Fried rice without veggies is like a movie without popcorn. Just rice alone? Nah. Veggies add that pop of flavor, color, and crunch that’s devastatingly obvious when it’s not there. Plus it’s more fun when everyone can enjoy it! Your vegetarian (and meat-loving) homies will thank you for this 10-minute Vegetable Fried Rice with Egg because they gotta eat good too!
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🎥 Watch How to Make the Recipe
👩🏽🍳 Key Tips
- Use Cold Dry Rice: Leftover rice is ideal! That’s because it’s drier and absorbs all that delicious liquid seasonings easily for SUPER flavorful rice! Freshly cooked rice has a lot more moisture, which easily turns out mushy if it isn’t prepped properly.
- If Using Freshly Cooked Rice: Cook the rice with a little less water so it comes out drier than usual. Then, spread it out on a baking sheet to cool completely. You can even pop it in the fridge to speed up the process!
- Break Up Any Clumps: Before tossing the rice in the pan, break up any clumps so the rice cooks and absorbs the seasoning sauce evenly.
- Cook on High & Avoid Overcrowding: Remember, excess moisture is not invited to this meal, so cook on high or medium-high heat so your ingredients toast and char instead of steam. Overcrowding also creates steam, so use the largest pan or wok you have!
- Season Oil with Aromatics: This is a simple vegetable fried rice recipe but we’re seasoning every layer, including the oil! That garlicky oniony oil is that starting point full of flavor, so keep a close eye on the garlic doesn’t burn. Otherwise, you’ll have to start over because burnt garlic is potent and NOT it.
- Pour Sauce Along Edges of the Wok: This simple little tip turns up the volume of that seasoning sauce because the sugars caramelize and soy sauce flavor gets enhanced.
- Easy Glow-Ups: If you’re feeling extra fancy, serve your veggie fried rice with a spicy drizzle of chili garlic oil, a garnish of toasted sesame seeds, or fresh cilantro.
🥘 Ingredient Tips
Jasmine rice or long-grain rice is the best rice to use for fried rice because it creates a flakey texture like your fave Asian Takeout spot. Short or medium-grain rice is stickier and the rice easily clumps together.
This easy Chinese fried rice with egg is a Pantry Staple Meal and if you need a sign to use up those sad vegetables rolling around in the back of your fridge - This. Is. It! Dice them up uniformly so they cook quickly & evenly.
Frozen veggies work too & save you even more time chopping! If you go the frozen vegetable fried rice route, stir-fry the veggies long enough to evaporate excess moisture. You don’t want your veggie fried rice to turn soggy or mushy!
Create a powerhouse of flavor from the seasoning sauce:
- Regular Soy Sauce adds saltiness and we’re using REGULAR soy sauce, not light/low-sodium here.
- Mushroom “Oyster” Stir-Fry Sauce is sweet, salty, & umami - a powerhouse seasoning in itself that adds a TON of flavor bottled up in a single container! Oyster sauce also works if you aren't trying to keep the recipe strictly vegetarian.
- Dark Soy Sauce is what restaurants use for that deep rich color! This is different from regular soy sauce because it’s primarily used for its color rather than flavor. You can find it at Asian market or online.
- Shaoxing Wine is a Chinese cooking wine commonly used in Chinese restaurants in sauces and marinades to amplify the flavors in the dish. You can find it at local Asian markets or online.
- Sesame Oil is another signature flavor in fried rice & must in every Asian household! A little goes a long way for a deep nutty flavor.
See recipe card for quantities.
What are the Secret Ingredients to Fried Rice?
Soy Sauce gives Chinese fried rice its signature flavor, BUT the secret is the technique! Pour it along the edges of wok for a smoky & amplified flavor. For restaurant-quality flavor, also use Shaoxing Wine (a Chinese cooking wine) to amplify flavor. MSG is another commonly used ingredient in fried rice, but completely optional.
🔪 How to Make Vegetable Fried Rice
Step 1: Cook Eggs. Heat a wok on medium-high heat with about a tablespoon of oil. Pour in the eggs and once it starts to set along the edges, use a spatula to move the edges to the center. Continue until the eggs are just cooked then remove & set aside.
Step 2: Cook Aromatics & Vegetables. Add a little more oil if the wok looks dry, then toss in onions. Cook for a few seconds until the onions are soft and turning translucent. Toss in the garlic & cook for a few more seconds. Keep a close eye so the garlic doesn’t burn!
Add the vegetables in and stir-fry until they’re tender but still crunchy. If you’re using frozen vegetables, make sure all the excess moisture evaporates before adding the rice.
