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Vegan fried rice with vegetables, served fresh in a wok.
Simple and healthy Asian fried rice recipe.

Easy Vegetable Fried Rice

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Fried rice is a textbook example of kitchen magic: how do you turn yesterday's dry rice into a feast? The secret is 'cold rice.' Only cooled, slightly dried-out grains can be fried to be fluffy without sticking together into a mushy lump. Quick, cheap, and versatile.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Chinese Inspired

Ingredients

Equipment Needed

  • Wok or large skillet
  • Wooden spoon

Allergen Information

⚠️ Soy
⚠️ Wheat (if soy sauce contains it)

Instructions

1 ✓

Heat the wok or skillet until smoking hot with half the oil. Toss in the vegetables and stir-fry until crisp-tender, about 2-3 minutes.

Tip: High heat is the secret to 'Wok Hei' (breath of the wok): giving veggies a seared, smoky flavor without turning them mushy.
2 ✓

Push the vegetables to the side of the pan, add the remaining oil, and toss in the cold rice. Break up clumps with a wooden spoon and let it fry.

Tip: Don't stir constantly! Let the rice touch the hot metal to crisp up a bit (this adds texture).
3 ✓

Once the rice is hot, mix it with the vegetables and drizzle with soy sauce.

Tip: Drizzle the soy sauce down the hot sides of the pan, not directly onto the rice, to caramelize the flavor slightly.
4 ✓

Toss thoroughly for another minute, sprinkle with fresh scallions, and serve immediately.

Tip: The scallions add freshness and crunch at the end.

Recipe FAQ

Why is my rice sticking?
Because you used fresh, warm rice. The starch in warm rice is still moist and sticky. Use day-old refrigerated rice!

Ingredients

  • 2 cups Cooked rice (completely cold, day-old!)
  • 1 1/2 cups Mixed vegetables (carrot, peas, corn - frozen is fine)
  • 3 tbsp Soy sauce
  • 2 tbsp Vegetable oil (e.g., sesame or sunflower)
  • 1 stalk Scallion (optional)