Vegetable Fried Rice Recipe – Crisp, Flavorful, Easy
Craft a restaurant-worthy vegetable fried rice that's crispy, flavorful, and starts right from raw, well-rinsed rice—no need for leftovers. This fried rice recipe easy method ensures each grain stays distinct, while vibrant veggies and aromatics create a satisfying breakfast, lunch, or dinner. Whether you're craving Chinese fried rice recipe flavor or an Indian fried rice twist, this adaptable foundation delivers on texture, aroma, and taste.
Ingredients
- 2 cups Rice uncooked jasmine or long-grain white rice, rinsed
- Water per rice packet instructions
- 3 tbsp vegetable or neutral oil divided
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 cup diced carrots
- 1 cup frozen peas thawed
- 2 large eggs lightly beaten
- 2–3 tbsp light soy sauce adjust to taste
- 1 tsp toasted sesame oil
- Salt and white pepper to taste
- Fresh scallion greens or cilantro sliced (for garnish)
Ingredient Notes & Swaps
- Use chicken fried rice recipe or shrimp fried rice recipe additions by tossing in precooked chicken shrimp, or leftover baked garlic parmesan shrimp from our existing recipe.
- For an Indian fried rice recipe flair swap soy for a dash of garam masala and stir in peas, diced bell peppers, and fresh cilantro.
Instructions
Cook the Rice from Raw
- Rinse the rice under cold water until the water runs clear—this removes excess surface starch for better grain separation.1
- In a medium pot, combine rice and water; bring to a boil, then simmer covered until tender (about 10–15 minutes). Remove from heat, keep covered 10 minutes. Fluff, then spread onto a tray or baking sheet to cool for ~10 minutes (or chill briefly). This evaporation step is crucial for dry, non-clumpy rice.2
Prep and Heat Pan
- Preheat a large wok or heavy sauté pan over high heat. Having everything chopped and eggs beaten upfront allows seamless execution.3
Stir-Fry Raw Rice? (Optional Technique)
- Optionally, for extra texture, heat 1 tbsp oil, add the cooled raw rice, and fry until grains appear translucent and slightly toasted—about 2–3 minutes. Then add cooking liquid and finish steaming it (see Chatelaine method).4
Fry Rice Properly
- Heat 2 tbsp oil until shimmering. Add cooled rice in batches if your pan is crowded. Stir-fry until slightly golden and starting to crisp.1
Add Vegetables & Aromatics
- Push rice aside, add a touch more oil if dry. Sauté onion, garlic, carrots until fragrant (~1–2 mins), then mix with rice evenly.
Egg Incorporation
- Slide rice to edge, crack in eggs, scramble in center tracking as threads, then mix throughout the rice.
Season and Finish
- Add peas, soy sauce, and sesame oil—toss quickly, avoiding excess sauce to keep grains crisp. Season with salt and white pepper. Garnish with scallions or cilantro.
Notes
- Rice texture matters: Dry, cooled rice ensures separation and crisp texture. Freshly spread rice cools faster than refrigerated day-old rice.
- High heat is essential: Use a hot pan and work in batches to avoid steaming rice—this is the secret to that crave-worthy crust.
- Light seasoning for balance: Keep soy and oil minimal for clean flavor and better texture.
- Make ahead: Cook and cool rice in advance; scramble eggs and chop veggies before cooking for speed and ease.
- Customization: Add shrimp, diced chicken, or experiment with Indian spices like cumin or garam masala for fusion variations.