Name: Veggie Fried Rice Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 500 g cooked and completely cooled long-grain white rice (day-old is best); 1 tbsp vegetable oil or other neutral oil; 2 large free-range eggs (lightly beaten); 2 cloves garlic (finely minced); 2 cm piece of fresh ginger (peeled and finely grated); 1 large carrot (finely diced); 1 red bell pepper (finely diced); 150 g frozen peas (thawed); 4 spring onions (thinly sliced (whites and greens separated)); 3 tbsp light soy sauce (or tamari for gluten-free); 1 tbsp dark soy sauce; 1 tsp toasted sesame oil; 1 tsp granulated sugar; A pinch of white pepper

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There is a special kind of satisfaction that comes from transforming a humble bowl of leftover rice into a vibrant, savoury meal. It feels like kitchen alchemy, turning something simple into a dish that’s genuinely exciting to eat. This veggie fried rice recipe is my go-to for exactly those moments. It’s not just about using up leftovers; it’s about creating a meal that’s packed with texture and flavour, where each spoonful offers crisp vegetables, fluffy grains of rice, and a deeply flavourful sauce. My husband, who’s usually picky about meat-free meals, asked for seconds the first time I made this, which is always the highest praise in our house!

What makes this particular veggie fried rice so special is the balance of its savoury sauce and the freshness of the vegetables. We’re not just throwing everything in a pan; we’re building layers of flavour. The ginger and garlic create a fragrant base, the soy sauce mixture provides a salty, umami depth, and a final drizzle of toasted sesame oil lends a wonderful nutty aroma. It’s the kind of dish that fills the whole kitchen with an irresistible scent as you cook.

This recipe is ideal for those busy weeknights when you need something nourishing on the table without a lot of fuss. It’s also wonderfully adaptable, making it a brilliant way to clear out the vegetable drawer. Whether you’re a seasoned cook or just finding your feet in the kitchen, this is a recipe that always delivers a delicious result. It’s become a firm favourite of ours, and I have a feeling it might become one of yours, too.

Recipe Overview

This is a straightforward guide to creating a fantastic veggie fried rice that tastes like it came from your favourite takeaway, but better. The key is in the technique: a very hot wok or pan, cold rice, and a well-balanced sauce. The result is a dish where the rice grains are separate and lightly chewy, the vegetables are tender-crisp, and everything is coated in a glossy, savoury sauce. During testing, I found that letting the rice sit in the hot pan for a minute without stirring helps it get a little toasted, adding another layer of flavour.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Difficulty: Easy

Why You’ll Love This Veggie Fried Rice Recipe

Genuine Flavour: The sauce is the star here. The combination of light soy sauce for saltiness and dark soy sauce for colour and a hint of molasses creates a deeply savoury base that coats every single grain of rice beautifully.
Ready in 30 Minutes: From chopping the veg to sitting down at the table, this entire meal comes together in about 30 minutes, which works beautifully for a hectic midweek dinner.
Flexible Recipe: This is a brilliant ‘use-it-up’ recipe. Have some broccoli florets, sweetcorn, or a lonely courgette? Chop them up and throw them in. It’s a great way to use whatever you have on hand.
Great for Meal Prep: This veggie rice works wonderfully for weekly meal prep. It reheats well and is just as satisfying for lunch the next day. It’s a staple in my weekly rotation.
Family Tested: This recipe was inspired by a simple yet delicious fried rice I had at a tiny family-run spot in Manchester’s Chinatown years ago. My version always gets compliments whenever friends or family come over for an impromptu dinner.

Veggie Fried Rice Recipe

⏱️ 15 min prep • 🍳 15 min cook • 👥 4 servings

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Ingredients You’ll Need

For the best results, having your ingredients prepped and ready to go before you start cooking is essential – this is a fast process! I always recommend using a good quality soy sauce like Kikkoman as it makes a noticeable difference to the final flavour. And the most important ingredient of all is cold, cooked rice; fresh, warm rice will turn sticky and clump together in the pan.

