Who needs takeout when you can whip up this easy vegetable fried rice at home? All ingredients are easy to keep on hand so you can make some any time!
I love Chinese takeout as much as the next person. My favorites? House fried rice or house lo mein, you know, the ones with chicken, pork, AND shrimp? The more meats the better.
But last week I got some great baby bok choy and fresh oyster mushrooms from my favorite guy at the farmer’s market with a hankering to make them into a nice stir fry with chicken (recipe to come later!), served over some fried rice. And it’s good to have an easy vegetable fried rice recipe in your back pocket for situations like this.
You can also add chicken, pork, shrimp, or all of the above if you want your own house fried rice!
The one downside of this recipe (in my opinion) is that it actually does take a little advance planning for best results, since leftover, cold white rice crumbles up and is less sticky than when it’s fresh from the rice cooker.
If you know you might want to make some fried rice later in the week, just go ahead and throw some in the rice cooker while you go about your other business. (I have this basic 6-cup rice cooker and it works great!) Then just throw it in the fridge and make this rice 1-3 days later.
If you have not planned ahead and need to cook the rice the same day as you fry it, never fear, it just won’t crumble up as well into individual grains. It will still be delicious.
The GREAT thing about this recipe, though, is it’s easy to have all the ingredients on hand in your pantry, fridge, and freezer, for whenever the fried rice craving hits.
Rice, soy sauce, eggs, and cooking oil are all things you probably have in your kitchen right now. So the only thing I needed to specifically purchase for this recipe was a bag of frozen peas and carrots, which you can easily keep around.
You can use a large, heavy bottomed pan, but I really love using my Breville Hot Wok for things like this, especially fried rice.
It doesn’t take up a burner on your stove and the sides get nice and hot with easily adjustable heat! I love this thing and I highly recommend it. It’s so much easier to move rice and veggies around and brown them in a wok where there is one large continuously heated surface.
When you make this easy vegetable fried rice, avoid the temptation to stir constantly. Make a stir fry in another pan or something to keep your mind and hands occupied. Because this rice is better when you let it get a little browned and it won’t do that if a single grain never has prolonged contact with the heated surface. Leave it alone for a few minutes between stirs. Your rice will thank you.
What’s your favorite thing to eat with vegetable fried rice? Or do you like to eat it by itself? Let me know in the comments!
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Easy Vegetable Fried Rice with Egg
- 4 1/2 cups cold leftover white rice use 1 1/2 cups uncooked rice and 3 cups of water
- 2 tbsp vegetable oil
- 1 tbsp sesame oil (you can substitute another tbsp vegetable oil for this, but it adds a nice flavor)
- 1 tsp kosher salt
- 1/2 tsp pepper
- 2 tbsp soy sauce
- 2 eggs beaten
- 1 cup frozen peas and carrots
- 2 tbsp sesame seeds
- Heat oils in a large wok or heavy bottomed pan over medium high heat.
- When preheated, crumble cold leftover rice into the wok, add salt, pepper, and soy sauce, and stir to evenly coat. Cook for about 10 minutes, leaving rice alone to brown for about 3 minutes between each time you stir.
- Scoot rice over to one side of the pan and dump your beaten eggs onto the other side. Let sit for a minute before scraping up eggs. Repeat until eggs are scrambled, then toss with rice again.
- Dump in frozen peas and carrots and sesame seeds and stir to combine. Cook for another 5-10 minutes, stirring only about every 3 minutes, until it's as browned as you'd like and vegetables are heated through.