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Mixed Vegetable Fried Rice Recipe
Quick vegetable fried rice recipe using leftover rice, soy sauce and mixed vegetables. Learn how to make homemade veggie fried rice in 20 minutes.
Vegetable fried rice is a quick, wok-tossed dish built on day-old rice, an assortment of crisp vegetables—such as carrots, peas, bell peppers, and scallions—and a savory blend of soy sauce, sesame oil, and aromatics like garlic and ginger. Prepared over high heat to create distinct, lightly charred grains, it often incorporates scrambled egg for added protein, though it can remain fully plant-based. Valued for its adaptability, the recipe makes efficient use of leftover rice and whatever seasonal produce is on hand, making it a popular choice for weeknight dinners, meal-prep lunches, or a flavorful side accompanying larger Asian-inspired menus.
Mixed Vegetable Fried Rice Recipe
Ready in roughly 20 minutes with just one skillet, this budget-minded version relies on pantry staples and whatever veggies need using up. Boost protein or texture on the fly by tossing in tofu, edamame, or a handful of roasted cashews, and finish with a drizzle of chili crisp for welcome heat.
Prep Time
75 minutes
75 minutes
Cook Time
25 minutes
25 minutes
Total Time
100 minutes
100 minutes
Ingredients
Cooked long-grain rice (preferably day-old, cold) – 3 cups
- Vegetable oil – 2 tablespoons
- Sesame oil – 1 teaspoon (optional, for nutty aroma)
- Garlic, finely minced – 1 tablespoon
- Ginger, finely minced – 1 teaspoon
- Green chilies, finely chopped – 2
- Spring onion whites, chopped – ¼ cup
- Carrot, finely diced – ½ cup
- French beans, finely chopped – ½ cup
- Green peas – ¼ cup (fresh or thawed frozen)
- Bell pepper/capsicum, diced – ¼ cup
- Sweet corn kernels – ¼ cup (optional)
- Soy sauce (light) – 1 tablespoon
- Rice vinegar (or white vinegar) – 1 teaspoon
- Ground black pepper – ½ teaspoon
- Salt – to taste
- Spring onion greens, chopped – ¼ cup (for finishing)
- Optional or suggested additions: shredded cabbage ¼ cup, sliced button mushrooms ½ cup, scrambled egg 1, firm tofu cubes ½ cup, a pinch of MSG/ajinomoto, red chili sauce 1 teaspoon, celery 2 tablespoons finely chopped
Method
Rinse the basmati rice under cold water until the water runs clear
- Soak the rinsed rice in fresh water for 15 minutes
- Drain the soaked rice and transfer it to a pot with the measured cooking water
- Bring the water to a boil, then reduce heat, cover, and simmer until the rice is cooked and fluffy
- Spread the hot rice on a wide plate or tray and let it cool completely
- Refrigerate the cooled rice for at least 30 minutes to firm up the grains
- Peel, trim, and finely dice the carrots, beans, bell pepper, and any other chosen vegetables
- Slice the white and green parts of the spring onions separately
- Mince the garlic and ginger into a fine paste
- Heat a wok or large skillet over high heat until smoking hot
- Add oil to the hot wok and swirl to coat the surface
- Drop the minced garlic and ginger into the oil and stir-fry until fragrant
- Add the sliced white parts of the spring onions and sauté for a few seconds
- Toss in the diced mixed vegetables and stir-fry on high heat until they are crisp-tender
- Sprinkle a pinch of salt and cracked black pepper over the vegetables and mix well
- Pour light soy sauce and a splash of rice vinegar around the edges of the wok
- Stir rapidly so the sauces coat the vegetables evenly
- Tip the chilled cooked rice into the wok and break up any clumps with a spatula
- Use quick tossing motions to combine the rice with the vegetables and sauces
- Drizzle a few drops of toasted sesame oil for aroma and give a final toss
- Fold in the sliced green parts of the spring onions just before removing from heat
- Serve the mixed vegetable fried rice hot straight from the wok
Nutrition (whole recipe)
Calories
1070 kcal Protein
22 g Fat
35 g Carbs
170 g Fiber
12 g Sugar
14 g
1070 kcal Protein
22 g Fat
35 g Carbs
170 g Fiber
12 g Sugar
14 g
Notes
If you’re starting with freshly cooked rice, spread it on a sheet pan and chill it in the freezer for 10 minutes to dry the surface—clump-free grains sear instead of steaming. For restaurant-style flavor, hit the wok with a splash of Shaoxing wine and a pinch of ground white pepper during the last toss to perfume the whole dish.
why this recipe
This vegetable fried rice recipe transforms everyday ingredients into a vibrant, aromatic dish that bridges convenience and wholesome flavor; each grain of rice is kissed with nutty sesame oil, tossed quickly over high heat to stay airy and separate, while crisp seasonal vegetables lend color, crunch, and a satisfyingly fresh sweetness, making every bite feel both comforting and lively, perfect for a nourishing weeknight meal or an impressive side that comes together in minutes without sacrificing depth or character.
FAQs
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Frequently Asked Questions
Can I use freshly cooked rice if I don’t have day-old rice on hand?
Yes. If you only have freshly cooked rice, spread it in a thin layer on a tray and chill it in the freezer for about 10 minutes (or in the refrigerator for 30–40 minutes) to dry and firm the grains; once cool, it will behave much like day-old rice and stir-fry without clumping.
How can I make this vegetable fried rice gluten-free?
Simply swap the regular soy sauce for a certified gluten-free alternative such as tamari or coconut aminos, and confirm that any added condiments (rice vinegar, chili sauce, or MSG) are labeled gluten-free. All other ingredients—rice, vegetables, aromatics, and oils—are naturally gluten-free, so no further changes are required.
How do I prevent the rice from clumping and turning mushy during stir-frying?
Start with cold, day-old (or well-chilled) rice so the grains are dry and firm—spread freshly cooked rice on a tray and refrigerate or flash-freeze it for 10 minutes if needed. Pre-heat the wok until smoking, add oil first, then the rice, and keep the batch small; the intense heat sears each grain quickly, letting you toss and separate them instead of steaming into a sticky mass.