A bowl of fried rice is simply satisfying and comforting for fall dinners. It’s simple yet packed with flavor, hearty but not too heavy, and versatile enough that even kids will love it!
Whether you’re using leftover rice or cooking it fresh, fried rice is a quick go-to meal that transforms simple ingredients into a delicious, comforting dish.
My mom makes the best Indo-Chinese food. Vegetable fried rice or Schezwan fried rice is often made when she’s lazy or doesn’t want to cook the whole meal.
The good thing about this fried rice is, that it is chocked full of colorful veggies, which makes it healthy and delicious at the same time.
You just can never go wrong with Chinese food at home, it is easy to make and less complicated.
This fried rice is the best accompaniment to a variety of Asian dishes such as chili paneer, tofu stir fry, or any sauce-based dish.
Why you’ll love this
- A quick one-pot recipe made in under 30 minutes
- Perfect easy dinner for cozy fall and winter seasons!!
- Loaded with colorful veggies // great for meal prep
- Surprisingly easy // minimal and healthy ingredients
- A healthy, wholesome, and protein-packed dinner recipe
- Comforting, warming, and satisfying
Homemade Vegetable Fried Rice Ingredients
Alright, let’s talk about the ingredients for this delicious homemade fried rice. You’ll need just a few kitchen staples to get started, but don’t worry—it’s all super simple and totally customizable based on what you have in your kitchen.
- Rice: I always use cooked, chilled rice for any type of fried rice recipe. The leftover rice from the night before works perfectly as it’s had time to firm up. Again freshly cooked rice will stick to the pan and it may get mushy.
- Eggs: Eggs are a classic in fried rice. They bring flavor, texture, and protein.
- Veggies: I like to keep things simple with carrots, onions, garlic, and bell peppers. This is the base mix of veggies that I love using in my fried rice recipes.
But honestly, you can throw in whatever veggies you’ve got on hand. Broccoli, corn, zucchini, or even spinach would work great here. Fried rice is a great way to clean out the fridge! - Soy Sauce: I usually go with low-sodium soy sauce but if you have regular or dark soy sauce make sure to dilute it with a splash of water.
- Oyster Sauce: This is the secret to giving your fried rice that deep, savory flavor. You can find it in the Asian section of most grocery stores.
- Sesame Oil: Just a little drizzle of toasted sesame oil at the end really takes the flavor up!
- Butter: Yep, butter! I always use a mix of butter and cooking oil, but if you prefer, you can use only cooking oil.
- For Serving: To finish it off, I like to top my fried rice with some fresh green onions, parsley, and a sprinkle of sesame seeds.
How To Make Vegetable Fried Rice
To make this delicious yet easy homemade fried rice, simply:
Prepare the rice: The secret to the best fried rice is using cold, day-old rice. Freshly cooked rice can become mushy in the pan, so if you don’t have leftover rice, you can just spread your freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes before using.
Cook the eggs: Heat oil in a large skillet on medium heat. Pour in the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.
Sauté the vegetables: In the same skillet, add the remaining oil. Add the chopped onion, minced garlic, and ginger and cook for 1 to 2 minutes until fragrant. Then, add the chopped veggies and cook until soft and cooked through.
Add the rice: Increase the heat to medium-high. Add the cold rice to the pan, breaking up any clumps with a spatula. Stir to combine with the veggies and stir every 15-20 seconds or 5 minutes, allowing the rice to get slightly crispy on the edges.
Season and toss in the eggs: Drizzle the soy sauce and oyster sauce (if using) over the rice, stirring constantly to distribute the flavors evenly. Toss the scrambled eggs back into the pan, along with the chopped green onion, and parsley. Stir everything together until combined.
Taste: taste the rice and season with salt and pepper if required.
Serve hot and enjoy: Your perfect homemade fried rice is now ready!
Is Fried Rice Healthy?
Well, this vegetable stir fry does contain some oil, but other than that, the primary ingredients are vegetables, and rice which is packed with nutrients.
But if you wish to make your healthy version of fried rice, you can simply half the amount of vegetable oil, substitute brown rice with the white, add some more veggies combination into it, and lastly, you can even add shrimp and shredded chicken to it.
Vegetable Fried Rice Variation
Once you get the hang of it, there are so many different ways and ingredients you can add to your fried rice recipe to customize it to your taste.
- Protein– You can add a protein such as cottage cheese, tofu, chicken, or shrimp.
- Vegetables– I also love to add other vegetables that I may have on my hands such as mushrooms, broccoli, green peas (frozen), corn, zucchini, or beetroot.
- Seasonings- You can add other seasonings such as sesame seeds, lots of chopped cilantro, or freshly chopped ginger.
More Rice Recipes
Cilantro Lime Rice
Cilantro Lime Rice features fragrant cilantro, tangy lime, and fluffy rice, creating a zesty and aromatic side that pairs perfectly with your meals.
Cumin Rice (Indian Jeera Rice)
Jeera rice, also known as cumin rice, is a fragrant and one of the easiest flavored rice
Turmeric Rice
Try this easy turmeric rice recipe—delicious, fragrant, and perfect as a side or main dish. It’s a simple way to brighten up any meal!
Lemon Rice Recipe
Easy lemon rice with a burst of citrus, warm spices, and garlic. A flavorful side dish that’s light, refreshing, and perfect for any meal!
Ingredients
- 3 tbsp vegetable oil
- 3 cups cooked white/brown rice
- ½ cup finely chopped onion
- ½ cup finely chopped carrot
- ½ cup finely chopped cabbage
- ½ cup finely chopped bell pepper (green, yellow, red)
- 3 tbsp minced ginger
- 2 tbsp minced garlic
- 3 tbsp soy sauce or more to taste
- 1 tbsp salt
- 1/8 tbsp black pepper
- 1 tbsp sesame or olive oil (optional)
Instructions
- Prepare the Rice: Use cold, day-old rice for the best results. If you're using freshly cooked rice, spread it out on a baking sheet and cool it in the fridge for at least 30 minutes to firm it up.
- Cook the Eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Scramble the eggs until just cooked through, then remove them from the pan and set aside.
- Sauté the Vegetables: In the same skillet, add 2 tablespoons of oil. Sauté the onions, garlic, carrots, cabbage, bell pepper, or any veggies you are using until tender and fragrant, about 3-4 minutes.
- Add the Rice: Turn up the heat to medium-high. Add the cold rice to the pan, breaking up any clumps with a spatula. Stir-fry the rice for 4-5 minutes, allowing it to crisp up slightly.
- Season the Rice: Stir in soy sauce and oyster sauce, mixing well so the rice is evenly coated. Add freshly cracked black pepper. Toss the scrambled eggs back into the pan and stir everything together.
- Serve: Garnish with chopped green onions and serve hot!
