Vegetable Fried Rice
Colorful vegetable fried rice with eggs, mixed veggies, and sesame—meatless Asian-American weeknight staple using leftover rice. Eggs cooked through; rice tossed until steaming hot (165°F) for a fast vegetarian dinner or side.
🛒Ingredients
- 4 cups cold cooked rice
- 3 large eggs, beaten
- 2 tablespoons neutral oil, divided
- 1 small onion, diced
- 2 cups frozen mixed vegetables (peas, carrots, corn), thawed
- 2 cups chopped bok choy or spinach
- 3 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- 1 teaspoon toasted sesame oil
- 2 green onions, sliced
- White pepper to taste
🔧Kitchen Tools Needed
- Large nonstick skillet or wok
- Spatula
- Instant-read thermometer
📝Instructions
- 1
Heat 1 tablespoon oil in a large skillet over medium-high. Scramble eggs until fully set (no runny yolk); remove to a plate.
- 2
Add remaining oil. Sauté onion 2 minutes. Add mixed vegetables and bok choy; cook 3 minutes. Stir in garlic 30 seconds.
- 3
Add cold rice; break up clumps and stir-fry 3–4 minutes until hot.
- 4
Return eggs. Add soy sauce, oyster/veg sauce, sesame oil, and white pepper. Toss until rice is steaming hot throughout (165°F).
- 5
Finish with green onions. Serve. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 360
🏷️Recipe Tags
❓Frequently Asked Questions
Vegan?
Skip eggs or use a plant scramble; use vegetarian stir-fry sauce instead of oyster sauce.
Add tofu?
Pan-brown cubed firm tofu first, then proceed; keep tofu hot.
Why not fresh hot rice?
Hot fresh rice turns mushy; chill it first for separate grains.
Food safety?
Cook eggs fully; reheat rice leftovers to 165°F and do not leave cooked rice at room temp over 2 hours.
