Easy Vegetable Fried Rice Recipe

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Max Moore Modified: March 23, 2022
Easy Vegetable Fried Rice Recipe

How To Make Easy Vegetable Fried Rice

With this vegetable fried rice recipe, you get to eat a medley of vegetables- carrots, zucchini, cabbage, and peas- in one easy and tasty dish.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 3tbspvegetable oil,divided
  • 1cupbroccoli,chopped, (crowns and stems)
  • 1cupcarrots,chopped
  • 1cupcabbage,shredded
  • 1cupzucchini,diced
  • ½cupbell pepper,thinly sliced, cut into 1-inch pieces
  • 1cupedamame,or peas, frozen shelled
  • 3largeeggs,beaten
  • salt and freshly ground pepper,to taste
  • 3cupswhite,or brown rice, cooked and cooled
  • 1tbspfresh ginger,peeled and minced
  • 2tspgarlic,finely minced
  • ¼cuplow sodium soy sauce,plus more for serving or (3 tbsp regular soy sauce and 1 tbsp water, plus more for serving)
  • 1tbspsesame oil,(regular or spicy)
  • ½cupscallions,thinly sliced, white and light green parts, plus more for garnish


  1. Heat a wok or a large skillet over high heat until very hot. Add 1 tablespoon of oil, and then the broccoli, carrots, cabbage, zucchini, peppers, and edamame.

  2. Stir often for about 4 minutes until the vegetables are crisp-tender (they will get another few minutes to cook at the end of the stir fry so it’s ok if they’re still crunchy right now). Transfer them to a plate and set aside.

  3. Season the beaten eggs with a little salt and pepper. Heat 1 more tablespoon of oil in the same wok or skillet over high heat.

  4. Add the beaten eggs and scramble quickly, just about 1 minute. When they are just cooked through, slide them out onto the plate with the vegetables.

  5. Return the wok to the burner over high heat, add the remaining tablespoon of oil, then add the cooled rice. Stir fry for about 5 minutes, stirring occasionally, until it is lightly browned in spots.

  6. Add the ginger and the garlic to the rice, and stir for about 1 minute until they’re fragrant. Add the soy sauce, sesame oil, and scallions.

  7. Return the vegetables and eggs to the wok with the rice. Cook for about 3 minutes, stirring often, until everything is combined and hot and the vegetables are just tender. Taste and adjust the seasonings with salt and pepper, if needed.

  8. Sprinkle the additional scallions over the top, and serve right away, passing soy sauce on the side for those who want a bit more.


  • Calories: 263.95kcal
  • Fat: 19.31g
  • Saturated Fat: 2.42g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 10.31g
  • Polyunsaturated Fat: 4.06g
  • Carbohydrates: 13.60g
  • Fiber: 4.79g
  • Sugar: 5.39g
  • Protein: 11.36g
  • Cholesterol: 139.50mg
  • Sodium: 666.81mg
  • Calcium: 94.33mg
  • Potassium: 633.37mg
  • Iron: 2.34mg
  • Vitamin A: 361.62µg
  • Vitamin C: 65.29mg
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