This Easy Vegetable Fried Rice Recipe Magically Upgrades Leftover Cooked Rice
Make dinner in a pinch when you've got leftover cooked rice in your fridge. Stir in frozen mixed veggies, crack an egg right into the pan, and you’ve got a vegetarian, gluten-free entree everyone will love.
Easy Vegetable Fried Rice; photograph by Olga Ivanova
I once had a coworker ask me how I flavor the broth for the rice when making fried rice. I was a little confused by her question — I don’t flavor the cooking liquid at all. After a little back and forth, I finally figured out where the confusion was coming from. She assumed fried rice was made like the tomato-and-onion-spiked rice her Mexican family cooks. In that dish, the aromatics and vegetables are typically added to the pot with the raw rice, everything steaming together in a covered pot until cooked through. I explained fried rice is made with already cooked rice, sort of like refried beans. They both start with leftovers, but are each transformed into a delicious dish of their own.
It was an easy mistake to make. Why wouldn’t you use the cooking knowledge you already had and apply it to another seemingly similar dish? I pulled from my own family cooking lessons to explain how fried rice is made.
I ate a lot of fried rice growing up. Yes, the rice cooker was always going in my house, and there was always plenty of leftovers. But that sticky, shorter grain rice my Japanese family favored wasn’t what we used for fried rice. Fried rice relied on the local Chinese restaurant where our family ate at least once a week. With four kids at home, my parents were tired, and that Chinese restaurant was like a second dining room to me. But we didn’t order fried rice, sticking instead with the free steamed jasmine rice that came with our entrees. (See above: four kids. The budget was real!) My dad would always make sure he scraped every last grain of jasmine rice into a takeout container. Later at home, my grandmother would use that leftover rice for fried rice. The longer, separate grains of jasmine rice work better tossed around a hot wok than the sticky rice we favored for our meals.
Lunches at home, after school snacks, heck even as breakfast, there was never a time when fried rice didn’t hit right. Easy, fast, and economical, it’s perfect family food, perfect solo eating food, just one of those comfort foods that hits the spot.
Jump ahead:
What is the best rice to use for fried rice? >>
Do I have to use leftover rice for fried rice? >>
Can I use brown rice to make fried rice? >>
What vegetables do I use to make vegetable fried rice? >>
How do I flavor vegetable fried rice? >>
Do I need a wok to make vegetable fried rice? >>
How to cook eggs in fried rice >>
Do I have to add eggs to vegetable fried rice? >>
How long does vegetable fried rice last in the fridge? >>
Can I freeze vegetable fried rice? >>
How do I reheat vegetable fried rice? >>
How to make Easy Vegetable Fried Rice >>
Get the recipe: Easy Vegetable Fried Rice >>
Note: The Yummly® Meal Planner is available to paid subscribers. See Yummly Subscription Terms for details.
What is the best rice to use for fried rice?
A medium or long grain rice like jasmine is a great choice for fried rice. The grains separate nicely, picking up flavor from the hot wok, each grain getting coated with fat and seasonings. Short grain rice does not work as well for fried rice. The sticky texture clumps up and makes it difficult to fry.
Using day-old leftover rice is a time honored tradition for fried rice. It’s a great way to use up what might otherwise be a forgotten ingredient and end up meeting the compost pile. Plus the drier texture of day-old rice soaks up flavor and has a bit of a chewier texture than freshly cooked rice.
Do I have to use leftover rice for fried rice?
Fried rice is one of those dishes that makes the most of otherwise ho-hum leftovers. Like bread pudding or chilaquiles, fried rice turns dried out, second-day ingredients into a delicious dish on their own. You can definitely use fresh rice for fried rice (or a fresh loaf for bread pudding, or tortillas for chilaquiles). But it is sort of missing the point about what makes the dish so great. It’s not just about the flavor, but utility and approachability of using up what you’ve already got.
But if you don’t have any leftover rice when the craving hits, you can certainly cook up a pot of fresh rice for fried rice. Just spread the hot rice on a large plate or baking sheet to cool for a bit while you prepare your other ingredients. With the rice spread out, you’ll be able to see a lot of the steam evaporating. This dries it out a bit. If it’s too moist when you go to fry it, the grains can mush together rather than cooking separately. Still tasty, but perhaps not the most desired texture.
Can I use brown rice to make fried rice?
Brown rice can be used to make fried rice. Typically, brown rice takes much longer to cook from raw than white rice, and therefore cannot always be used interchangeably in recipes. But because fried rice calls for precooked rice, this isn’t an issue. Just swap in the same amount of cooked brown rice.
What vegetables do I use to make vegetable fried rice?
