This Vegetable Fried Rice is easy to make with fresh or frozen vegetables, scrambled eggs, bean sprouts and an amazing sauce! You better believe this is even better than takeout, and it pairs so well with chicken, pork, beef, and more!

This is great with my Hot Honey Chicken, and be sure to try my sure to try my Egg Roll in a Bowl next!

A white skillet with Vegetable Fried Rice and a white spoon on the side.

Vegetable Fried Rice

This Vegetable Fried Rice is quickly becoming one of my favorite side dishes of all time! I’m no stranger to making Fried Rice at home, and this one comes together super fast. It can be made with fresh or leftover rice, any combination of fresh or frozen vegetables, and it has the BEST sauce. (Oh- and those fluffy scrambled eggs and hints of bean sprouts are my favorite part!)

Don’t miss my PRO tips below to ensure you have super crispy rice as well as many ingredient add-on options!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Use 3 cups of leftover rice or steam rice in chicken broth, spread out on a tray, and refrigerate. Scramble eggs in a skillet and set aside.

A tray of cooked white rice next to a skillet with scrambled eggs to make vegetable fried rice.

Soften diced onions in peanut oil. Add garlic and frozen peas/carrots and cook for 2 minutes.

A skillet of diced onions being cooked next to a skillet of onions, garlic, peas, and carrots being cooked.

Add cooked rice, bean sprouts, and the sauce. Toss to coat and heat through until the sauce is absorbed. Add the scrambled eggs and green onions and serve! A skillet of fried rice with sauce being added next to a skillet of finished fried rice.

Pro Tips

  • For the Rice:
    • Dry Rice is Key: Cold leftover rice works best for fried rice. If cooking it fresh, you’d ideally lay it on a tray for a few hours (over overnight) before frying. Dry rice absorbs the sauce while remaining crisp.
    • Rinsing Rice: There is debate as to if rinsing rice is necessary to remove excess starch, I prefer the consistency when I don’t rinse it. 🙂 Feel free to rinse if preferred!
    • I like to use long grain white rice for this. The consistency is much better than Instant Rice. (But instant can be used if needed!)
    • Cauliflower Rice:  3 cups of uncooked cauliflower rice can be added at the end, instead of cooked rice. Cook it for 5 minutes in the sauce, then add the ham/pineapple/eggs/green onions, and cook for up to 3 more minutes. You may want to partially cover the skillet to allow it to steam slightly.
  • A wide cooking vessel with a lot of surface area is best for this recipe, as it ensures the rice is nice and crispy!
  • 1-2 cups of shredded green cabbage is a wonderful addition to this, it adds another element of flavor, texture, and nutrition. It will make the rice a little less crispy, but I’m okay with that sacrifice! 
  • Other add-on options include: Snow peas, water chestnuts, bell peppers, broccoli, mushrooms, cauliflower, zucchini, spinach, and more!
  • Using Chicken/Beef/Shrimp/Pineapple: Check out my Chicken Fried Rice, Beef Fried Rice,  Shrimp Fried Rice, and Pineapple Fried Rice recipes as well! And be sure to try my Egg Roll in a Bowl next!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat very well!

Vegetable Fried Rice in a white bowl with peas, carrots, sprouts, and green onions.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

*As an Amazon Associate, I earn from qualifying purchases.

Try These Next

Get My Free E-Book! 

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Vegetable Fried Rice in a white pot with a serving spoon on the side.

Vegetable Fried Rice

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
Tap or hover to scale
Print Pin Save Review
This Vegetable Fried Rice is easy to make with fresh or frozen vegetables, scrambled eggs, bean sprouts and an amazing sauce! It's the best side dish recipe for chicken, pork, beef, and more!

