Veggie Fried Rice
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Wok-style fried rice loaded with colorful vegetables and egg in a savory soy glaze. The secret is cold day-old rice, which fries up golden and separate instead of mushy.
By Mia HartwellUpdated November 6, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A great way to use leftover rice
- Loaded with vegetables and better than takeout
- Ready in about 30 minutes
- Vegetarian and easily made vegan
Veggie Fried Rice
24 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 360kcal
- Protein
- 12g
- Carbs
- 56g
- Fat
- 11g
- Fiber
- 5g
- Sugar
- 5g
Step-by-Step Instructions
- 1
Heat 1 tbsp oil in a large skillet or wok over high heat. Add the beaten eggs and scramble until just set, then remove.
- 2
Add the remaining oil and the peas, carrots, and bell pepper; stir-fry 3 minutes. Add the garlic and cook 30 seconds.
- 3
Add the cold rice, breaking up clumps, and stir-fry 3-4 minutes until heated through and lightly toasted.
- 4
Return the eggs and pour in the soy sauce, oyster sauce, and sesame oil, tossing to coat.
- 5
Stir in the green onions, season to taste, and serve.
Pro Tips for the Best Results
- Cold, day-old rice is the key — fresh warm rice steams and clumps.
- Cook over high heat and keep the rice moving so it toasts rather than steams.
- Scramble the egg separately so it stays in fluffy curds.
- Add the sauces at the end so they coat everything without burning off.
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How to Cook Veggie Fried Rice
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Use cold, dry rice
The single biggest factor in good fried rice is the rice. Freshly cooked rice is moist and sticky and clumps in the pan, while cold day-old rice has dried out so the grains fry up separate and golden.
Cook the egg separately
Scramble the egg on its own and set it aside so it stays fluffy. A hot pan throughout gives the rice its characteristic toasty flavor — keep everything moving over high heat.
Toast, then sauce
Fry the rice to drive off moisture and develop flavor before everything comes back together. Add the sauces only at the end so they coat the rice evenly and don't scorch, then finish with green onion and sesame oil.
Storage & Make-Ahead
Refrigerate in an airtight container for up to 4 days. Reheat in a hot skillet with a touch of oil to bring back the texture. Freezes well for up to 2 months.
Serving Suggestions
This veggie fried rice pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
I don't have day-old rice — what now?+
Spread fresh rice on a sheet pan and chill 30-60 minutes (or 20 in the freezer) to dry it out before frying.
How do I make it vegan?+
Skip the egg (or use tofu scramble) and use hoisin instead of oyster sauce.
Can I add protein?+
Yes — edamame, tofu, or extra egg all boost the protein.
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