Vegetable fried rice is very flexible and can include any number of vegetables, from broccoli to butternut squash. This Yummly Original recipe for homemade vegetable fried rice takes a smart shortcut. Mixed frozen vegetables are thawed and added to the rice for the last few minutes of cooking. Already cooked through, the veggies don’t require much time to heat up in the sizzling wok. And because they won’t go bad in the freezer, they’re a dinnertime lifesaver when the crisper drawer is bare.
But vegetable fried rice easily adapts to both individual tastes as well as the changing seasons. Feel free to mix it up. Just be sure to chop or dice any raw vegetables fairly small so that they cook quickly — fried rice is meant to be a fast dish! Alternatively, leftover cooked vegetables — roasted, steamed, or otherwise — are a great way to use up leftovers.
Other vegetable ideas for fried rice:
Grated carrots
Mushrooms
Frozen peas
Asparagus
Leftover roasted vegetables, such as winter squash or Brussels sprouts
Broccoli florets
Greens such as bok choy and cabbage
Green, yellow, or red bell peppers
Kimchi
Frozen shelled edamame
Green beans
Corn kernels (fresh or frozen)
Fresh snow or snap peas
Zucchini
Green onions
How do I flavor vegetable fried rice?
Like many other aspects of this dish, flavorings are customizable. For this fried rice recipe, fresh garlic and ginger provide an aromatic base, flavoring the oil the rice cooks in. Take time after adding the rice to the hot pan to stir-fry it and really make sure each grain of rice is coated in the flavorful fat. It helps it pick up flavor from the hot wok, known as wok hei.
This fried rice is further seasoned with nutty sesame oil, salt, and white pepper, a classic flavor in Chinese-American cooking. Sauces common in Asian cuisines like soy sauce, oyster sauce, and fish sauce are all options for additional flavor and umami. We skip them in this recipe to keep this dish both gluten-free and vegetarian.
Do I need a wok to make vegetable fried rice?
A wok is a great pan for cooking fried rice. The size and shape of it are ideal for tossing around lots of ingredients to keep them moving and getting contact with the pan. But if you don’t have a wok, a wide skillet or saute pan works fine. Just take care with your stir-frying so you don’t lose too many ingredients over the edge!
How to cook eggs in fried rice
Scrambled eggs are a common ingredient in vegetable fried rice. To add it, push the otherwise finished fried rice to one side of the wok. Add a little extra oil, and crack the egg straight into the pan. Scramble it in the pan, cooking until set. Stir the cooked egg into the rest of the rice and serve.
Do I have to add eggs to vegetable fried rice?
No, you do not have to add eggs to vegetable fried rice. They are a quick-cooking and economical way to add protein to this simple dish, but there isn’t a requirement. In fact, if you skip the egg, vegetable fried rice is a naturally vegan dish.
How long does vegetable fried rice last in the fridge?
Vegetable fried rice lasts for a few days in the refrigerator. But when working with leftovers, keep in mind the original age of any ingredients. If the rice is already a few days old, your fried rice is already a few days old. It’s best to eat it sooner than later in this case.
Can I freeze vegetable fried rice?
Yes, you can freeze vegetable fried rice. This is a great way to extend the life of fried rice that’s already a few days old. Try to eat it within a few months for the best taste.
How do I reheat vegetable fried rice?
Vegetable fried rice can be reheated just like you cooked it, in a hot wok with a little oil. Alternatively, you can send it for a quick spin in the microwave until steaming.
How to make Easy Vegetable Fried Rice
Like most stir fries, vegetable fried rice comes together quickly. It’s helpful to have all of your ingredients prepped and ready to go. Once things hit the pan, you’ll be eating in a few short minutes.
Step 1: Prepare your ingredients
Mince two teaspoons fresh ginger and two cloves garlic. Measure and thaw 1 1/2 cups frozen mixed vegetables. Measure out three cups white rice, breaking up any large clumps in the cold rice if necessary. Heat two tablespoons vegetable oil in a wok over medium heat.
Step 2: Stir fry
Photograph by Meleyna Nomura
When the oil is hot, add the minced ginger and garlic. Cook until softened but not browned, up to two minutes. Add in the rice. Stir-fry the rice until all of the grains have had some time cooking on the bottom of the pan, about 4 minutes. Add the mixed vegetables and stir to combine.
Step 3: Cook the egg
Photograph by Meleyna Nomura
Push the rice to one side of the wok. Add a tablespoon of toasted sesame oil to the wok. Add the egg. Scramble until just set, about 1 minute. Stir into the rice.
Step 4: Season the dish
Season the fried rice with salt and white pepper, plus additional sesame oil to taste.
Get the recipe: Easy Vegetable Fried Rice
Vegetable fried rice checks so many boxes: easy, economical, quick-cooking, delicious, and super customizable. You’re just a few pantry staples away from a delicious dish!
For rice lovers
These next articles will inspire more rice-forward dishes.