This easy Chinese vegetable fried rice is a flexible, takeout-inspired dinner made with crisp vegetables, fluffy rice, and softly scrambled egg. Using cold, cooked rice helps the grains stay separate, and the whole skillet comes together in about 30 minutes.
It is a practical way to use leftover rice, but freshly cooked rice works too if you spread it on a tray and let the steam escape before stir-frying. Keep the pan hot and cook in batches if your skillet is small.
Why this vegetable fried rice works
Separate cooking gives the egg tender curds and lets the vegetables keep a little bite. A simple sauce of soy, sesame oil, and a touch of sugar seasons the rice without making it soggy. Use low-sodium soy sauce if you prefer more control over salt.
Ingredients and smart swaps
- Cooked rice: 4 cups cold long-grain rice, broken up with your fingers. Jasmine rice is fragrant; basmati also works.
- Vegetables: peas, carrots, scallions, and any quick-cooking vegetables you have.
- Eggs: two large eggs add protein; omit them and use extra vegetables for an egg-free version.
- Soy sauce: regular or reduced-sodium. Tamari can work, but check the label if you need gluten-free.
- Sesame oil: use toasted sesame oil for aroma, added at the end so it stays fragrant.
How to make it
Whisk the eggs with a pinch of salt. Stir together soy sauce, sesame oil, and sugar. Set both aside before heating the pan; stir-frying moves quickly.
Heat one tablespoon of neutral oil in a large skillet or wok over medium-high heat. Pour in the eggs and gently scramble until just set, then transfer them to a plate. Add another tablespoon of oil, then the carrots and the white parts of the scallions; cook for 2 minutes. Add peas and garlic and stir for 30 seconds.
Add the rice and spread it across the pan. Let it sit undisturbed for 30 seconds at a time, then toss, repeating for 3 to 4 minutes so the grains heat through and lightly toast. Return the egg, pour the soy mixture around the hot pan, and toss until evenly coated. Finish with scallion greens and taste before adding more soy.
Serving ideas
Serve as a quick main with sliced cucumber or a simple salad. For another rice bowl with vegetables and a sunny egg, try our bibimbap recipe. You can also round out an Asian-inspired dinner with Greek chicken gyros on a different night.
Storage and reheating
Refrigerate leftovers promptly in a shallow airtight container and use within 3 to 4 days. Reheat only the portion you plan to eat until steaming hot, stirring once or twice. Do not leave cooked rice at room temperature for an extended period.
Estimated nutrition
Approximate per serving (one quarter of the skillet), using four cups of cooked rice, two eggs, and regular soy sauce. Brands and vegetable amounts change the totals.
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Carbohydrates | 62 g |
| Protein | 10 g |
| Total fat | 11 g |
| Saturated fat | 2 g |
| Fiber | 4 g |
| Total sugars | 5 g |
| Sodium | 640 mg |
Chinese Vegetable Fried Rice Recipe
Prep: 15 minutes · Cook: 15 minutes · Total: 30 minutes · Serves: 4
Ingredients
- 4 cups cold cooked long-grain rice
- 2 large eggs, lightly beaten
- 2 tbsp neutral oil, divided
- 1 cup finely diced carrots
- 1 cup peas, thawed if frozen
- 2 scallions, sliced, whites and greens separated
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- ½ tsp sugar and black pepper to taste
- Break up cold rice and mix soy sauce, sesame oil, and sugar in a small bowl.
- Scramble eggs in 1 tablespoon oil until just set; transfer to a plate.
- Add remaining oil. Cook carrots and scallion whites for 2 minutes; add peas and garlic for 30 seconds.
- Add rice and stir-fry 3–4 minutes, tossing until hot. Return egg and add the soy mixture.
- Toss well, finish with scallion greens, and serve immediately.
For food safety, keep cooked rice chilled when not using it and reheat leftovers thoroughly. Find more dinner inspiration in our Dinner collection.
Chinese Vegetable Fried Rice
Ingredients
Method
- Whisk the soy sauce, toasted sesame oil, sugar, and black pepper in a small bowl. Break up any clumps in the cold rice.
- Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble gently until just set; transfer to a plate.
- Add the remaining oil. Cook the carrots and scallion whites for 2 minutes, then stir in the peas and garlic for 30 seconds.
- Add the rice and spread it across the pan. Let it sit briefly, then toss and stir-fry for 3 to 4 minutes until hot.
- Return the eggs and pour in the soy mixture. Toss until evenly coated, finish with scallion greens, and serve right away.
