This Easy Veggie Fried Rice is my official hero recipe, the meal that rescues sad, forgotten vegetables from the back of my crisper drawer and transforms them into a dinner that my whole family gets excited about. It’s my delicious, twenty-minute solution to the dreaded “what’s for dinner?” panic.
For years, I was convinced that making truly great fried rice at home was a restaurant secret I would never crack. My early efforts were always a disaster. I’d use freshly cooked, warm rice, and it would turn into a gummy, sticky mess in the pan. The vegetables would steam instead of sizzle, and the whole thing would be a bland, disappointing pile. It was nothing like the fluffy, flavorful fried rice I loved from my favorite takeout spot.
The first time I tried it this way, it was pure magic. I finally got that perfect sizzle. I tossed in whatever veggies I had on hand—some chopped carrots, a handful of frozen peas, a lonely bell pepper—and watched them stay crisp and vibrant. By the time I added the rice and the simple soy sauce mixture, I had a steaming, colorful, and absolutely gorgeous meal in a bowl. This wasn’t just “good enough”; this Easy Veggie Fried Rice was genuinely better than takeout, and it was ready in a flash.
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Why You’ll Fall in Love with This Easy Veggie Fried Rice
This isn’t just a recipe for using up leftovers, it’s a weeknight game plan that will make your life so much easier and more delicious. Here’s why this Easy Veggie Fried Rice will become your new go-to.
- It’s Unbelievably Fast and Easy: This is the ultimate 20-minute meal, from start to finish. It’s all cooked in one pan, which means cleanup is a breeze. It is genuinely faster, cheaper, and healthier than waiting for a food delivery driver.
- It Tastes Better Than Takeout: This is not an exaggeration. When you make it at home, the flavors are so much fresher and more vibrant. You get the perfect savory sauce and crisp vegetables without the heavy, greasy feeling that often comes with restaurant versions.
- It’s a “Clean-Out-the-Fridge” Champion: This recipe is incredibly versatile and forgiving. It’s the perfect way to use up whatever vegetables are lingering in your crisper drawer. Carrots, broccoli, peas, corn, bell peppers, edamame, cabbage—they all work beautifully here.
The Health Benefits of Easy Veggie Fried Rice
It’s always a win when a meal this delicious and fast is also secretly working hard to nourish your body. This Easy Veggie Fried Rice is a fantastic way to pack a huge amount of nutrients into your day. It’s a true “rainbow in a bowl,” loaded with a variety of fresh vegetables that provide essential fiber, vitamins, and minerals. By making it at home, you have complete control over the amount of oil and sodium, making it a heart-healthy choice you can feel great about serving to your family. It’s a naturally vegetarian meal that can easily be made vegan (by omitting the egg) and gluten-free (by using tamari or coconut aminos instead of soy sauce).
Perfect Occasions for This Easy Veggie Fried Rice
- The Ultimate Busy Weeknight Dinner: This is its number one job. When you need a healthy, filling, and incredibly flavorful meal on the table in a flash after a hectic day, this recipe is your best friend.
- A Fantastic and Easy Lunch: This dish is perfect for using up leftovers from the night before, or for making a big batch for meal prep. It reheats beautifully, making for a lunch you’ll actually be excited to eat at the office or at home.
- The “I Don’t Know What to Make for Dinner” Solution: We all have those nights where the fridge seems empty and inspiration is low. With just a few pantry and freezer staples like leftover rice and frozen veggies, you can whip up this impressive and satisfying meal without a special trip to the store.
This Easy Veggie Fried Rice is your key to a delicious, lightning-fast meal that proves you never have to settle for a boring Breakfast, no matter how busy you are.
Chef’s Notes: Easy Veggie Fried Rice
• Let rice rest undisturbed after cooking – This allows steam to finish the job and keeps grains fluffy. Lifting the lid early releases heat and moisture too soon.
• Sauté veggies until just tender – Onion should be translucent, not browned. This keeps the flavor sweet and the texture crisp.
• Scramble egg gently for soft ribbons – Pushing veggies aside creates space for controlled cooking. Stir slowly to avoid overcooked curds.
• Use tamari for gluten-free depth – It mimics soy sauce’s umami while keeping the dish safe for gluten-sensitive eaters.
• Add rice last for best texture – Toss gently to coat grains without breaking them. A quick stir ensures even seasoning.
• Customize with add-ins – Try bell pepper, shredded carrots, or leftover roast meat for extra flavor and color.
