Want a SUPER easy, cheap, and filling meal that you know your whole family will love? Look no further because this is the BEST veggie fried rice recipe that only takes a whopping 10 MINUTES to make! Roll up your sleeves because things are about to get delicious in here!
I’ve never met anyone who doesn’t like fried rice - even picky eaters gobble it up! It’s truly the ULTIMATE crowd-pleaser that takes only 10 minutes to make from start to finish.
What You’ll Need for the Best Veggie Fried Rice Recipe
The BEST Rice to Use
Yep, freshly cooked rice is NOT the best to use for fried rice. Ideally, you’ll use day-old cold rice because it creates a flakey texture and rehydrates by absorbing all the sauce. Fresh rice tends to be stickier and doesn’t pick up the sauce as well.
If you’re dying for fried rice asap and don’t want to wait until the next day, first of all, I don’t blame you! Second of all, no worries, I’ve got you covered.
Just slightly reduce the amount of water you use when cooking the rice. Then, once it’s done cooking, spread the rice on a parchment-lined baking sheet to cool and further dry out.
Quick & Easy Mix-Ins
This is the best fried rice recipe that’s extremely versatile! Save time by tossing in frozen vegetables that are already chopped up and there’s no need to thaw them either.
Or, if you have any leftover veggies or meat hanging out in the back of your fridge, clear them out by transforming them into a mouthwatering meal! Fried rice doesn’t judge, all mix-ins are welcome!
Fried Rice Sauce
Making restaurant-quality fried rice comes down to the sauce. Once you’ve mastered that, you’re golden!
The sauce for this fried rice is salty, savory, and slightly nutty. Each ingredient brings something unique:
- Soy Sauces: Dark soy sauce for the deep rich color & light soy sauce for the saltiness
- Oyster Sauce: Adds just a touch of sweetness & so much umami
- Sesame Oil: A little goes a long way to create a deep nutty flavor
- Shaoxing Wine: The secret ingredients to taking your fried rice to the next level & restaurant-quality
- White Pepper: Spice up your fried rice with a little extra flavor & a touch of heat
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BEST Veggie Fried Rice (10 Minutes Only!)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- ½ tablespoon Shaoxing wine
- ½ teaspoon sesame oil
- ⅛ teaspoon white pepper
- 2 eggs beaten
- ¼ medium onion finely chopped
- 5 garlic cloves minced
- 1 ½ cup frozen vegetables
- 2 ½ cups cold cooked rice
- 4 green onions thinly sliced
- 2 tablespoons sesame seeds optional for serving
- In a bowl, combine sauce ingredients. Set aside.
- Heat a large pan or wok on medium-high heat. Add about 1 tablespoon of oil and once it’s hot, pour in eggs. Allow eggs to cook for about 30 seconds, or until it begins to set, then scramble the eggs. Once the eggs are cooked, remove and set aside.
- Add about another tablespoon of oil then add in onions. Cook for about 1 minute or until it’s slightly tender but still crunchy. Add garlic and saute for a few more seconds.
- Toss in frozen vegetables and cook for a couple of minutes then add in the cold rice. Stir and cook for another minute to toast the rice.
- Pour in sauce then the eggs and mix until the sauce covers all the ingredients. Turn off heat and finish with green onions and sesame seeds, if desired. Enjoy!
- Vegetables: Frozen vegetables don't need to be thawed for this recipe, however, it's important to keep the heat high so the fried rice doesn't steam. If you'd prefer to use fresh vegetables, finely dice them and try to keep them uniform so they cook quickly and finish at the same time.
- Protein: Toss in any of your favorite meat if you'd like to bolster your meal! Thinly cut bacon, ham, chicken, or sausage are great options. You can even toss in any leftover protein you need to use up! Just saute the meat before adding in the onions, then follow the rest of the recipe.
- Rice: Cold leftover rice is ideal because it absorbs liquid much easier than freshly cooked rice. Long grain rice creates a flakey restaurant-style fried rice. Avoid sweet, sushi, or glutinous rice because they become stickier and clump.
- Regular / Low-Sodium vs Dark Soy Sauce: Regular and light soy sauces are the most common and used for the salty flavor it adds to food. Dark soy sauce, on the other hand, is used for the deep rich color it gives food. You can typically find it at local Asian markets. I highly recommend using it, however, if you omit it, keep in mind that your dish will come out lighter in color.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. 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.
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