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This Vegetarian Fried Rice recipe is one of those dinners I make when I have no plan but still want something super satisfying. It’s quick, flexible, and honestly better than takeout!
Love a good rice recipe? You need to try our Tofu Fried Rice as well as our Broccoli Cheddar Rice Bake and our Crispy Tofu Rice Bowls!
Why you’ll love this simple quick meal!
Growing up, the local Chinese restaurant was our go to place for take out and I always loved to get the fried rice! I mean, I still do but sometimes I love making it at home, especially when I have leftover rice that needs to be used up. It’s a great way to use up random veggies in your fridge! That being said, I’ve also made this with bags of frozen veggies and it turns out great. Just use what you have!
Why You’ll Love This Recipe
- Great for a busy weeknight because it’s ready in about 20 minutes
- Perfect way to use leftover rice
- Totally customizable with whatever veggies you have
- Optional egg for extra protein
- One pan = minimal cleanup
In this post…
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- White rice (day-old preferred) – Day-old rice gives you that classic fried rice texture. Fresh rice works too, just let it dry out a bit first. I like either jasmine rice or basmati rice in this recipe but you could also use brown rice.
- Canola oil (or vegetable oil) – Neutral oil is key for that classic flavor. You can sub avocado oil if needed.
- Onion + garlic – Adds a savory base. Yellow or white onion both work.
- Carrot – Classic fried rice veggie with a little sweetness and texture.
- Green onions – Adds freshness and a mild bite at the end.
- Frozen peas -green peas are easy and classic! No need to thaw ahead of time.
- Soy sauce – Brings that salty, umami flavor. I prefer to use low-sodium soy sauce but tamari or coconut aminos work as well!
- Toasted sesame oil – Adds depth and that signature fried rice flavor. A little goes a long way.
- Optional egg – Adds protein and richness. Totally optional but recommended. If vegan, you could also try using a vegan egg product!
- Other fresh vegetables you could use – bell pepper, shiitake mushrooms, snow peas or snap peas,
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Heat oil in a skillet or wok over medium heat and add in your rice. If using day old rice, you may need to break up the clumps a bit. In a center of the skillet, add in the onion, garlic, and carrot, and cook for a minute. Mix into the rice.
- Make space on the side of the pan and add in the egg (if using) and scramble lightly before mixing the cooked eggs into the rice. Add the soy sauce and sesame oil. Mix in the frozen peas and cook until heated through. Season to taste and enjoy!
Recipe Tips
- Use cold, day-old rice for best texture (prevents soggy fried rice). Fresh rice is moist and hard to fry.
- Cook over high heat to get that slightly crispy, toasted flavor
- Don’t overcrowd the pan! Cook the rice in batches if needed
- Add sauces at the end to avoid sogginess
- Taste and adjust salt at the end because soy sauce varies in saltiness!
- White pepper is classically used in fried rice but really whatever you have will work well!
Frequently Asked Questions
Yes! Just spread it out on a baking sheet and place in the fridge for 10–15 minutes to dry it out a bit first.
Jasmine or long-grain white rice works best because it stays fluffy and separate.
Absolutely. A large skillet works perfectly.
Vegetarian Fried Rice (Better Than Takeout!)
Video
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
- Bell Peppers
- Snow Peas
- Mung Bean Sprouts
- Shiitake Mushrooms
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