• Finish with sesame oil for richness – A drizzle adds nutty depth. Optional but elevates the dish to restaurant-style.
• Serve with protein or greens – Pair with grilled tofu, steamed bok choy, or a fried egg for a complete meal.
• Reheat leftovers in a skillet – Add a splash of water or tamari to revive moisture and flavor.
• Make it vegan with tofu or egg substitute – Crumbled silken tofu or plant-based egg works beautifully.
Quick Veggie Fried Rice
4
servings5
minutes15
minutes105
kcal5
minutes25
minutesReady in under 25 minutes, this vibrant fried rice pops with fresh peas, sweet onions, and a perfectly scrambled egg. It’s a weeknight hero that’s easy, customizable, and wallet-friendly—just like your favorite takeout but homemade in minutes! Imagine restaurant-style grains infused with savory tamari and a touch of sesame aroma, all tossed together by you. Get excited—this is the ultimate fuss-free rice dish your family will devour!
Ingredients
- Rice Seasonings
1 cup quick-cook rice
1 cup water
2 tablespoons tamari (or soy sauce)
½ teaspoon fine sea salt
- Veggies Egg
1 teaspoon neutral oil (canola or avocado)
½ medium yellow onion, finely diced
¾ cup frozen peas and green beans mix
1 large egg, beaten until smooth
¼ teaspoon freshly ground black pepper
- Alternative Ingredients
Tamari: replaces soy sauce for a gluten-free option
Brown rice: replaces instant rice cook time will increase
Olive oil: alternative to neutral oil for a more robust flavor
Scallions: swap in place of diced onion for a milder bite
Mixed frozen vegetables: use any blend instead of peas and beans
Vegan egg substitute or crumbled tofu: replaces egg for vegan diets
Sea salt: stands in for kosher salt or fine salt
White pepper: can replace black pepper for a subtler heat
Directions
- Rice Preparation – Combine water, tamari, and salt in a medium saucepan. Bring to a gentle boil over medium-high heat (about 5 minutes). Once bubbling, stir in the rice, cover immediately, and remove from heat. Let it rest untouched for 5 minutes until fluffy.
- Veggie Sautéing – Heat the oil in a nonstick pan over medium heat for 1 minute. Add the diced onion and vegetable mix, stirring occasionally until softened and fragrant (2–3 minutes). This step mellows the onion’s sharp edge and coaxes out the peas’ natural sweetness.
- Egg Scramble – Push the veggies to one side of the skillet, creating space for the egg. Pour the beaten egg into the cleared area, letting it set for 20–30 seconds. Gently fold the egg into the veggies, scrambling until just cooked (about 2 minutes); this technique keeps the egg tender.
- Final Combine – Add the cooked rice to the pan, folding everything together until evenly distributed (about 1 minute). Season with black pepper and taste; adjust with extra tamari or a pinch of chili flakes if you like heat (optional). Serve piping hot as a main dish or a colorful side.
Equipment
- nonstick pan
- stainless steel cookware set
- Mixing bowls
- measuring cups and spoons
Notes
- • For fluffy rice, let it rest undisturbed after cooking—avoid lifting the lid.
• Serve alongside steamed bok choy, grilled chicken, or crispy tofu for a balanced meal.
• Stir in diced bell pepper, shredded carrots, or leftover roast pork to boost color and flavor.
• If you’d like more depth, drizzle a little toasted sesame oil at the end.
• To make this gluten-free, be sure to use tamari or a certified GF soy sauce.
Nutrition Facts
- Serving Size: 1g
- Calories: 105kcal
- Fat: 3g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 1.5g
- Cholesterol: 55mg
- Sodium: 600mg
- Potassium: 150mg
- Carbohydrates: 16g
- Fiber: 1g
- Sugar: 1g
- Protein: 4g
- Vitamin A: 300IU
- Vitamin C: 6mg
- Calcium: 20mg
- Iron: 1mg
FAQs: Easy Veggie Fried Rice
can I use brown rice instead of instant
Absolutely. Cook ahead and chill before using. Texture will be chewier and more nutritious.
how long does this keep
Up to 3 days refrigerated. Reheat in a skillet with a splash of water or tamari.
can I freeze veggie fried rice
Not recommended. Texture of rice and veggies may suffer. Best enjoyed fresh or refrigerated.
what’s the best rice for fried rice
Day-old jasmine or long-grain white rice works best. Avoid sticky or short-grain varieties.
what sides pair best with this
Steamed greens, cucumber salad, miso soup, or pickled radish. For drinks, try iced tea or citrus water.
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