Step 3: Cook & Season Rice. Add the rice, break up any chunks, and toss the rice in the aromatic. Let the rice toast for about a minute, then turn up the heat to high. Pour in the sauce along the edges of the wok to create a char. Continue to toss the veggie fried rice until the sauce is absorbed.
Spread the rice into an even layer as much as possible & let it sit untouched for about 30 seconds to allow the sugars to caramelize, then mix again.
Step 4: Add Eggs & Sesame Oil. Add the eggs back in and drizzle in sesame oil. Mix well then turn off heat. Finish with green onions, give a final toss to your vegetable fried rice with eggs, then enjoy!
💭 Recipe FAQs
Store any leftovers in an airtight container for up to 4 days in the fridge.
Reheat in the pan or wok with a splash of water or in the microwave until warm.
Since fried rice is cooked on high heat, cook with a high smoke point oil, such as avocado oil, grapeseed oil, canola oil, vegetable oil, or peanut oil. Low smoke point oil like olive oil isn’t ideal because it can’t hold up to the high heat and you’ll end up with a smoky kitchen!
Cooking on high heat to toast ingredients and create a smoky “wok hei” flavor. Also, use Shaoxing wine (Chinese cooking wine) to deglaze the wok and enhance the seasonings for your egg fried rice.
Just a small sprinkle of sugar adds a touch of sweetness that compliments the saltiness of the soy sauce and caramelizes the fried rice for an even deeper / complex flavor.
🥗 What to Serve with Veggie Fried Rice
🍚 Craving More Fried Rice?
- Keep it simple with 5-minute Egg Fried Rice, or go for a glow-up with Golden Fried Rice that’s served to impress!
- For seafood lovers, this Shrimp Fried Rice is a quick, no-stress meal that feels fancy (without the heavy price tag)!
- This Chicken Fried Rice is your ultimate Friday night BFF when all you want to do is melt into the couch and chill. One pot, less dishes, maximum joy!
- Ballin’ on a budget? Step up your meal prep game with Steak Fried Rice—a cheap, filling, one-pan wonder that'll keep you satisfied all week.
Let's Get Cooking!
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Vegetable Fried Rice with Egg
Watch How to Make It!
Ingredients
Sauce
- 2 tablespoons soy sauce
- 1 tablespoons Shaoxing wine
- 4 teaspoons Mushroom “Oyster” Stir-Fry Sauce
- 1 teaspoons dark soy sauce
- ¼ teaspoon sugar
- ¼ teaspoon white pepper
Ingredients
- 2 eggs beaten
- ½ large onion finely chopped
- 7 garlic cloves minced
- 1 cup frozen vegetables
- 3 cups cooked white rice packed
- 1 teaspoon sesame oil
- 2 green onions thinly sliced
- ½ tablespoons sesame seeds optional for serving
Instructions
- In a mixing bowl, make the sauce by whisking together soy sauce, shaoxing wine, oyster sauce, sugar, white pepper, & dark soy sauce. Set aside.
- Heat a wok on medium-high heat with about a tablespoon of oil. Pour in eggs and scramble until just cooked (still a touch wet) then remove & set aside.
- Add a little more oil if the wok looks dry, then toss in onions. Cook for a few seconds until the onions turn translucent, then toss in garlic & cook for a few more seconds. Keep a close eye so the garlic doesn’t burn.
- Add the vegetables & cook for about 1-2 minutes, or until the vegetables are tender & excess liquid has evaporated.
- Toss in the rice, mix well, & break up any chunks of rice. Increase heat to high, then pour in the sauce along the edges of the wok to create a char. Mix well until the sauce is absorbed into the rice, then spread into an even layer as much as possible & allow it to sit for about 30 seconds to allow rice to caramelize, then mix again.
- Add eggs back in, then drizzle in sesame oil. Mix well then turn off heat. Finish with green onions, give a final toss, & enjoy!
Notes
- Convenient Veggies: No need to thaw frozen vegetables. Keep the heat high to avoid steaming the fried rice. For fresh veggies, dice them finely and keep them uniform for quick and even cooking.
- Protein Boost: Add your favorite meat for extra flavor. Thinly cut bacon, ham, chicken, or sausage work well. Leftover protein can be used too. Saute the meat before adding onions, then continue with the recipe.
- Rice Tips: Cold leftover rice absorbs liquid better than freshly cooked rice. Long grain rice creates flakey restaurant-style fried rice. Avoid sweet, sushi, or glutinous rice as they become stickier.
- Soy Sauces: Regular and light soy sauces add salty flavor. Dark soy sauce provides a deep, rich color. It's highly recommended, but omitting it will result in a lighter-colored dish. Find both at Asian markets.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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