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A large skillet filled with vegetable fried rice, showing distinct brown rice grains, scrambled egg, and colorful chopped vegetables.

Vegetable Fried Rice

Rebecca Blumer
Vegetable Fried Rice is a fast, savory dinner with tender-crisp vegetables, fluffy eggs, and distinct grains of rice that turn beautifully golden in a hot pan.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main
Cuisine Chinese
Servings 3 servings
Calories 338 kcal

Equipment

  • Large cast iron or stainless steel skillet
  • Empty bowl
  • Heat-proof spatula
  • Big spatula or spoon

Ingredients
 

  • 1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil divided
  • 2 eggs whisked together
  • 1 small white onion finely chopped (about 1 cup)
  • 2 medium carrots finely chopped (about ½ cup)
  • 2 cups additional veggies cut into very small pieces for quick cooking (options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas, no need to thaw first)
  • ¼ teaspoon salt more to taste
  • 1 tablespoon grated or finely minced fresh ginger
  • 2 large cloves garlic pressed or minced
  • Pinch of red pepper flakes
  • 2 cups cooked brown rice
  • 1 cup greens (optional), such as spinach, baby kale or tatsoi
  • 3 green onions chopped
  • 1 tablespoon reduced-sodium tamari or soy sauce
  • 1 teaspoon toasted sesame oil
  • Chili-garlic sauce or sriracha for serving (optional)

Instructions
 

  • Before you start cooking, prep everything and keep it within arm’s reach of the stove. Set out an empty bowl for the cooked eggs and vegetables. Start over medium-high heat, and if you smell oil or food getting too dark too fast, lower the heat to medium. I always do this setup first because fried rice waits for no one.
  • Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Add 1 ½ teaspoons of oil right away and swirl to coat the bottom. Pour in the whisked eggs and tilt the pan so they spread out. Cook until they are just lightly set, flipping or stirring as needed. You want soft curds here, not dry scrambled eggs. Transfer them to the bowl and wipe out the pan with a heat-proof spatula.
  • Put the pan back on the heat and add 1 tablespoon of oil. Add the onion and carrots, then cook, stirring often, until the onion looks translucent and the carrots are tender, about 3 to 5 minutes. This is the stage where the kitchen starts smelling sweet and savory.
  • Add the remaining veggies and salt. Cook, stirring occasionally, until the vegetables are cooked through and turning golden on the edges, about 3 to 5 more minutes. Try not to stir constantly. Those brief pauses against the hot pan are what give you color instead of steamed vegetables. While they cook, break the eggs into smaller pieces with the edge of your spatula or a spoon.
  • Use a big spatula or spoon to move everything in the pan into the bowl with the eggs. Return the pan to the heat and add the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook while stirring constantly for about 30 seconds. As soon as the mixture smells fragrant and lively, you’re ready for the rice.
  • Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes. If the rice came from the fridge in clumps, keep pressing and tossing gently until the grains separate. I like to listen for a steady sizzle here, because that sound usually means the rice is frying well.
  • Add the greens, if using, and the green onions, then stir to combine. Return the cooked vegetables and eggs to the pan and stir everything together. Remove the pan from the heat and stir in the tamari and sesame oil. Taste and adjust with a little more tamari if you want more soy flavor, or more salt if the whole dish needs a boost. Go lightly with extra tamari so the rice stays balanced instead of getting heavy.
  • Divide into bowls and serve right away. Chili-garlic sauce or sriracha on the side gives it a nice extra kick. Leftovers can be refrigerated, covered, for 3 to 4 days. If you used purple cabbage, the eggs may turn a funny blue shade later, which looks odd but is harmless.

Notes

Texture Tip: Use cold, day-old rice if possible so the grains stay separate and fry instead of steam. If your rice feels soft or clumpy, loosen it before it hits the pan.
Vegetable Tip: Cut the vegetables into very small, even pieces so they cook quickly and pick up color before the rice goes in.
Pan Tip: A large cast iron or stainless steel skillet works very well at home. Keep the pan hot, avoid overcrowding, and stir occasionally rather than constantly if you want crisp edges.
Swap Tip: Peas, broccoli, cabbage, bell pepper, snow peas, asparagus, mushrooms, and zucchini all work well here. For a vegan version, leave out the eggs. For more protein, add tofu or edamame.
Storage Tip: Store leftovers covered in the refrigerator for 3 to 4 days. Reheat in a skillet for the best texture, or use the microwave for speed.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 338kcalCarbohydrates: 28gProtein: 10gFat: 21gSaturated Fat: 4gCholesterol: 124mgSodium: 540mgPotassium: 478mgFiber: 5gSugar: 5gVitamin A: 6230IUVitamin C: 24mgCalcium: 68mgIron: 3mg
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