Love a good rice recipe? You need to try our Tofu Fried Rice as well as our Broccoli Cheddar Rice Bake and our Crispy Tofu Rice Bowls!

Why you’ll love this simple speedy meal!

Growing up, the local Chinese restaurant was our go to place for take out and I always loved to get the fried rice! I mean, I still do but sometimes A regular here making it at home, especially when I have leftover rice that needs to be used up. It’s a great way to use up random veggies in your fridge! That being said, I’ve also made this with bags of frozen veggies and it turns out great. Only use what you have!

Why You’ll Love This dish

Great for a busy after-work because it’s ready in about 20 minutes
Reliable way to use leftover rice
Entirely customizable with whatever veggies you have
Optional egg for extra protein
One pan = minimal cleanup

Ingredients needed

The ingredients for this method are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

White rice (day-old preferred) – Day-old rice gives you that familiar fried rice texture. Fresh rice works too, simply let it dry out a bit first. I like either jasmine rice or basmati rice in this dish but you could also use brown rice.
Canola oil (or vegetable oil) – Neutral oil is key for that familiar flavor. You can sub avocado oil if needed.
Onion + garlic – Adds a savory base. Yellow or white onion both work.
Carrot – Old-school fried rice veggie with a little sweetness and texture.
Green onions – Adds freshness and a mild bite at the end.
Frozen peas -green peas are straightforward and familiar! No need to thaw ahead of time.
Soy sauce – Brings that salty, umami flavor. I prefer to use low-sodium soy sauce but tamari or coconut aminos work as well!
Toasted sesame oil – Adds depth and that signature fried rice flavor. A little goes a long way.
Optional egg – Adds protein and richness. Entirely optional but recommended. If vegan, you could also try using a vegan egg product!
Other fresh vegetables you could use – bell pepper, shiitake mushrooms, snow peas or snap peas,

vegetarian fried rice in a large white bowl

How to Make It

Simply a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

fried rice in a wok before it's been fully fried

Heat oil in a skillet or wok over medium heat and add in your rice. If using day old rice, you may need to break up the clumps a bit. In a center of the skillet, add in the onion, garlic, and carrot, and cook for a minute. Mix into the rice.

Make space on the side of the pan and add in the egg (if using) and scramble lightly before mixing the cooked eggs into the rice. Add the soy sauce and sesame oil. Mix in the frozen peas and cook until heated through. Season to taste and enjoy!

Recipe Tips

Use cold, day-old rice for go-to texture (prevents soggy fried rice). Fresh rice is moist and hard to fry.
Cook over high heat to get that slightly crispy, toasted flavor
Don’t overcrowd the pan! Cook the rice in batches if needed
Add sauces at the end to avoid sogginess
Taste and adjust salt at the end because soy sauce varies in saltiness!
White pepper is classically used in fried rice but genuinely whatever you have will work well!