I love turning leftover rice into a quick masterpiece. In my Easy Vegetable Fried Rice, garlic, onions and mixed veggies join forces with lightly beaten eggs, green onions and a savory blend of soy and oyster sauce. Sesame oil adds extra flavor making this dish a reliable go-to for busy nights.

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I’m excited to share my Freakin’ Fantastic Fried Rice Recipe with you. Ive always loved a dish thats loaded with flavor and packed with veggies, and this one really delivers.

Using 3 cups of cold day-old rice, I start by frying up diced onion and minced garlic in 2 tablespoons of vegetable oil until they’re slightly browned. Then, I quickly scramble 2 lightly beaten eggs right into the mix, adding a smooth texture that blends so well with the crisp peas, carrots, and corn.

A splash of soy sauce and a dab of oyster sauce (if youre up for it) gives the dish its savory kick, while the 1 teaspoon of sesame oil and chopped green onions finish it off perfectly. I know its simple, but trust me when I say its one of the best fried rice recipes Ive ever made.

Enjoy making this rice recipe side dish thats ideal for a quick weeknight meal or a fall dinner.

Why I Like this Recipe

I like this recipe because it gives me a perfect way to use up my leftover rice and never lets food go to waste. I like how quick and easy it is to throw together on a busy day, plus it comes out super tasty every time. I like that I can mix in any veggies or proteins I have on hand which makes it feel personal to me. Finally, the savory flavors from the soy sauce, oyster sauce, and green onions just make the dish really comforting and remind me of home cooking.

Ingredients

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3 cups cold leftover rice: provides good carbohydrates for energy.
It’s filling and perfect texture.
2 large eggs: rich in protein, help bind ingredients.
They add creaminess and flavor.
1 small diced onion: adds flavor and slight crunch.
Also a source of fiber.
2 garlic cloves: boosts flavor and health benefits.
A natural immune booster.
1 cup mixed veggies: healthy colors, crunch, and fiber.
They add vitamins of all sorts.
Soy and oyster sauces: deliver savory, salty notes.
They bring deep umami flavor.
Sesame oil: adds a hint of nuttiness.
Use sparingly for a flavorful finish.

Ingredient Quantities

3 cups cold, leftover rice (day-old rice works best)

2 tablespoons vegetable oil for frying

2 large eggs, lightly beaten

1 small onion, diced

2 garlic cloves, minced

1 cup mixed veggies (like peas, carrots, and corn)

1/2 cup green onions, chopped

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional but adds great flavor)

1 teaspoon sesame oil

Salt and pepper to taste

Optional: 1/2 cup diced chicken or shrimp if you want extra protein

How to Make this

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1. Start by heating your pan or wok over medium high heat and add 2 tablespoons of vegetable oil.

2. Pour in the 2 lightly beaten eggs and scramble them until they’re almost set, then take them out on a plate.

3. In the same pan, add the diced onion and minced garlic, stir them up until the onion softens a bit.

4. If you’re using chicken or shrimp, toss them into the pan now and cook until they’re nearly done.

5. Next, add the 1 cup of mixed veggies and stir for about 2 minutes so they start to get tender.

6. Stir in the cold, leftover rice, breaking it up as you go so it mixes well with the veggies.

7. Pour the 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil over the rice, and mix it all together.

8. Season with salt and pepper to taste and make sure all the flavors blend in really nice.

9. Return your scrambled eggs to the pan and fold in the 1/2 cup of chopped green onions.

10. Give it a good stir, let everything heat through for another minute or two, and then serve it up hot. Enjoy your freakin fantastic fried rice!

Equipment Needed

1. Stove – you’ll need it to heat your pan or wok.
2. Pan or wok – essential for frying the eggs and rice.
3. Knife – for dicing the onion, mincing the garlic and chopping the green onions.
4. Cutting board – to safely cut the veggies and meat.
5. Mixing bowl – to lightly beat the eggs.
6. Measuring cups and spoons – for accurately measuring the rice, sauces and veggies.
7. Spatula – for stirring, scrambling the eggs and mixing everything together.
8. Plate – to set aside the nearly set scrambled eggs before mixing them back in.

FAQ

Q: Can I use fresh rice instead of day-old, leftover rice?

A: Yes, but fresh rice might end up mushy. Leftover rice is best cause it’s already dried out a bit.

Q: Why does the recipe call for cold rice?

A: When the rice is cold, the grains are more separate, so it fry’s up better without turning mush.

Q: Can I add other proteins besides chicken or shrimp?

A: Absolutely. You can add tofu, extra veggies, or even beef slices if you're looking for a twist.

Q: Is it necessary to use both soy sauce and oyster sauce?

A: Not really, but using both gives the dish a deeper flavor. You can adjust the amounts to suit your taste.

Q: Why do we add sesame oil later in the cooking process?

A: Sesame oil has a strong, nutty flavor that gets lost if heated too much, so adding it at the end keeps the flavor bright.

Freakin’ Fantastic Fried Rice Recipe Substitutions and Variations

If you don’t have vegetable oil, try using canola oil or sunflower oil instead
Instead of soy sauce, you can use coconut aminos to get a slightly sweeter taste
If you’re not a fan of oyster sauce, go with hoisin sauce to still get a rich flavor
Not into chicken or shrimp? Swap those out with tofu cubes or even just extra veggies
No leftover rice? Make a fresh batch then chill it in the fridge for a few hours before using it

Pro Tips

1. Use day-old rice if you can cause fresh rice can turn mushy when you fry it really quick. The cold rice kinda holds up better when you toss it in a hot pan.
2. Make sure your pan is super hot before you add in ingredients. It really helps to get that slight char flavor and keeps everything from stewing.
3. When stir frying, dont overcrowd your pan. If you add too many things at once, the veggies and meats might steam instead of fry, leaving you with a soggy mix.
4. Taste and add your sauces little by little. It’s so easy to overdo the saltiness if you dump it in all at once, so keep tasting as you go.