500g cooked and completely cooled long-grain white rice (day-old is best)
1 tbsp vegetable oil or other neutral oil
2 large free-range eggs, lightly beaten
2 cloves garlic, finely minced
2cm piece of fresh ginger, peeled and finely grated
1 large carrot, finely diced
1 red bell pepper, finely diced
150g frozen peas, thawed
4 spring onions, thinly sliced (whites and greens separated)
For the Sauce:
3 tbsp light soy sauce (or tamari for gluten-free)
1 tbsp dark soy sauce
1 tsp toasted sesame oil
1 tsp granulated sugar
A pinch of white pepper

Elena’s Tip: If you don’t have leftover rice, you can cook a fresh batch. Just spread it out on a baking tray and pop it in the fridge for at least an hour (or the freezer for 15-20 minutes) to cool it down quickly and dry it out.

How to Make This Veggie Fried Rice Recipe

The process for making this fried rice is all about high heat and speed. It’s a stir-fry, which means constant movement. Get your largest frying pan or wok and have all your ingredients measured and sitting next to the hob before you turn on the heat.

Prepare the Sauce and Eggs: In a small bowl, whisk together the light soy sauce, dark soy sauce, toasted sesame oil, sugar, and white pepper. Set this aside. Heat your wok or large frying pan over a medium-high heat with half a tablespoon of vegetable oil. Pour in the beaten eggs and scramble them for 1-2 minutes until just cooked. Remove from the pan and set aside.
Sauté the Aromatics: Add the remaining half tablespoon of oil to the hot pan. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. Be careful not to let them burn.
Cook the Vegetables: Add the diced carrot, red pepper, and the white parts of the spring onions to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. They should still have a bit of a bite.
Add the Rice: Now, add the cold cooked rice to the pan. Use your spatula or spoon to break up any large clumps. Continue to stir-fry, tossing the rice with the vegetables for about 3-4 minutes. You want to ensure every grain is heated through. What works best for me is pressing the rice flat against the pan for 30 seconds to get some lovely toasted bits before stirring again.
Pour in the Sauce: Pour the prepared sauce mixture all over the rice. Stir everything together quickly and thoroughly, ensuring the rice and vegetables are evenly coated. The rice should take on a lovely rich brown colour.
Finishing Touches: Add the thawed peas and the cooked scrambled egg back into the pan. Break the egg up into smaller pieces as you stir. Continue to cook for another 1-2 minutes.
Serve Immediately: Turn off the heat. Fold in the green parts of the spring onions. Give it one final toss and serve your veggie fried rice immediately while it’s piping hot.

Tips From My Kitchen

Temperature Control: The single most important factor for good fried rice is a searingly hot pan. This is what prevents the rice from steaming and becoming mushy. Allow your wok or pan to get very hot before adding the oil. If your pan isn’t big enough, it’s better to cook in two smaller batches than to overcrowd one.
The Secret Step: Always use cold, day-old rice. I cannot stress this enough! As rice cools, the starches undergo a process called retrogradation, which firms up the grains and reduces moisture. This is the secret to achieving that perfect, non-sticky fried rice texture. Serious Eats explains the science behind this brilliantly.
Make-Ahead: You can get ahead by chopping all your vegetables and mixing the sauce ingredients in a jar up to 2 days in advance. Store them in airtight containers in the fridge. This turns a 30-minute meal into a 15-minute one! If you’re looking for other speedy dishes, my Sticky Sweet Teriyaki Chicken Bowls also benefit from this kind of prep.
Storage: Leftover veggie fried rice can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, ensure it is heated through thoroughly. It’s important to cool and store rice safely; the Food Standards Agency has helpful guidelines on this.

What to Serve With This Veggie Fried Rice

While this is a wonderful standalone meal, it also works beautifully as a side dish. Here are a few of my favourite pairings:

Crispy Chilli Oil: A spoonful of crispy chilli oil on top adds a fantastic texture and a gentle, warming heat that complements the savoury sauce.
A Simple Cucumber Salad: A refreshing, lightly dressed cucumber salad provides a cool, crisp contrast to the warm, rich rice.
Protein Addition: For a more substantial meal, this fried rice is a brilliant base for other dishes. It’s particularly good alongside my Savory Beef And Broccoli Stir Fry Recipe.
Drink Pairing: A cold, light lager or a simple pot of jasmine green tea are both excellent choices that won’t overpower the flavours of the dish.

Frequently Asked Questions

Can I make this ahead of time?

