Vegetable Fried Rice

Easy Vegetable Fried Rice. Loaded with tons of extra vegetables and topped with a fried egg! So much better and healthier than takeout! Ready in less than 30 minutes!

Love fried rice? Try my Shrimp Fried Rice, Beef Fried Rice, Cauliflower Fried Rice or reader favorite The BEST Fried Rice!

Vegetable Fried Rice | chefsavvy.com

This veggie lovers fried rice is loaded with flavor and can be ready in under 30 minutes! It’s a easy healthy dinner that is perfect for a busy weeknight!

Fried rice is a staple in our household. We have it at least once a week. Just like stir fry, fried rice is a great way to use up leftover vegetables you have lying around the house.

Instead of scrambling my eggs like I usually do for fried rice I decided to place a fried egg on top. Just make sure not to overcook the egg so the egg yolk is still nice and runny. It creates a nice creamy eggy sauce for the fried rice. It is amazing!

For this vegetable fried rice recipe I added all of my favorites, corn, peas, and carrots. For flavor I added in fish sauce, soy sauce, and my favorite Sriracha. If you like spicy foods (like me) you can serve extra Sriracha on the side. I like the combination of the spicy rice and the creamy egg yolk.

Fried rice is a good way to work in any leftovers. You can substitute any vegetables you have on hand. You can also toss in chicken, beef, bacon, pancetta or try my shrimp fried rice.

How to make Vegetable Fried Rice

  • Cook rice: According to package instructions.
  • Saute veggies: While the rice is cooking heat a medium skillet with 1 tablespoon oil over medium high heat. Next add carrots and onions and cook for about 3-4 minutes.
  • Add in sauce / rice: Toss cooked rice into the pan with the carrot/onion mixture. Add the peas, corn, Sriracha, fish sauce, and soy sauce. Toss to combine. Keep the heat on low to keep warm.
  • Fry eggs: Meanwhile, heat a small skillet with olive oil. Cook 4 fried eggs making sure not to overcook so the yolk is still runny.
  • Serve: Garnish with green onions and sesame seeds and serve immediately.
  • Store: Any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat: In a skillet on the stove with a bit of oil or a splash of soy sauce. Fry an egg to serve on top and enjoy!

Easy Vegetable Fried Rice Recipe | chefsavvy.com

How to make The Best Fried Rice

  • Use long grain rice or jasmine rice: I prefer both types of rice for making Chinese vegetable fried rice they tend to hold up better than any other rice and tend not to get too sticky.
  • Use leftover rice: I love using leftover rice for my vegetable stir fry rice! When it sits in the fridge it gets cold and doesn’t stick together as easily as freshly cooked rice. This ensures your fried rice wont get mushy or clump together. However if you are in a pinch make the rice first and spread it out onto a baking sheet in a single layer. Pop it in the fridge or freezer to cool down quickly.
  • Always rinse the rice before using: This prevents the rice from clumping up and becoming sticky or gummy.
  • Add some heat: If you like extra heat (like me) add in some Sriracha, crushed pepper flakes or chili garlic sauce. I usually start at about 1 teaspoon and work my way up.

Variations

  • Make it low carb: In place of the rice try adding cauliflower or quinoa for a healthy twist.
  • Kimchi fried rice: Add kimchi for a bit of tang and spice.
  • Make it even healthier: Brown rice can be substituted for the white rice for extra fiber and nutrients.
  • Add other veggies: Feel free to substitute whatever vegetables you have on hand. Red bell peppers, zucchini, celery or broccoli would all be great in this!

What to serve with Fried Rice

Authentic Vegetable Fried Rice Recipe | chefsavvy.com

Here are more Takeout Inspired Recipes to make at home!

Vegetable Fried Rice Topped With Fried Egg

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

This Vegetable Fried Rice is loaded with vegetables and can be on the dinner table in less than 20 minutes! Serve with a fried egg on top!

Ingredients

  • 4 cups cooked white or brown rice
  • 2 tablespoons oil divided
  • 1/2 cup carrots small dice
  • 1/2 cup onion small dice
  • 3/4 cup peas
  • 3/4 cup corn
  • 1 1/2 teaspoon sriracha
  • ½ teaspoon Fish Sauce
  • 2 tablespoon Soy Sauce
  • 4 large eggs
  • oil or butter, as needed for frying eggs
  • green onions for garnish, if desired
  • sesame seeds for garnish, if desired

Instructions

  1. Heat a large skillet with 1 tablespoon of oil over medium high heat. Add carrots and onions and cook for about 3-4 minutes.

  2. Toss cooked rice into the pan and add in the peas, corn, sriracha, fish sauce, and soy sauce and stir to combine.

  3. Meanwhile, heat a small skillet with a 1/4 tablespoon olive oil. Cook 4 fried eggs one at a time with 1/4 tablespoon olive oil for each serving. Garnish with scallions and serve immediately.

Nutrition Facts
Vegetable Fried Rice Topped With Fried Egg
Amount Per Serving
Calories 523 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 164mg55%
Sodium 687mg30%
Potassium 341mg10%
Carbohydrates 86g29%
Fiber 5g21%
Sugar 4g4%
Protein 16g32%
Vitamin A 3134IU63%
Vitamin C 17mg21%
Calcium 60mg6%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Chinese
Keyword: Easy Weeknight Dinner, fried rice, Vegetable Fried Rice, Vegetarian

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