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A vibrant plate of freshly prepared Vegetable Fried Rice, generously mixed with colorful vegetables, is presented for serving.

Classic Vegetable Fried Rice

This vibrant and flavorful Vegetable Fried Rice recipe is a quick and satisfying meal, packed with colorful vegetables and savory seasonings. It’s perfect for using up leftover rice and makes a delicious weeknight dinner or side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Rice
  • 3 cups cooked white rice day-old, chilled (jasmine or long-grain works best)
For the Vegetables & Aromatics
  • 1 tbsp vegetable oil for cooking eggs
  • 2 large eggs lightly beaten
  • 2 tbsp vegetable oil or other high-smoke point oil for stir-frying
  • 1/2 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated (optional, but highly recommended)
  • 1 medium carrot finely diced
  • 1/2 red bell pepper finely diced
  • 1/2 cup frozen peas thawed
  • 1/2 cup frozen corn thawed
  • 2 green onions sliced, for garnish
For the Sauce
  • 3 tbsp soy sauce low sodium preferred
  • 1 tsp sesame oil toasted
  • 1/2 tsp white pepper
  • 1 tsp rice vinegar optional, for brightness

Equipment

  • Large wok or large non-stick skillet
  • Cutting board
  • Sharp knife
  • Small mixing bowl
  • Spatula

Method
 

Preparation
  1. Ensure your day-old, chilled rice is ready. Dice the onion, carrot, and bell pepper into small, uniform pieces. Mince garlic and grate fresh ginger (if using). Thaw frozen peas and corn under cold water or by letting them sit at room temperature. Slice green onions for garnish, separating white and green parts if desired for later use.
  2. In a small bowl, whisk together the soy sauce, toasted sesame oil, white pepper, and rice vinegar (if using). Set aside.
  3. In another small bowl, lightly beat the two large eggs.
  4. Heat 1 tablespoon of vegetable oil in a large wok or large non-stick skillet over medium-high heat. Pour in the beaten eggs and scramble them, stirring frequently, until just set but still slightly soft. Do not overcook. Remove the cooked eggs from the wok and set aside on a plate.
  5. Add 2 tablespoons of vegetable oil to the same wok and increase heat to high. Once the oil is shimmering, add the diced onion, carrot, and red bell pepper. Stir-fry for 2-3 minutes, tossing constantly, until the vegetables begin to soften but still retain some crunch. Add the minced garlic and grated ginger (if using) and stir-fry for an additional 30 seconds until fragrant. Be careful not to burn the garlic.
  6. Push the stir-fried vegetables to one side of the wok, creating an empty space. Add the chilled rice to the empty side, breaking up any clumps with your spatula. Let the rice sit undisturbed for 1-2 minutes to get a slight char and dry out a bit, which helps create that classic fried rice texture. Then, mix it thoroughly with the vegetables. Add the thawed peas and corn, stirring to combine everything well.
  7. Pour the prepared sauce mixture evenly over the rice and vegetables. Stir-fry vigorously for 1-2 minutes, tossing constantly, ensuring all the rice grains are coated with the sauce and heated through. Return the scrambled eggs to the wok and gently fold them into the fried rice until evenly distributed.
  8. Taste the fried rice and adjust seasoning if needed (add more soy sauce or white pepper to taste). Garnish with the sliced green onions and serve hot immediately.

Notes

For the best fried rice, always use day-old, chilled rice. Freshly cooked rice is too moist and will result in a mushy texture. Cook over high heat and avoid overcrowding the pan to ensure ingredients fry rather than steam. If you don't have a wok, a large, heavy-bottomed non-stick skillet will work well.