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Top view of a wok with homemade vegetable fried rice.
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Fried Rice Recipe with Vegetables

Vegetable Fried Rice is quick, easy, and full of flavor. It’s the perfect weeknight dinner or side dish that will taste like you ordered take-out at your favorite restaurant.
Dinner - 2 people
Side Dish - 4 people
Course Main Course, Side Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people - side dish
Calories 514kcal
Author Susie Weinrich

Ingredients

  • 2 cups long grain white rice cooked, – cooled and refrigerated uncovered overnight on a sheet pan
  • ½ teaspoon sugar
  • 1 Tbsp. soy sauce
  • ¾ tsp. kosher salt
  • ½ tsp. pepper
  • 3 Tbsp. canola or vegetable oil, divided
  • 2 eggs beaten
  • ½ cup onion chopped
  • ½ cup carrot finely diced
  • 2 cloves garlic chopped
  • ¼ cup frozen peas defrosted completely
  • Handful bean sprouts
  • 2 tsp. Shaoxing wine or cooking sherry
  • 1 tsp. toasted sesame oil
  • 1 tsp. oyster sauce
  • ⅓ cup scallions or cooking sherry

Instructions

PREP

  • NOTE ON PREP: The recipe comes together pretty quickly once you get started, highly recommend measuring and chopping everything before you get started!
  • In a small bowl, combine the sugar and the soy sauce and stir until the sugar has dissolved. Set aside
    1 Tbsp. soy sauce, ½ teaspoon sugar
  • In another small bowl combine the kosher salt and pepper. Set aside
    ¾ tsp. kosher salt, ½ tsp. pepper
  • Beat the 2 eggs in a bowl with a pinch of salt and set aside.

MAKING VEGGIE FRIED RICE

  • NOTE ON WHY YOU PUSH INGREDIENTS TO THE CENTER : we recommend not skipping this, rice is a very porous ingredient that will soak up sauces, if you pour the sauce right over the rice it may soak up in one spot and not distribute flavor evenly.
  • In a large non stick skillet or wok, heat 1 tablespoon oil over high heat.
    Once the oil is hot and shimmering, add in the 2 beaten eggs and allow to sit in the oil for 15 seconds. They should puff up. Then lightly stir to scramble – remove from the heat before fully cooked and place on a plate and set aside.
    2 eggs
    Scrambled eggs in a wok.
  • Wipe out the skillet or wok and place back on high heat. Add in 1 Tbsp. oil. Once hot add in the onion and carrot.
    ½ cup onion, ½ cup carrot
  • Saute for 1-2 minutes until the onion starts to become translucent (stir constantly as it can burn easily). Add in the chopped garlic and saute for 15 seconds.
    2 cloves garlic
    Diced onions and carrots sauteeing in a wok.
  • Add in 1 more Tbsp. oil and add the cold rice. Press the rice down into a single layer and allow to cook undisturbed for 30 seconds – 1 minute.
    2 cups long grain white rice
    Cold rice added to the vegetable mixture.
  • Stir rice mixture and add the lightly scrambled egg back in. Push ingredients to the center of the pan and pour the soy sauce mixture around the edge. Toss ingredients together.
    Sauce being added to the vegetable fried rice mixture in a wok.
  • Add in the salt, pepper, defrosted peas and a handful of bean sprouts. Toss together and push mixture to the center of the pan again.
    ¼ cup frozen peas, Handful bean sprouts
  • Deglaze the pan by pouring the 2 tsp. Shaoxing wine around the edge of the mixture. Then stir together.
    2 tsp. Shaoxing wine
    Hand pouring sauce into wok with fried rice mixture.
  • Remove from heat and add in the toasted sesame oil, oyster sauce and sliced scallions. Toss and serve immediately.
    1 tsp. toasted sesame oil, 1 tsp. oyster sauce, ⅓ cup scallions
    Top view of a wok with homemade vegetable fried rice.

Nutrition

Serving: 1serving | Calories: 514kcal | Carbohydrates: 81g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 648mg | Potassium: 286mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2948IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 2mg
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