Wok-tossed day-old rice with crispy vegetables and a soy-sesame glaze
Vegetable Fried Rice
Vegetable Fried Rice
20 minEasy
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Vegetable Fried Rice
Wok-tossed day-old rice with crispy vegetables and a soy-sesame glaze
Cold leftover rice stir-fried with mixed vegetables, scrambled eggs, soy sauce, and sesame oil in a blazing hot wok. A fast, satisfying way to turn leftovers into dinner.
10m
Prep Time
10m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Fried rice is the ultimate leftover transformer — cold rice, a handful of vegetables, some soy sauce, and 10 minutes of high-heat cooking produce a meal that is infinitely more than the sum of its parts. The secret that every Chinese restaurant knows is that day-old rice, dried out in the refrigerator, fries up infinitely better than fresh.
This vegetable version is loaded with whatever you have on hand — peas, carrots, corn, green beans, bell peppers — all cut small so they cook quickly in the wok. Scrambled eggs add protein and richness, while soy sauce and sesame oil provide that irresistible savory-nutty flavor. It is fast, flexible, and endlessly satisfying.
Ingredients
- 4 cups cold cooked rice (preferably day-old)
- 3 large eggs, beaten
- 1 cup frozen peas and carrots
- 2 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
HeatTool
Test Kitchen Pick
Wok
Helpful Tool
Why a wok helps here
High-heat cooking gets easier when the pan can move food quickly without steaming it. That is the real advantage for stir-fries like this one.
This recipe benefits most from faster heat response and more tossing room.
- Keeps vegetables and proteins from steaming
- Makes quick sauce reduction easier
A flat-bottom wok is the most useful upgrade if you cook stir-fries more than once in a while.
Shop wok options for this recipeInstructions
- 1
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until smoking. Add beaten eggs and scramble quickly, breaking into small pieces. Remove and set aside.
- 2
Add remaining oil to the wok over high heat. Add garlic and frozen vegetables, stir-frying for 2 minutes until thawed and starting to char.
- 3
Add cold rice to the wok, pressing it flat against the hot surface. Let it sit for 30 seconds before tossing. Repeat to develop a slight crust.
- 4
Pour soy sauce around the edges of the wok so it sizzles and caramelizes. Toss rice to coat evenly.
- 5
Return scrambled eggs to the wok. Add sesame oil and sliced green onions. Toss everything together for 30 seconds.
- 6
Serve immediately, garnished with extra green onions and a drizzle of sesame oil.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
White riceBrown rice or cauliflower rice
Brown rice adds nuttiness; cauliflower rice makes it low-carb.
EggsCubed firm tofu
Scramble the tofu in the same way for a vegan version.
Soy sauceTamari or coconut aminos
Tamari is gluten-free; coconut aminos are lower sodium.
DepthPantry
Test Kitchen Pick
Sesame Oil
Helpful Pantry Staple
Why the sesame oil matters
A small amount of toasted sesame oil changes the aroma fast. It is one of the easiest ways to make a sauce or dressing taste more complete.
This ingredient adds most of its value in aroma and finish.
- Adds nutty depth with very little effort
- Useful in noodles, dressings, and marinades
Toasted sesame oil is a small bottle that tends to have outsized payoff.
Shop sesame oil for this recipeTips & Storage
Pro Tips
If you do not have day-old rice, spread freshly cooked rice on a sheet pan and refrigerate uncovered for 1 hour.
The wok must be screaming hot — this is what creates the smoky flavor and prevents sticking.
Add white pepper instead of black pepper for a more authentic flavor.
Storage
Refrigerate for up to 3 days. Fried rice makes excellent next-day leftovers.
Reheating
Reheat in a hot wok or skillet with a splash of oil, or microwave with a damp paper towel over the bowl.
Nutrition Facts
Per serving (1 plate) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates48g
Fat10g
Fiber3g
Sugar2g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why does my fried rice turn out mushy?
- The most common causes are using fresh hot rice, overcrowding the wok, or not getting the pan hot enough.
- Can I make this vegan?
- Yes, skip the eggs and add extra vegetables or cubed firm tofu instead.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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