Got some leftover rice sitting around? This simple veggie fried rice recipe turns yesterday’s rice and whatever vegetables you’ve got into a dinner that actually feels like a treat.
It’s fast, flexible, and won’t drain your wallet like delivery sometimes does.
You just need some rice, a mix of veggies, eggs, soy sauce, and a pan. No need for fancy gadgets—or even a plan, honestly.
Swap in whatever veggies you find lurking in your crisper drawer. That half carrot? The lone bell pepper? They’re all invited.
Grab your spatula and let’s stir things up. Leftovers, meet your glow-up.
Contents
- 1 Equipment
- 2 Ingredients
- 3 Instructions
- 4 What You Need To Know
- 5 Frequently Asked Questions
- 5.1 Do I really need a wok to make a rockin’ veggie fried rice, or can I use my 100-year-old frying pan?
- 5.2 What’s the secret to getting that ‘takeout’ taste in homemade vegetable fried rice?
- 5.3 Can my leftover veggies from last night’s party become the stars of a sensational fried rice?
- 5.4 How do you make veggie fried rice without it turning into a mushy mess of sadness?
- 5.5 Is it cool to throw tofu into my veggie fried rice, or will that break some ancient cooking law?
- 5.6 If I want to make my fried rice extra fancy, what kind of gourmet veggies should I be tossing in?
- 6 Author
Equipment
Before you get cooking, make sure you’ve got the basics. Nobody wants to hunt for a spatula mid-recipe.
Here’s what you’ll want nearby:
| Equipment | Purpose |
|---|---|
| Large Skillet or Wok | For stir-frying everything quickly |
| Spatula | To flip, mix, and show the rice who’s boss |
| Knife & Cutting Board | For getting those veggies into tiny pieces |
| Bowl | Scramble those eggs like a pro before adding |
| Measuring Spoons & Cups | So you can stop “eyeballing” the soy sauce |
A non-stick skillet or wok makes this way easier. Less sticking, less scrubbing later.
Bonus: If you’ve got a rice cooker, cool—use it for perfect rice. If not, honestly, leftover rice is even better for fried rice.
And maybe grab an apron, unless you’re okay with a splash of soy sauce on your shirt. (No shame, it happens.)
Ingredients
Before you start tossing things in the pan, let’s check you’ve got the essentials. No need for a grocery store marathon—most of this is probably already in your kitchen.
Here’s what you’ll want for your veggie fried rice:
| Ingredient | Amount |
|---|---|
| Cooked rice | 3 cups |
| Broccoli florets | 1 cup |
| Carrots (diced) | 1/2 cup |
| Cabbage (shredded) | 1/2 cup |
| Zucchini (chopped) | 1/2 cup |
| Bell pepper (chopped) | 1/2 cup |
| Edamame (shelled) | 1/2 cup |
| Green onions | 3 |
| Eggs | 2 |
| Soy sauce | 3 tablespoons |
| Sesame oil | 1 tablespoon |
| Cooking oil | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Pepper | To taste |
Hate broccoli? Skip it. Only have peas? Toss ’em in. Your fried rice, your rules.
Missing something? Improvise. Fried rice is forgiving, and you can always check out more veggie ideas here if you’re feeling adventurous.
Instructions
- Grab your largest pan or wok. Pour in a little oil and heat it on medium-high until it’s shimmering.
- Add your chopped veggies. Stir them around until they start to soften and get a bit of color.
- Push the veggies to one side. Crack in the eggs and scramble them quickly until they’re fluffy.
- Now, add your cooked rice. Break up any clumps—don’t be shy.
- Pour in the soy sauce and sesame oil. Stir so everything gets evenly coated and happy.
- Sprinkle over the green onions. Give it another stir.
- Taste and adjust with more soy sauce or pepper if you want. And if a little spills, well, that’s just part of the fun.
Want a more detailed walkthrough? Here’s a solid vegetable fried rice guide.
What You Need To Know
Veggie fried rice is one of those rare meals that’s both quick and satisfying, and it leaves barely any mess behind. It’s a clever way to use up leftovers and sneak in some extra veggies, too.
Cold, leftover rice just works best for fried rice. Fresh rice? It gets mushy and tries to ruin all your hard work. Don’t say I didn’t warn you.
This is the kind of dinner you can throw together on a whim, and it’s almost impossible to mess up. The real secret? High heat, a hot pan, and not overthinking it.
If you want more tricks and ideas, check out this easy vegetable fried rice guide.
Frequently Asked Questions
You can make veggie fried rice with pretty much any pan, swap in last-minute veggies, and get that takeout vibe without ever leaving your kitchen. Whether you’ve got a wok or just a trusty old skillet, you’re set.
Do I really need a wok to make a rockin’ veggie fried rice, or can I use my 100-year-old frying pan?
No wok? No worries. Your ancient frying pan is totally fine, as long as it gets hot enough. Spread the rice out so it fries, not steams, and crank that heat.
What’s the secret to getting that ‘takeout’ taste in homemade vegetable fried rice?
Day-old rice is the secret weapon. It’s drier and keeps your fried rice from turning into a sticky mess. Add a little soy sauce, a dash of sesame oil, and fry it hot and fast. That’s what gives it that classic takeout flavor. More tips in this easy veggie fried rice recipe.
Can my leftover veggies from last night’s party become the stars of a sensational fried rice?
Absolutely! Fried rice was basically made for leftovers. Chop up those carrots, broccoli, or peppers and toss them in. Just cut them small so they cook quickly. More ideas for leftovers here.
How do you make veggie fried rice without it turning into a mushy mess of sadness?
Use cold, day-old rice so each grain stays separate. Don’t dump everything in at once—cook in batches if you need to. And go easy on the sauce. Happy rice is dry rice.
Is it cool to throw tofu into my veggie fried rice, or will that break some ancient cooking law?
Tofu is totally welcome here. Just press and cube it, then fry until golden before mixing in. It adds protein and soaks up the sauce like a champ.
If I want to make my fried rice extra fancy, what kind of gourmet veggies should I be tossing in?
Time to show off. Try tossing in shiitake mushrooms, snap peas, or baby corn.
Asparagus tips? Sure, why not. Water chestnuts and bok choy are great too if you’re feeling a little adventurous.
Your rice can absolutely dress up for the occasion.