While fried rice is best served fresh, you can absolutely make it ahead. Store it in the fridge for up to 3 days. To reheat, you can microwave it or, for best results, stir-fry it in a hot, lightly oiled pan for a few minutes until piping hot. You may need a splash of water to loosen it up.

Why did my veggie fried rice turn out mushy?

This is the most common issue, and it almost always comes down to the rice. If you use freshly cooked, warm rice, it contains too much moisture and will steam in the pan, leading to a sticky texture. Using thoroughly chilled, day-old rice is the solution. The other culprit could be overcrowding the pan, which also lowers the temperature and causes steaming.

How do I store leftovers?

Cool the fried rice as quickly as possible (within one hour) and transfer it to an airtight container. Store it in the refrigerator and consume within 3 days. Always reheat it until it is steaming hot throughout before serving. I do not recommend freezing fried rice, as the texture of the rice and vegetables can become watery upon thawing.

What other vegetables can I use in this recipe?

This recipe is incredibly versatile! Feel free to substitute with what you have. Finely chopped broccoli or cauliflower florets, sweetcorn, mushrooms, baby corn, or shredded cabbage are all fantastic additions. Just be mindful of cooking times – add harder vegetables like broccoli earlier and softer ones like mushrooms a bit later.

Can I use brown rice for this recipe?

Yes, you can use brown rice. The texture will be chewier and nuttier, which is also delicious. The same rule applies: it must be cooked and thoroughly chilled beforehand. Because brown rice grains are sturdier, you might find it even easier to work with than white rice. If you enjoy this, you should also try my other Simple Egg Fried Rice For Dinner recipe which works with both types.

Veggie Fried Rice Recipe

A quick and flavorful veggie-packed fried rice, perfect for using up leftover rice. This easy dish comes together in minutes, making it an ideal weeknight meal.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 345

Ingredients Method Notes

Ingredients

500 g cooked and completely cooled long-grain white rice day-old is best
1 tbsp vegetable oil or other neutral oil
2 large free-range eggs lightly beaten
2 cloves garlic finely minced
2 cm piece of fresh ginger peeled and finely grated
1 large carrot finely diced
1 red bell pepper finely diced
150 g frozen peas thawed
4 spring onions thinly sliced (whites and greens separated)

For the Sauce

3 tbsp light soy sauce or tamari for gluten-free
1 tbsp dark soy sauce
1 tsp toasted sesame oil
1 tsp granulated sugar
A pinch of white pepper

Method

Prepare the Sauce and Eggs: In a small bowl, whisk together the light soy sauce, dark soy sauce, toasted sesame oil, sugar, and white pepper. Set this aside. Heat your wok or large frying pan over a medium-high heat with half a tablespoon of vegetable oil. Pour in the beaten eggs and scramble them for 1-2 minutes until just cooked. Remove from the pan and set aside.
Sauté the Aromatics: Add the remaining half tablespoon of oil to the hot pan. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. Be careful not to let them burn.
Cook the Vegetables: Add the diced carrot, red pepper, and the white parts of the spring onions to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. They should still have a bit of a bite.
Add the Rice: Now, add the cold cooked rice to the pan. Use your spatula or spoon to break up any large clumps. Continue to stir-fry, tossing the rice with the vegetables for about 3-4 minutes. You want to ensure every grain is heated through. What works best for me is pressing the rice flat against the pan for 30 seconds to get some lovely toasted bits before stirring again.
Pour in the Sauce: Pour the prepared sauce mixture all over the rice. Stir everything together quickly and thoroughly, ensuring the rice and vegetables are evenly coated. The rice should take on a lovely rich brown colour.
Finishing Touches: Add the thawed peas and the cooked scrambled egg back into the pan. Break the egg up into smaller pieces as you stir. Continue to cook for another 1-2 minutes.
Serve Immediately: Turn off the heat. Fold in the green parts of the spring onions. Give it one final toss and serve your veggie fried rice immediately while it’s piping hot.

Notes

For best results, use day-old, cold rice to prevent it from getting mushy. Store leftovers in an airtight container in the refrigerator for up to 3 days.

I really hope this veggie fried rice recipe becomes a reliable and much-loved meal in your kitchen, just as it is in mine. It’s proof that a few simple ingredients, when treated with a little care, can create something truly satisfying. If you try it, I would love to hear how it turned out for you. Please leave a comment below and let me know! Happy cooking!
– Elena Rodriguez