This easy vegetable fried rice relies on cold cooked rice, high heat and a wide skillet to create separate, lightly toasted grains. Scrambling the eggs first keeps them tender, while cooking the onion and carrots before the rice gives the vegetables enough time to soften. Soy sauce and sesame oil go in near the end so the rice stays savoury rather than soggy.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.
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Why this recipe works
Cold rice is drier than freshly cooked rice and separates more easily.
Cooking the egg first prevents it from disappearing into the rice.
A wide hot pan evaporates moisture quickly and encourages light toasting.
Ingredient notes
Rice
Use refrigerated cooked rice and break up clumps before heating the pan.
Soy sauce
Add around the hot edge of the pan and start conservatively.
Sesame oil
Use toasted sesame oil as a finishing flavour rather than the main frying fat.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
Frozen mixed vegetables can replace the carrots and peas; thaw and pat them dry first.
Tamari can replace soy sauce when appropriate, but verify the label for dietary needs.
Troubleshooting
The rice is mushy
Use cold dry rice, a hot pan and avoid adding too much sauce.
The rice sticks
Preheat the pan, add enough neutral oil and let the rice sit briefly before tossing.
The vegetables are hard
Cook dense vegetables such as carrots before adding the rice.
Storage and freezing
Refrigerate cooked rice within two hours and use the finished dish within three days.
Reheat to 165°F (74°C) and do not repeatedly cool and reheat rice.
THE BUTTER & BLOOM RECIPE
Garden Vegetable Fried Rice
Print-friendly layout
Preparation time
19 min
Cooking time
20 min
Total time
39 min
Yield
4 servings
Cuisine
Chinese-inspired
Updated
Ingredients
4 cups cold cooked rice
2 tablespoons oil
3 eggs
1 onion, diced
2 carrots, diced
1 cup peas
3 tablespoons soy sauce
1 teaspoon sesame oil
3 scallions
Detailed directions for Garden Vegetable Fried Rice
Break up cold rice with your hands so no large clumps remain.
Scramble eggs in 1 teaspoon oil and remove.
Cook onion and carrots in remaining oil; add peas and rice.
Toss over high heat with soy and sesame oil, then return eggs and add scallions.
Keywords: garden vegetable fried rice · easy vegetable fried rice · asian recipes · homemade recipe · easy family recipe
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COMMON QUESTIONS
Garden Vegetable Fried Rice FAQ
Why is day-old rice better for fried rice?
Refrigeration dries and firms the grains so they fry separately instead of turning soft.
Can I use freshly cooked rice?
Spread it thinly on a tray and cool it completely before frying.
What oil is best for fried rice?
Use a neutral high-heat oil for cooking and toasted sesame oil only for flavour.
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