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vegetarian fried rice in a large white bowl
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Vegetarian Fried Rice (Better Than Takeout!)

This Easy Vegetarian Fried Rice is quick, flavorful, and better than takeout. Made in one pan with simple ingredients, it’s the perfect way to turn leftover rice into a satisfying meal!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinner, vegan dinner
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Author: Brita Britnell

Ingredients

  • 2 cups white rice day old or, if using fresh rice, spread fresh rice out on a plate or baking sheet for 10 minutes before using
  • 1 ½ tablespoons canola oil or vegetable oil, divided
  • ½ cup onion diced
  • 1 large carrot diced
  • 2 garlic cloves minced
  • 3 green onions sliced thin
  • ½ cup frozen peas
  • 2 teaspoons soy sauce
  • 1 teaspoon toasted sesame oil
  • Salt & Pepper to taste white pepper if you like

Optional:

  • ½ tablespoon canola oil
  • 1 egg

Instructions

  • If using day old rice, break apart any clumps before starting cooking. Heat your wok or heavy flat bottomed skillet with 1 tablespoon canola oil until it just starts to smoke, add your rice, stir consistently to evenly toast for about 3 minutes. Depending on your pan size you may prefer to do this in two batches.
  • Create a space in the middle of your pan, add remaining ½ tablespoon canola oil, then your veggies (minus frozen peas). Cook for 1 minute, then mix with the rice.
  • If adding egg, move rice/veggie mixture to one side of the pan, add ½ tablespoon oil, scramble egg in pan, then mix with the rice.
  • Add soy sauce and toasted sesame oil to the pan, stir to coat. Add salt and pepper to taste.
  • Add frozen peas and stir 1-2 minutes till the peas are warmed through, then remove from heat and serve.

Notes

Storage Instructions - Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet for best texture or microwave for convenience.
Veggies - Other veggies that work great with this depending on preference/what you have on hand:
  • Bell Peppers
  • Snow Peas
  • Mung Bean Sprouts
  • Shiitake Mushrooms

Nutrition

Calories: 475kcal | Carbohydrates: 84g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 203mg | Potassium: 334mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3158IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 2mg
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