This Chinese-style vegetable fried rice is a go-to in my kitchen. It comes together in no time, can be made with whatever veggies or add-ins you have on hand, and delivers the kind of flavour that keeps you coming back for more.
Homemade vegetable fried rice is a delicious way to turn simple ingredients into a flavorful, satisfying meal. Not only is it packed with colorful veggies, tender rice, and savoury seasonings, but it also comes together quickly—making it ideal for busy weeknights. In addition, it’s more budget-friendly and healthier than takeout. Whether you’re using leftover rice or cooking a fresh batch, this dish is fully customizable.
Serve this rice on its own for a light, veggie-forward dinner, or pair it with your favourite protein for a more filling option. It’s a weeknight go-to the whole family will love!
Essential Ingredients
Let’s dive into the ingredients! Here’s what you’ll need to make this delicious fried rice:
- Chilled White Rice:
- Cold, day-old rice is the secret to perfect fried rice! Because it’s drier and firmer than freshly cooked rice, the grains stay separate during cooking; as a result, you get that ideal, fluffy texture in every bite. Pro tip: Just spread fresh rice on a baking sheet and chill it quickly in the fridge or freezer!
- Eggs:
- They’re a classic for a reason! Eggs bring protein, flavour, and that soft, savoury goodness that ties everything together.
- Onions, Carrots, Sweet Pepper & Peas:
- They bring crunch, colour, and loads of nutrition!
- Garlic:
- It’s the key to that rich, mouthwatering flavour! Garlic brings bold depth and a delicious aroma that instantly elevates your fried rice from simple to seriously satisfying.
- Soy Sauce:
- It’s the secret sauce! Soy sauce brings deep umami flavour and a beautiful golden colour, making every bite rich, flavourful, and delicious.
- Sesame oil:
- It’s the flavour finisher! A drizzle of sesame oil adds rich, nutty depth and an irresistible aroma that brings your homemade fried rice to life.
How To Make Fried Rice
- Heat the Oil
In a large skillet or wok, heat 1–2 tablespoons of sesame oil over medium heat until shimmering and fragrant. - Sauté the Aromatics
Add the diced onion and minced garlic to the pan. Cook, stirring occasionally, for 2–3 minutes or until the onions become soft and translucent and the garlic is fragrant—be careful not to let the garlic burn. - Cook the Vegetables
Stir in the chopped carrots and bell peppers. Continue cooking for about 4–5 minutes, or until the vegetables are tender and slightly caramelized, stirring often to ensure even cooking. - Scramble the Eggs
Push the cooked vegetables to one side of the pan. On the empty side, pour in the beaten eggs. Let them sit for a few seconds, then gently scramble until fully cooked. Break them into small pieces with your spatula, then mix them in with the vegetables.
- Add the Peas
Stir in the frozen peas and cook for 1–2 minutes, just until they’re warmed through. - Mix in the Rice and Sauce
Add the cooked, chilled rice to the pan, breaking up any clumps. Drizzle soy sauce over the rice, stir to coat, and cook for 2–3 more minutes, stirring occasionally, until heated through and slightly crispy. - Serve
Taste and adjust seasoning if needed (add more soy sauce or a splash of sesame oil). Serve hot and enjoy your homemade vegetable fried rice!
Skip the Takeout: Veggie Fried Rice Made Easy!
This Chinese-inspired fried rice is one of my all-time favourites. It’s quick, easy, and endlessly customizable with your favorite add-ins. Best of all, it’s packed with bold flavour and totally crave-worthy.
Ingredients
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 cup carrot, diced
- 1 cup sweet pepper, diced
- 1 cup frozen peas
- 2 eggs, scrambled
- 4 cups cooked rice, cooled
Instructions
- In a large skillet or wok, heat 1–2 tablespoons of sesame oil over medium heat until shimmering and fragrant.
- Add the diced onion and minced garlic to the pan. Cook, stirring occasionally, for 2–3 minutes or until the onions become soft and translucent and the garlic is fragrant—be careful not to let the garlic burn.
- Stir in the chopped carrots and bell peppers. Continue cooking for about 4–5 minutes, or until the vegetables are tender and slightly caramelized, stirring often to ensure even cooking.
- Push the cooked vegetables to one side of the pan. On the empty side, pour in the beaten eggs. Let them sit for a few seconds, then gently scramble until fully cooked. Break them into small pieces with your spatula, then mix them in with the vegetables.
- Stir in the frozen peas and cook for 1–2 minutes, just until they’re warmed through.
- Add the cooked, chilled rice to the pan, breaking up any clumps. Pour the soy sauce evenly over the rice and stir everything together until the rice is well coated and heated through. Let it cook for another 2–3 minutes, stirring occasionally, to allow the flavours to meld and the rice to get a little crispy in spots if desired.
- Taste and adjust seasoning if needed (add more soy sauce or a splash of sesame oil). Serve hot and enjoy your homemade vegetable fried rice!
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