Vegetable Fried Rice
Chinese-style vegetable fried rice with soy, garlic, scallions, and day-old rice. A fast weeknight meal and a smart way to use leftovers.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeVegetable fried rice is a Chinese takeout-style stir-fry built around cold cooked rice, aromatics, vegetables, and a light soy-based seasoning. The goal is separate, lightly chewy grains with a little wok-style browning rather than soft or saucy rice.
This version keeps the seasoning balanced and the method practical for a home stove: hot pan, cold rice, and quick cooking so the vegetables stay bright and the rice fries instead of steaming. Use day-old long-grain white rice if you can; freshly cooked rice tends to clump and turn soft unless it is cooled thoroughly first.
Ingredients
- 2 tbsp (30 ml) neutral oil, divided
- 1/2 cup (75 g) finely chopped yellow onion
- 2 cloves garlic, minced
- 1 cup (140 g) diced carrots
- 1/2 cup (75 g) diced red bell pepper
- 3/4 cup (90 g) frozen peas, thawed
- 4 cups (700 g) cold cooked long-grain white rice, preferably day-old
- 3 tbsp (45 ml) soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1/4 tsp ground white pepper
- 2 green onions, thinly sliced
- 1/4 tsp kosher salt, or to taste
Instructions
- 1
Heat a large wok or 12-inch skillet over medium-high heat until very hot, then add 1 tbsp (15 ml) of the oil and swirl to coat. The oil should shimmer right away.
- 2
Add the onion and stir-fry over medium-high heat for 1-2 minutes, until it starts to soften and smell sweet. Add the garlic and stir for 15-20 seconds, just until fragrant and not browned.
- 3
Add the carrots and bell pepper with the remaining 1 tbsp (15 ml) oil and stir-fry for 2-3 minutes, until the vegetables are crisp-tender and glossy. Stir in the peas and cook for 30 seconds to heat through.
- 4
Add the cold rice, breaking up any clumps with a spatula. Stir-fry over high heat for 2-3 minutes, tossing often, until the grains are separated and some of the rice sounds dry against the pan.
- 5
Drizzle the soy sauce around the edge of the wok or skillet, then add the sesame oil and white pepper. Toss continuously for 1-2 minutes, until the rice is evenly colored light brown and smells toasty.
- 6
Taste and add the salt only if needed, depending on how salty your soy sauce is. Continue stir-frying for 1 minute more, until any excess moisture has cooked off and the rice is hot all the way through.
- 7
Turn off the heat and toss in the green onions. Serve right away while the rice is fluffy and the vegetables are still bright.
Tips for the Best Vegetable Fried Rice
- Use cold cooked rice for the best texture. If you only have fresh rice, spread it on a tray and chill it for 20-30 minutes before frying.
- Do not crowd the pan. If your skillet is small, cook the fried rice in 2 batches so the rice fries instead of steaming.
- Add soy sauce around the edge of the hot pan rather than directly onto the rice. It cooks off some raw sharpness and seasons the rice more evenly.
- Frozen peas work better than canned here because they stay firm and bright. Thaw them first so they do not cool the pan too much.
- For extra flavor, add 1-2 tsp (5-10 ml) Shaoxing wine with the soy sauce if you keep it on hand.
- You can swap in finely chopped cabbage, corn, mushrooms, or bean sprouts, but keep the total amount of vegetables close to 2 1/4 cups so the rice stays balanced.
Storage and Reheating
Cool leftovers promptly and refrigerate in an airtight container for up to 4 days. Reheat in a hot skillet with a small splash of water or oil until steaming, or microwave in short bursts, stirring once or twice. Fried rice can be frozen for up to 1 month, though the vegetables will be a little softer after thawing.
Frequently Asked Questions
Can I use freshly cooked rice for vegetable fried rice?
Yes, but it needs to be cooled first. Spread the rice out on a tray so steam escapes, then chill until the grains feel dry and separate.
Why did my fried rice turn mushy?
Usually the pan was not hot enough, the rice was too fresh, or the pan was overcrowded. Cold rice and high heat help the grains fry instead of steam.
What kind of rice is best for fried rice?
Cooked long-grain white rice is the easiest choice because the grains stay separate. Jasmine rice also works well if it is cooked a little on the firm side and chilled.
Can I make vegetable fried rice ahead?
Yes. Cook the rice a day ahead and refrigerate it, then stir-fry just before serving for the best texture. Fully cooked fried rice also reheats well for lunches.
Quick Info
Prep Time
10 min
Cook Time
15 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