Ingredients

US Customary - Metric

Rice

  • 1 cup uncooked white long grain rice, See notes.
  • 2 cups chicken broth

Sauce

  • ¼ cup soy sauce
  • ¼ cup chicken broth
  • 1 tablespoon mirin, optional
  • 1 teaspoon hot sauce
  • ¼ teaspoon sesame oil, optional
  • 1/8 teaspoon EACH: turmeric, ground ginger, white pepper

Stir Fry

  • 1 tablespoon butter
  • 2 eggs, whisked very well
  • 1-2 tablespoons peanut oil, can sub olive or canola
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups frozen peas and carrots
  • 2 cups fresh bean sprouts, found in produce section
  • 3-4 green onions, diced

Instructions

  • Note 1: A 3-quart saucepan or Dutch oven with a tight-fitting lid is highly recommended for steaming the rice.
  • Note 2: A wide skillet with a lot of surface area is recommended for frying the rice.

Cook the Rice

  • Add 2 cups chicken broth to a saucepan and bring it to a boil. Add the rice and submerge it into liquid. Bring back to a boil and cover the pot. Reduce heat to a gentle simmer (I put my heat on medium-low), and let it steam for 15 minutes. After 15 minutes, lift the lid. If the liquid is gone, the rice is likely done. If not, cover and give it 5 more minutes.
  • Spread the cooked rice out on a tray and transfer to the fridge to allow it to cool completely, this ensures it’s nice and crispy when fried.

Scramble the eggs

  • Melt the butter over medium-low heat and add the whisked eggs. Cook/scramble until just cooked through, then remove and set aside. (I like to use an 8-inch nonstick skillet when I make fluffy scrambled eggs.)

Stir Fry

  • Combine the sauce ingredients in small bowl and set aside.
  • Add the oil to a wide skillet over medium-high heat. Add the onions and soften for 5 minutes. Add the garlic and cook for 2 more minutes.
  • Add the frozen peas/carrots (no need to thaw first), and cook for 2 minutes.
  • Add the chilled rice, bean sprouts, and the sauce. Increase heat to medium-high and toss continuously for about 3 minutes, until the rice is brown from the sauce and most of the liquid is absorbed.
  • Reduce heat to medium and add the scrambled eggs and green onions and toss to coat and heat through. Remove from heat and serve!

Notes

Pro Tips:
  • For the Rice:
    • Dry Rice is Key: Cold leftover rice works best for fried rice. If cooking it fresh, you’d ideally lay it on a tray for a few hours (over overnight) before frying. Dry rice absorbs the sauce while remaining crisp.
    • Rinsing Rice: There is debate as to if rinsing rice is necessary to remove excess starch, I prefer the consistency when I don’t rinse it. 🙂 Feel free to rinse if preferred!
    • I like to use long grain white rice for this. The consistency is much better than Instant Rice. (But instant can be used if needed!)
    • Cauliflower Rice:  3 cups of uncooked cauliflower rice can be added at the end, instead of cooked rice. Cook it for 5 minutes in the sauce, then add the ham/pineapple/eggs/green onions, and cook for up to 3 more minutes. You may want to partially cover the skillet to allow it to steam slightly.
  • A wide cooking vessel with a lot of surface area is best for this recipe, as it ensures the rice is nice and crispy!
  • 1-2 cups of shredded green cabbage is a wonderful addition to this, it adds another element of flavor, texture, and nutrition. It will make the rice a little less crispy, but I'm okay with that sacrifice! 
  • Other add-on options include: Snow peas, water chestnuts, bell peppers, broccoli, mushrooms, cauliflower, zucchini, spinach, and more!
  • Using Chicken/Beef/Shrimp/Pineapple: Check out my Chicken Fried Rice, Beef Fried Rice,  Shrimp Fried Rice, and Pineapple Fried Rice recipes as well! And be sure to try my Egg Roll in a Bowl next!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat very well!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 225kcal, Carbohydrates: 34g, Protein: 9g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 61mg, Sodium: 984mg, Potassium: 278mg, Fiber: 3g, Sugar: 4g, Vitamin A: 4640IU, Vitamin C: 13mg, Calcium: 51mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Side Dish
Cuisine: American, Asian, Chinese
Author: Stephanie