This vegetable fried rice recipe should be on every menu. It’s so easy, inexpensive and perfect for any weeknight- less than thirty minutes!
This fried rice is the easiest meal you’ll make in a long time. I barely have time to make dinner when I’m running to games and practices all evening. Update for 2021- I am so tired making food from being stuck in the house so much! This is a simple one that makes a lot of food. It’s easy and cheap!
Vegetable Fried Rice Recipe
This recipe makes a lot of food and even with my family of five, we have some leftovers for lunch the next day, which is nice for lunch boxes OR virtual learning.
This dinner is nice because I normally have all the ingredients in my kitchen so it’s a meal I usually have for emergencies, like when I forgot to pull meat out of the freezer or when I’m not in the mood to make what’s on my menu.
If you have leftover pork, chicken or steak you can chop that up and it to this meal as well. It’s a great dinner to use up what’s in your refrigerator.
Ingredients for healthy vegetable fried rice
Rice– You can use white rice or change it up and use brown rice to make it healthier.
Sesame oil– this is a great tasting (and smelling) oil. It makes the dish have an extra special taste.
Soy sauce– You can use the regular or low sodium soy sauce.
Mixed peas & carrot vegetables – Add the bag of frozen peas and carrots to your shopping list. If you are looking for a good substitute, you can use snow peas.
Green onions– Make sure to slice this thin to garnish the top of your egg fried rice.
How to make vegetable fried rice with egg
Cook rice according to directions. I use instant rice and it can be done in 5 minutes!
Heat sesame oil in pan on medium. Stir in chopped onions and cook for about 4-5 minutes.
Scoot those over to the side and scramble your two eggs. Stir continuously. Add in defrosted peas and carrots and stir.
Add in cooked rice and soy. Stir until well combined.
More Thirty Minute Meals
The Best Vegetable Fried Rice
- 6 cups cooked rice
- 1 tablespoon sesame oil
- 2-3 tablespoons soy sauce
- 16 oz bag frozen peas & carrots defrosted
- 2 eggs
- 1/2 onion chopped
- green onions to top
- Cook rice according to directions. I use instant rice and it can be done in 5 minutes!
- Heat sesame oil in pan on medium. Stir in chopped onions and cook for about 4-5 minutes.
- Scoot those over to the side and add 2 scrambled eggs. Stirring continuously. Add in defrosted peas and carrots and stir.
- Add in rice soy sauce and stir until well combined.