why I Love This Recipe

There are so many reasons why Veggie Fried Rice is a constant in my kitchen:

  • It’s infinitely customizable—you can add any vegetables you like or have on hand.
  • It’s a great way to use leftover rice—no waste!
  • It’s vegan and gluten-free adaptable, making it a crowd-pleaser.
  • It’s done in 20 minutes or less, and it tastes better than takeout.
  • It’s incredibly nutrient-dense with the right veggie combo.

Most of all, it’s delicious! This recipe is a must-try for anyone who loves bold flavor, crisp textures, and a meal that hits all the right notes without any fuss.

Time & Yield

  • Preparation Time: 10 minutes
  • Cooking Time: 10–12 minutes
  • Total Time: ~20–25 minutes
  • Servings: 4
  • Calories per Serving: ~300–350 kcal (depending on ingredients and oil used)

Ingredients

Main Ingredients:

  • 3 cups cooked rice (preferably cold and a day old; jasmine or basmati works best)
  • 2 tablespoons neutral oil (e.g., canola, avocado, or vegetable oil)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced (optional but recommended)
  • 1 medium carrot, diced
  • 1/2 cup frozen peas
  • 1/2 cup corn kernels (fresh or frozen)
  • 1 small bell pepper, diced
  • 1/2 cup chopped green beans or broccoli (optional)
  • 2–3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon toasted sesame oil
  • 2 green onions, sliced (for garnish)
  • Salt and black pepper, to taste

Optional Add-Ins:

  • 2 eggs, scrambled (for non-vegan version)
  • Sriracha or chili flakes (for heat)
  • A squeeze of lime or rice vinegar (for brightness)
  • Crushed peanuts or sesame seeds (for garnish)

Directions

Step 1: Prep Your Ingredients

  • Dice all your vegetables uniformly so they cook evenly.
  • Have your rice ready—cold, day-old rice is best because it’s dry and won’t get mushy.

Step 2: Heat the Pan

  1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
  2. Add the onion, and cook for 1–2 minutes until translucent.
  3. Stir in garlic and ginger; sauté for another 30 seconds.

Step 3: Add the Vegetables

  1. Add carrots, bell pepper, green beans, corn, and peas.
  2. Stir-fry for 4–5 minutes until vegetables are tender-crisp.

Step 4: Add the Rice

  1. Push the veggies to one side of the pan. Add another tablespoon of oil if needed.
  2. Add the cold rice and break up any clumps with a spatula.
  3. Stir-fry everything together for 3–4 minutes until the rice is heated and slightly crispy.

Step 5: Season and Finish

  1. Drizzle in soy sauce and sesame oil.
  2. Stir to coat everything evenly.
  3. Taste and adjust seasoning with more soy sauce, salt, or pepper.
  4. If using scrambled eggs, stir them in at this point.
  5. Remove from heat and top with green onions, sesame seeds, or your favorite garnish.

Tips & Variations

Tips:

  • Cold rice is key: Fresh rice is too moist and will clump or become mushy.
  • High heat = best texture: Use a wok or cast-iron skillet if possible.
  • Don’t overcrowd the pan: Work in batches if needed for even crisping.

Variations:

  • Vegan version: Stick to veggies and skip the eggs or use scrambled tofu.
  • Add protein: Tofu, tempeh, edamame, or plant-based sausage all work well.
  • Thai-style: Add a dash of lime juice, chopped cilantro, and crushed peanuts.
  • Spicy kick: Add chili garlic sauce, Sriracha, or chopped red chilies.

Serving Suggestions

Veggie Fried Rice is a full meal on its own, but you can also serve it with:

  • Spring rolls or potstickers on the side
  • A bowl of miso soup or hot and sour soup
  • Asian cucumber salad or pickled vegetables
  • A drizzle of sweet chili sauce, hoisin, or spicy mayo

Pair with a light beverage like iced green tea or sparkling lime water.

Conclusion

This Veggie Fried Rice is the perfect example of how simple ingredients, when treated right, can become something truly special. It’s fragrant, satisfying, adaptable, and better than most takeout versions. Whether you’re using leftovers or prepping meals for the week, this dish offers a balance of health, comfort, and taste.

Once you try this recipe, it’s bound to become one of your go-to meals. It’s proof that fast, budget-friendly meals can still be full of flavor and flair.

Frequently Asked Questions (FAQ)

Q: Can I use fresh rice?

You can, but you’ll need to cool it quickly. Spread it on a tray and refrigerate for at least an hour before using. Cold, dry rice always works best.

Q: Is veggie fried rice healthy?

Yes! It’s full of fiber, vitamins, and plant-based protein (depending on your veggies). Use less oil or a nonstick pan for a lower-fat version.

Q: Can I freeze fried rice?

Yes, it freezes very well. Let it cool completely, then store in an airtight container for up to 2 months. Reheat in a hot skillet or microwave.

Q: What vegetables work best?

Pretty much anything! Great choices include carrots, peas, broccoli, mushrooms, zucchini, spinach, or cabbage. Use what’s in season or on hand.

Q: Can I make it gluten-free?

Yes. Just use tamari or gluten-free soy sauce, and double-check any sauces or mix-ins you add.