OnlineCook - Easy Vegetable Fried Rice by Yummly

June 4, 2025

This crowd-pleasing vegetarian and gluten-free dish comes together in a flash as long as you have some cold leftover rice. The next time you're getting Chinese take out, order an extra box of rice and stash it in the fridge or freezer. When you want to make fried rice, let the rice thaw if it’s frozen and break up any lumps before cooking. (Or just steam enough rice yourself, but be sure to allow time to chill it until cold.) The recipe, which makes 4 cups, is a Yummly original created by Julia Lee.

$0.93 / Serving Star

Estimated Price

9 Ingredients

EASY

1/1

Easy Vegetable Fried Rice

Yummly

Ingredients

Warning0 allergens identified

Easy Vegetable Fried Rice

2 Tbsps vegetable oil

2 Teaspoon fresh ginger(minced)

2 Clove garlic(minced)

3 Cup cooked rice(long-grain, cold)

1 ½ Cup frozen mixed vegetables carrots(carrots, green beans, corn, and peas; thawed)

1 Tbsp toasted sesame oil(plus more to taste)

1 egg(or increase to 2 eggs if you like)

1 ¼ teaspoon kosher salt

¼ teaspoon white pepper(or black pepper)

Instructions

Heat oil in a wok or large sautÃ© pan over medium heat. When it’s hot, add ginger and garlic and cook, stirring often, until softened but not brown, 1 1/2 to 2 minutes. Add rice and break up lumps with the back of a spoon. Stir-fry until all the grains of rice have had a chance to sizzle on the bottom of the pan, about 4 minutes.

Add mixed vegetables and stir until well combined. Push the rice mixture to one side of the wok. Add 1 Tbsp. sesame oil and the egg to empty side of wok and scramble egg until just set, about 1 minute. Then stir the egg and rice together.

Season rice with salt and pepper. Serve immediately, with more sesame oil to add to taste.