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5.0 from 9 votes

Vegetable Fried Rice

It doesn't get any easier than this 20-minute recipe for veggie-packed, full-of-flavor fried rice. Tastier (and cheaper) than take-out, and a lunchtime and weeknight dinner savior!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6
Calories: 593 kcal
Course: Dinner
Cuisine: Asian

Ingredients

For the Fried Rice
  • 2 tablespoons butter
  • 1 yellow onion diced
  • 1 tablespoon minced garlic 
  • 3 cups white rice prepared, leftover is better
  • 12 ounces mixed vegetables frozen
  • 1 tablespoon sesame oil
  • 2 eggs
  • ¼ cup soy sauce
  • ¼ teaspoon ground black pepper
Toppings
  • 1 teaspoon sesame seeds
  • ½ cup Yum yum sauce
  • chopped green onions

Instructions

    Cup of Yum
  1. Add butter and onion to a skillet set over medium-high heat. Cook 3-5 minutes or until onion becomes translucent. Add the garlic and mix to combine.
  2. Add the rice and vegetables them pour the soy sauce into the skillet and stir to combine. Let cook 2-3 minutes, then push to one side and add the sesame oil and egg and cook until done.
  3. Stir the egg into the mixture and cook 1-2 more minutes, then remove from heat.
  4. Garnish with your choice of yum yum sauce, sesame seeds, or chopped green onion.

Notes

  • Substitutions:
  • Frozen mixed vegetables: You can use frozen peas or frozen carrots, or another type of small frozen vegetables. Another popular combo is half a bag of frozen peas and half a bag of frozen corn.
  • Soy sauce: Substitute Tamari for a gluten-free vegetable fried rice. This also helps cut down on the sodium if that's a consideration for you.  
  • How to Store: Store leftovers in an airtight container in the refrigerator for 3-4 days. 
  • How to Freeze: This easy vegetable fried rice recipe freezes well. Separate it into meal-size portions and place in airtight containers or freezer bags. Label and freeze for up to a month. 
  • This easy vegetable fried rice recipe freezes well. Separate it into meal-size portions and place in airtight containers or freezer bags. Label and freeze for up to a month. 
  • How to Reheat: This can be reheated in the microwave in 30 second increments, or in a skillet over medium-high heat. 
  • This can be reheated in the microwave in 30 second increments, or in a skillet over medium-high heat. 
  • How to Scale: This recipe can easily be doubled if you are feeding a crowd (use a large skillet or a wok!) or halved for smaller portions. 
  • This recipe can easily be doubled if you are feeding a crowd (use a large skillet or a wok!) or halved for smaller portions. 
  • Frozen mixed vegetables: You can use frozen peas or frozen carrots, or another type of small frozen vegetables. Another popular combo is half a bag of frozen peas and half a bag of frozen corn.
  • Soy sauce: Substitute Tamari for a gluten-free vegetable fried rice. This also helps cut down on the sodium if that's a consideration for you.  

Nutrition Information

Calories 593kcal (30%) Carbohydrates 85g (28%) Protein 12g (24%) Fat 23g (35%) Saturated Fat 6g (30%) Polyunsaturated Fat 10g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 72mg (24%) Sodium 742mg (31%) Potassium 307mg (9%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 3088IU (62%) Vitamin C 8mg (9%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 593

% Daily Value*

Calories 593kcal 30%
Carbohydrates 85g 28%
Protein 12g 24%
Fat 23g 35%
Saturated Fat 6g 30%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 6g 30%
Trans Fat 0.2g 10%
Cholesterol 72mg 24%
Sodium 742mg 31%
Potassium 307mg 7%
Fiber 4g 16%
Sugar 1g 2%
Vitamin A 3088IU 62%
Vitamin C 8mg 9%
Calcium 63mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.