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Vegetable Fried Rice – Quick Vegetarian Recipes for Dinner

Honestly, this Vegetable Fried Rice recipe feels like that trusty friend who shows up whenever you need a quick, satisfying meal—and never lets you down. There’s something magical about tossing colorful veggies and fluffy rice in a hot pan, the sizzling sound filling the kitchen with mouthwatering aromas of garlic and soy sauce. It’s fast, flavorful, and exactly the kind of dish I reach for when my fridge is looking a little bare but I still want something fresh and veggie-packed. Plus, it’s incredibly forgiving—missed measuring a bit of sauce? No worries. Forgot to prep veggies in advance? No sweat, you’re cooking with good vibes here.

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

3 cups cooked jasmine rice (preferably day-old, cold)
2 tbsp vegetable oil (or any neutral oil)
1 cup diced carrots
1 cup frozen peas (thawed)
1/2 cup diced bell peppers (any color)
3 green onions, sliced thin
2 cloves garlic, minced
2 large eggs, lightly beaten (optional, skip for vegan)
Salt and pepper, to taste

For the Sauce / Garnish:

3 tbsp soy sauce (low sodium recommended)
1 tsp toasted sesame oil
1/2 tsp ground white pepper or black pepper
Optional: chopped cilantro or sesame seeds for garnish

How I Make It

Step 1:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced carrots and cook for 2-3 minutes until they start to soften but still hold a little crunch.

Step 2:

Throw in the bell peppers, peas, and garlic. Stir-fry for another 2 minutes until fragrant and vibrant colors pop. Don’t let the garlic burn—stir often!

Step 3:

Push the veggies to one side of the pan and pour the beaten eggs into the empty space. Scramble gently until just set and then mix everything together. Skip this step if you want it vegan—just add a bit more oil.

Step 4:

Add the cold rice next, breaking apart any clumps. Stir-fry everything vigorously for 3-4 minutes so the rice heats evenly and starts to toast slightly on the bottom—that’s where the flavor magic happens.

Step 5:

Pour in the soy sauce, sesame oil, and pepper. Toss to coat all the rice and veggies in that savory glaze. Taste and adjust seasoning here—maybe a splash more soy sauce or a pinch of salt, if needed.

Step 6:

Finally, stir in the sliced green onions and turn off the heat. Serve hot, garnished with sesame seeds or chopped cilantro if you’re feeling fancy.

Variations & Tips

Use brown rice or cauliflower rice for healthier options—cooking times may vary slightly.
Swap in other quick-cooking veggies like corn, snap peas, or zucchini ribbons for seasonality.
For a spicy kick, add crushed red pepper flakes or a dash of sriracha when adding the soy sauce.
If you want extra protein, toss in tofu cubes or cooked chickpeas.
Cold leftover rice works best—freshly cooked rice may turn mushy, so spread it out on a sheet pan to cool if in a rush.
Don’t crowd the pan! If your skillet is small, cook in batches to keep that perfect fried texture.

How I Like to Serve It

This vegetable fried rice is my go-to weeknight dinner, especially when paired with steamed dumplings or a simple cucumber salad to cool things down. When fall rolls around, a bowl of this with a side of miso soup feels just like a warm kitchen hug. On casual weekends, I love doubling the batch and packing it as a hearty lunch for work or school.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a hot skillet with a splash of water or oil to revive texture.
Substitute tamari or coconut aminos for soy sauce if gluten-free.

Closing: This vegetable fried rice always comes together quickly, tastes like a little celebration in your mouth, and feels like a cozy win no matter what kind of day you’re having.