How to Make Easy Vegetable Fried Rice in Under 20 Minutes
This easy vegetable fried rice is the perfect quick dinner or lunch, made with cold rice, frozen vegetables, and everyday pantry staples — all cooked in one pan. Ready in under 20 minutes, it’s savory, satisfying, and far better than takeout. Perfect for meal prep, budget meals, or weeknight dinners.
Ingredients
- 3 cups cooked rice (preferably cold, day-old rice)
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup frozen mixed vegetables (like peas, carrots, corn)
- 2 eggs, lightly beaten
- 3 tbsp soy sauce
- 1 tsp sesame oil (optional)
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add chopped onion and garlic, and sauté until fragrant and translucent.
Stir in the mixed vegetables and cook for 2–3 minutes until heated through.
Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
Add the cold cooked rice to the skillet, breaking up any clumps with a spatula. Stir everything together.
Pour in the soy sauce and sesame oil (if using). Stir well to combine and heat everything evenly.
Season with salt and pepper to taste.
Garnish with sliced green onions before serving.
Notes
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Use leftover rice for best texture. If using fresh rice, chill it first.
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Customize with your favorite vegetables or protein.
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Use low-sodium soy sauce if needed.
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Store in the fridge for up to 4 days or freeze for meal prep.
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Don’t overcrowd the pan — stir-frying works best with space.