Let’s be honest, we all need a quick and easy dinner that can save the day when life gets busy, and this vegetable fried rice is that recipe. It’s simple, super flavorful, and the perfect way to use up leftover veggies in your fridge.

I love making this dish on a busy weeknight when I want something comforting but also packed with nutrients. The best part? It comes together in under 30 minutes, and you can customize it with your favorite protein. I’m talking chicken, shrimp, salmon—whatever you’ve got!

This fried rice has all the cozy vibes of your favorite takeout, but healthier, fresher, and made right in your own kitchen. And bonus—it’s a kid-approved dinner win too!

😍 Why You’ll Love My Vegetable Fried Rice

You’re going to love this veggie fried rice because it’s quick, easy, and perfect for those busy nights when you need a healthy, delicious meal in under 30 minutes. It’s also incredibly customizable—you can swap out veggies based on what you have on hand, or add in your favorite protein like chicken, shrimp, or tofu to make it a complete meal.

This recipe is a great way to use up leftover rice (day-old rice works best for that perfect fried rice texture!) and clean out the fridge with any veggies that need to be used. Plus, it’s totally kid-friendly, with familiar flavors like scrambled eggs, garlic, and soy sauce that make it an easy win for the whole family.

Not only is it a healthier alternative to takeout, but it’s also fresh, flavorful, and packed with nutrients you can feel good about serving any night of the week!

🗒️ Ingredients

Olive oil – Adds a light, healthy base for sautéing veggies and eggs with a hint of richness.

Eggs – Scrambled eggs bring a classic, protein-packed element to this fried rice.

Mushrooms – These add a savory, umami flavor and a hearty texture to the dish.

Yellow onion – Provides a sweet and aromatic base that enhances the flavor of the entire dish.

Garlic – A little bit of minced garlic brings a punch of flavor that makes everything taste better.

Carrots – Diced carrots add a sweet crunch and a pop of color to the fried rice.

Frozen peas – These add a tender, slightly sweet touch while boosting the veggie content.

Cooked and chilled white rice – Chilled rice is the key to getting that perfect, crispy fried texture.

Green onions – Fresh, sliced green onions brighten up the dish with a mild, oniony crunch.

Low-sodium soy sauce – Adds a salty, umami flavor without overwhelming the dish—perfect for balance. Regular soy sauce will work if it’s all you have on hand, but be mindful of how salty things are getting by tasting often.

Oyster sauce (optional) – A little bit of oyster sauce brings a deeper, more savory flavor, but extra soy sauce works too.

Toasted sesame oil – This finishing touch adds a rich, nutty aroma that takes the fried rice to the next level.

👩‍🍳 How to Make My Vegetable Fried Rice

🔥 Heat 2 teaspoons of oil in a large cast iron pan over medium-high heat. 

🥚 When warm, add the whisked eggs and cook until scrambled, stirring occasionally. Remove egg, and transfer to a small bowl for later use.

🍄‍🟫 Add chopped mushrooms to the dry pan and cook, untouched, for 1-2 minutes to begin to release the water from the mushrooms.  Once they appear dry, add an additional 1 tablespoon butter to the pan. 

🧅 Add the onion, garlic, carrots, and peas and season with a generous pinch of salt and pepper. Cook, stirring, for 4-6 minutes until cooked. 

🥄 Increase heat to high, add in 1 tablespoon more of olive oil then add the rice, 2 of the sliced green onions, soy sauce and oyster sauce (if using), and stir until combined.

⏲️ Cook, untouched for 1-2 minutes to get the rice crisp on the bottom before stirring and cooking for another 3-4 minutes. 

🥄 Stir the cooked eggs and sesame oil in and cook for another 30 seconds. 

👅 Taste, add more soy sauce if needed, and serve with the remaining sliced green onion on top.  

🥳 Enjoy!

