Vegetable Fried Rice

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Vegetable Fried Rice is a quick and easy meal that you can make with just a handful of simple ingredients. It’s a great way to use leftover rice.

Vegetable Fried Rice | Good Cheap Eats

Ever had it where you make too much rice and nobody wants to eat it up? Maybe it was a little dry and overcooked. Maybe you just made way too much. Maybe you don’t have anything great to go with it.

I get that. I’ve been there. Plenty of times.

Nowadays, though? I look forward to leftover rice. I even make extra rice just so we can have leftovers. Not because I want to eat dry, day-old rice, but because I can make fried rice. This Vegetable Fried Rice, to be specific.

Fried rice is just one of those gifts to the home cook. Like French toast and croutons, it comes from humble beginnings, but it tastes amazing. And has you wishing you had more leftovers to use up.

This Vegetable Fried Rice comes together in about 20 minutes. Since you’ve cooked and chilled the rice the night before, all you need to do is add some oil, seasonings, frozen vegetables, and an egg or two. Now that you can buy cooked rice in the freezer section of the store (yes, really!) you can keep the fixings for this dish on hand all the time. You can also freeze extra cooked rice until you’re ready to make Fried Rice.

Vegetable Fried Rice | Good Cheap Eats

For these pictures I used a Kroger “stir-fry starter package” that contained broccoli, sugar snap peans, green beans, carrots, celery, onions, mushrooms, and red peppers. You can use whatever vegetables you like, just make sure they don’t have any sauce.

It doesn’t hurt to have a bag of frozen potstickers on hand, too. Make your own dipping sauce, and you’re golden.

Vegetable Fried Rice comes together so quickly and easily, it could easily be a regular meal in your rotation or a simple side dish for grilled meats this summer.

Tools I use to make this EASY


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Vegetable Fried Rice
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Vegetable Fried Rice is a quick and easy meal that you can make with just a handful of simple ingredients. It's a great way to use leftover rice.
Course: Main Course, Side Dish
Cuisine: Asian-fusion
Keyword: fried rice, vegetable fried rice
Servings: 6
Author: Jessica Fisher
  • 3 tablespoons vegetable oil
  • 3 cups cooked rice
  • 12 ounce package frozen stir-fry vegetables no need to thaw
  • 1/2 cup water
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • pinch sugar
  • 2 beaten eggs
  1. In a large skillet over high heat, heat the oil until shimmering. Add the rice and cook, stirring, breaking up any clumps. You want to “fry” each grain in the oil so that it’s its own separate entity, about five minutes.
  2. Add the vegetables and cook, stirring for another 10 minutes, until the vegetables are hot.
  3. In a small bowl combine the water, soy sauce, sesame oil, and sugar. Add this mixture to the pan. Cook, stirring for 1 more minute.
  4. In the same bowl, beat the eggs. Push the rice mixture to the side of the pan and cook the eggs, stirring to scramble. Once scrambled, fold the eggs into the rice. Serve hot.
Recipe Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.

Nutritional values are approximate and based on 1/6 the recipe.

To make as a freezer meal kit: Place the cold rice in a ziptop freezer bag. Combine the water, soy sauce, sesame oil, and sugar in a small ziptop bag. Place the two bags in a larger, labeled bag along with the bag of vegetables. Store in the freezer. When ready to serve, allow the sauce packet to thaw before assembling according to the recipe directions.


About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Kirstin says

    I love fried rice. Do you mean sesame seeds or sesame oil? When is it used in the recipe?

    • Thank you so much for asking! I typed this up first thing this am from my scribbled notes and obviously wasn’t fully awake. I’ve edited it to show the corrections.

  2. Connie says

    I love fried rice! I always looked forward to it when my mom would make it to use up the odds and ends from leftovers dinners, especially since my dad liked his rice every meal to be cooked fresh but my family couldn’t afford to be throwing away any food. Fried rice was the go-to dish!

  3. Katie C. says

    You are right. It’s SO easy. I thought it was one of those best kept secrets when I first made it. Also, I like to add a hit of the garlic hot sauce. It adds a little zing!

  4. Katie C. says

    I also meant to say that you can freeze cooked rice too. Just look at the stuff Trader Joe’s sells. It microwaves up fine.

  5. Mary J says

    This sounds so easy to make and I love fried rice but I am kind of confused as far as the rice goes. On the recipe it says 3 cups COOKED rice then per direction you said to make sure all the grains are cooked in the oil. Do we use a fully cooked rice OR do we use the one that is not cooked yet? Please advise. Thank you and thanks for the easy recipe.

    • I mean fried in the oil. Sorry for the confusion. The rice is already cooked and cooled, and you will fry/reheat in the oil.

  6. Mary says

    I’d love to make this but I can’t cook rice. Everytime I try, my rice is either burned or crunchy. Do you have any how to videos?

    • I do in one of my courses. I’ll have to see about writing a post about this. Do you have my first GCE cookbook? I list my favorite stovetop recipe in there.

  7. Julia says

    I made this tonight along with your teriyaki chicken, not skewered but on my griddle in high and it was so great! My daughter is on an elimination diet and her taste buds have changed since, causing her to not like much meat. So, since this was great lean protein and she loved it, it’s being added into our rotation! Woo!

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