This vegetable fried rice recipe is better than takeout! It only takes 20 minutes to make the the best easy fried rice at home. It’s a delicious, flavorful recipe packed with tons of vegetables and eggs!

Fried rice is my husband’s favorite takeout menu item. So I decided it was time that we perfected the art of making homemade fried rice.

Now, we can enjoy it with our favorite Asian-inspired meals (like this cashew chicken stir fry, stir fried vegetables, crispy tofu stir fry in peanut sauce or chicken stir fry) without needing to order takeout!

This is seriously the best fried rice recipe you’ll ever try! Sesame and peanut oils give it that authentic takeout flavor, plus it’s easy to make in 20 minutes with just a handful of ingredients! 

Fried Rice Recipe: Ingredients & Substitutions 

I don’ really recommend making any substitutions in this fried rice recipe, as I feel like I tweaked it to perfection! However, as aways we’ll discuss some possibilities! 

• Rice. Using cold, day-old, rice is critical to making the best homemade fried rice. If you’re planning to make this recipe, cook the rice a day in advance and store it in an airtight container in the refrigerator overnight (or for up to 3 days). You can also use day-old brown rice, however it will create a less-authentic taste and texture, even though it’s still delicious.
• Sesame oil. I do not recommend omitting or substituting the sesame oil in this recipe. It is key to the authentic flavor of this dish. 
• Peanut oil. this is another ingredient that adds authentic flavor to this recipe, but if you have a peanut allergy in your household you can substitute canola oil or additional sesame oil for the peanut oil. 
• Minced Garlic. Powdered garlic works just as well as minced garlic if you don’t have any on hand!
• Onion.  I recommend using a sweet onion or scallions in this fried rice recipe, but any variety works.
• Carrots.  Use fresh, diced carrots for the best results! If you don’t prefer carrots you can omit them.
• Peas. I recommend using thawed, frozen peas. Avoid canned peas.
• Soy Sauce. Both regular and low-sodium soy sauce can be used in this recipe.
• Powdered Ginger.  Use fresh minced ginger instead of powdered if desired.
• Eggs. Again, these can be omitted if you have an egg allergy in your family, however I recommend only omitting them if necessary.

How to Cook Rice for Fried Rice

If you are making a fresh batch of rice (not using leftovers) to make this fried rice recipe, you will need to make the rice at least 1 day before making this recipe! Here’s how to do it: 

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Transfer the rice to an airtight container and store in the refrigerator overnight, then use the chilled rice in this recipe.

How to Make Fried Rice

This fried rice recipe is very easy to make in 20 minutes. Let’s walk through the steps together and don’t forget to watch the video.

Cook the Eggs

The first step in making the vegetable fried rice recipe is to cook the eggs in sesame oil. Cooking them in sesame oil with a pinch of sea salt adds so much flavor to the eggs and makes them really shine in this dish.

Begin by beating the eggs with a pinch of salt.

Then, spread 1 teaspoon of sesame oil in a nonstick pan and pour the beaten eggs evenly into a thin layer into the pan

Cook the eggs for 2-3 minutes, or until they are is firm and bubbles appear on the top. Flip and cook for an additional 1 minute.

Then, remove from the eggs from the heat, transfer to a cutting board and cut into thin pieces. Set aside.

Cook Carrots, Onion & Garlic

Once the eggs are prepared, it’s time to make the fried rice. Sauté the onion, garlic and carrots (and freshly minced ginger if using in place of powered ginger) in 1 Tablespoon of sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).

Add Oil & Rice

Once the carrots are cooked, add 3 Tablespoons sesame oil and 1 Tablespoon peanut oil to the vegetables.

Next, add the rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.

Add Peas, Eggs & Spices

Next, add the rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.

Next, add the rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.

Serve

Once the egg fried rice is nice and golden brown, it’s time to serve! You could serve it all by itself as a main dish, or add some protein (see below for suggestions). It is also the perfect side to our favorite Asian recipes.

• Add some crispy tofu and make it a full meal.
• Who doesn’t love appetizers like fresh spring rolls and peanut sauce or asian chicken lettuce wraps?
• Serve it alongside this chicken stir fry recipe, Cashew Chicken Stir Fry (one of my personal favorites), chicken lo mein, vegetable lo mein, or topped with this crockpot teriyaki chicken.
• This Crispy Baked Tofu with Peanut Sauce tastes amazing served with this fried rice recipe too!

Store/Freeze

Store leftover vegetable fried rice in an airtight container in the refrigerator for up to 1 week or in the freezer for 2 months.

I recommend reheating on the stovetop for the best taste, but you can also reheat it in the microwave.

Egg Fried Rice Recipe FAQs

Here are some commonly asked questions about this fried rice recipe. 

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

Try these REcipes

Easy Crock Pot Teriyaki Chicken

Cashew Chicken Stir Fry

Asian Chicken Lettuce Wraps (Better than P.F. Chang’s)!

Vegetable Lo Mein Recipe

Crispy Hoisin Tofu

Chicken Lo Mein