Classic, cozy, and fast—let’s do it 🍚🥕
Here’s a reliable veggie fried rice that tastes like takeout (but better).
Vegetable Fried Rice
Ingredients
- 3 cups cold, cooked rice (day-old is best)
- 2 tbsp oil (neutral or sesame)
- 2 eggs, beaten (optional)
- ½ cup onion, diced
- 1 cup mixed veggies
(carrots, peas, corn, green beans, bell pepper—whatever you’ve got) - 2 cloves garlic, minced
- 2–3 tbsp soy sauce (or tamari)
- 1 tsp sesame oil
- ½ tsp white or black pepper
- Optional: sliced green onions, chili crisp, ginger
How to make
- Scramble eggs
Heat 1 tbsp oil in a hot pan or wok.
Add eggs, scramble quickly, remove and set aside. - Stir-fry veggies
Add remaining oil.
Sauté onion 1–2 min, then add veggies. Cook until just tender. - Add garlic (and ginger)
Cook 30 seconds—don’t let it burn. - Rice time
Add cold rice. Break it up and spread it out.
Let it sit untouched for 30–60 seconds so it gets a little crispy. - Season
Add soy sauce, pepper, and sesame oil.
Toss well, then add eggs back in. - Finish
Taste and adjust salt. Top with green onions or chili crisp.
Pro tips 🔥
- Hot pan + cold rice = no mush
- Don’t overdo soy sauce—add more at the end
- A splash of water or broth can help steam veggies if needed
Easy upgrades
- 🧄 Extra garlic + butter (hibachi vibes)
- 🍍 Pineapple for sweet contrast
- 🥦 Broccoli or mushrooms for umami
- 🌱 Make it vegan: skip eggs, add tofu or edamame
Want a restaurant-style, no-egg, or spicy garlic version?