🎩 Tips and Tricks

• Use Day-Old Rice: Freshly cooked rice can turn mushy when fried. For the best texture, use rice that’s been cooked, chilled, and stored in the fridge for at least a few hours (overnight is even better). It helps the rice fry up crispy without clumping.
• Prep Everything Ahead of Time: Fried rice cooks fast, so have all your ingredients prepped and ready before you start cooking. This way, you can focus on stir-frying and avoid overcooking.
• Don’t Stir Too Much: Once you add the rice to the pan, let it sit for a minute or two before stirring. This allows the rice to get that perfect crisp on the bottom, adding texture to your dish.
• Adjust to Taste: Taste as you go and adjust the seasoning at the end. If you prefer a saltier flavor, add more soy sauce. If you want a deeper, richer flavor, include the oyster sauce.
• Add Your Protein: Want to bulk up the meal? Cook your favorite protein (chicken, shrimp, tofu, or beef) separately and add it in just before serving for a complete, balanced meal.
• Get Creative with Vegetables: This recipe is super flexible—feel free to swap out mushrooms or peas for bell peppers, broccoli, or even baby spinach. Use whatever you have on hand!
• Finish with Sesame Oil: Always add the toasted sesame oil at the very end to preserve its rich, nutty flavor.

🤲 Substitutions

Rice: If you’re out of white rice, you can use brown rice, quinoa, or even cauliflower rice for a lower-carb option. Just make sure it’s cooked and chilled first for the best texture.

Soy Sauce: If you need a gluten-free alternative, tamari or coconut aminos are great swaps for soy sauce. Both offer a similar umami flavor without the gluten.

Oyster Sauce: If you don’t have oyster sauce, you can simply add a bit more soy sauce or use hoisin sauce for a slightly sweeter touch.

Eggs: Not a fan of eggs? You can skip them entirely or substitute them with scrambled tofu for a vegan option.

Sesame Oil: If you don’t have toasted sesame oil on hand, you can use peanut oil for a nutty flavor or skip it entirely if you prefer a lighter taste.

Mushrooms: Don’t like mushrooms? Swap them for bell peppers, broccoli, snap peas, or zucchini. Any vegetable that adds a bit of bulk works well.

Frozen Peas: No frozen peas? Use corn, edamame, or diced green beans instead. They all add a similar sweetness and texture to the dish.

Olive Oil: If you’re out of olive oil, use vegetable oil, canola oil, or avocado oil as a neutral substitute that works just as well for frying.

📓 Best served with

• Protein: Add a simple grilled or stir-fried protein like chicken, shrimp, beef, pork, or tofu. You could even pair it with crispy salmon or baked fish for a healthy, well-rounded meal.
• Asian-Inspired Side Salad: A light, crunchy salad like my Asian Chicken Salad would be a bright, crunchy pairing!
• Spring Rolls: Vegetable or shrimp spring rolls (fresh or fried) make a great appetizer or side.
• Dumplings: Pan-fried or steamed dumplings filled with pork, vegetables, or shrimp are a delicious and satisfying addition to fried rice.
• Soup: A light miso soup or a simple broth-based soup like egg drop soup.
• Kimchi: If you enjoy a bit of spice, serve your fried rice with a side of kimchi. Its tangy, fermented flavors add a nice zing that cuts through the richness of the rice.

👝 How to Store Leftover Vegetable Fried Rice

Storing leftover vegetable fried rice is simple. First, make sure the fried rice has cooled completely to room temperature to avoid condensation, which can make the rice soggy. Transfer it to an airtight container to keep it fresh and retain its flavors. You can refrigerate it for up to 4-5 days, and when you’re ready to eat, reheat it in a pan over medium heat with a splash of water or soy sauce to prevent it from drying out, or microwave it, stirring halfway for even heating. If you want to store it longer, you can freeze the fried rice in a freezer-safe container or bag for up to 3 months. Just thaw it in the fridge overnight before reheating in a pan or microwave to enjoy it later.

🧠 Common Questions