Vegetable Fried Rice is an easy and delicious rice dish just like you’d find in a good Asian restaurant.
Since my shrimp fried rice recipe is so popular, I decided that I must share a vegetable fried rice recipe too. This popular Asian side dish is completely vegetarian. But if you wanted to add in your favorite protein, you can do that too. Otherwise just plan to serve it with your favorite grilled meats or Asian main dishes. It will be a delicious addition to any meal.
Ingredients needed:
- vegetable or canola oil
- eggs
- onion
- carrot
- green bell pepper
- leftover white rice
- garlic
- ginger
- soy sauce
- white pepper
- frozen peas
- toasted sesame oil
- green onion
- sesame seeds
How to make Vegetable Fried Rice:
Chop all of the veggies. Heat oil in a skillet. Scramble an egg loosely, and then remove the egg from the pan.
Add a little more oil to the pan, and then add onion, carrot and green bell pepper. Note that the vegetables should be pretty finely (and evenly) chopped so they can cook in a small amount of time for your vegetable fried rice!
The next step is stirring in already-cooked rice. You can certainly steam rice freshly and use that. However, fried rice turns out better if you’re using leftover (day old) rice. It won’t be as moist and fresh, so it will have a chance to absorb all of the other flavors in the dish. Garlic, ginger, soy sauce and white pepper are added in… then frozen peas, scrambled egg and toasted sesame oil.
Finally, you’ll garnish your vegetable fried rice with green onions and sesame seeds.
Eat with chopsticks or a fork! Vegetable fried rice is excellent served with Asian barbecue chicken or Kung Pao Beef. It will be delicious with any Asian style meal that you choose to make for dinner. Enjoy!
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Vegetable Fried Rice
Ingredients
- 3 tablespoons vegetable or canola oil, divided
- 2 large eggs, lightly beaten
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- ½ medium green bell pepper, seeded and diced
- 3 cups leftover cooked jasmine rice (see notes below)
- 3 medium garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons soy sauce
- ¼ teaspoon white pepper
- ¾ cup frozen peas
- 1 tablespoon toasted sesame oil
- 2 whole green onions, thinly sliced (for garnish)
- 1 teaspoon sesame seeds, for garnish
Instructions
- Heat 2 tablespoons vegetable oil in a wok or large, deep skillet over medium-high heat. Once hot, pour in the egg and let it set. Scramble it a bit, and then transfer it to a bowl and set aside.
- To the same wok or skillet over medium-high heat, add the remaining 1 tablespoon vegetable oil. Once hot, add the onion, carrot, and green pepper. Cook until starting to soften, about 3 minutes, stirring frequently.
- Stir in the rice and cook for 30 seconds, stirring constantly. Add the garlic, ginger, soy sauce, and white pepper and cook for 30 seconds, stirring constantly. Stir in the peas and cook for 2 minutes, stirring frequently. Remove from the heat. Stir in the scrambled eggs, and then the toasted sesame oil.
- Transfer to a serving dish, and top with the green onions and sesame seeds.
Notes
- Leftover rice works best for this recipe so that it absorbs all the other flavors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great!! I served it with your recipe for Pineapple Pork Tenderloin. I love your website. Thanks!