Easy 15-Minute Vegetable Fried Rice

This vegetable fried rice recipe is the kind of quick, satisfying meal that saves you on busy evenings when you need something fast but still homemade. It’s perfect for using up leftover vegetables sitting in the fridge, turning them into a flavour-packed dish in under 15 minutes.

You’ll get a simple, step-by-step approach that keeps things easy while still delivering that takeaway-style taste. Whether you’re cooking for one or feeding a family, this recipe keeps things flexible and budget-friendly.

Why You’ll Love This Recipe

• Uses simple, everyday ingredients you likely already have at home
• It’s a time-saving one-pan dish for quick kitchen clean up afterwards
• Great way to use leftover rice and reduce food waste
• Easy to customise with your favourite vegetables or proteins
• Perfect for meal prep lunches or a fast weeknight dinner

Ingredients Needed

• 1 cup uncooked basmati rice
• 1 tbsp vegetable oil
• 1 cup onion, chopped
• 1 clove garlic, minced
• ½ cup baby carrots, chopped
• 1 cup frozen peas
• 2 tbsp pure sesame oil
• 4 tbsp soya sauce
• ½ tsp salt
• 2 eggs, beaten
• ¼ tsp ground pepper

How to Make Vegetable Fried Rice

PRO TIP: PREPARING THE RICE AHEAD OF TIME

While this recipe is incredibly fast, the secret to restaurant-quality fried rice is using day-old chilled Basmati rice. Cooling the rice in the fridge overnight allows the grains to firm up and dry out slightly, ensuring your fried rice stays light and fluffy rather than mushy!

Cook basmati rice as directed on packaging. Leave the rice to cool completely and then transfer to an air tight container to store in the fridge for 12-24 hours. 

FRYING THE RICE IN 15 MINUTES!

Use a large non-stick frying pan, heat vegetable oil on medium.

Add garlic and onion over medium heat for 2-3 minutes, stirring as needed. 

Add the carrots and continue to cook for another 3 minutes, stirring as needed.

Next, add the cooked rice to the frying pan. Stir altogether and separate any clumps of rice. 

Pour the sesame oil and soya sauce, salt and pepper over top and stir all together until well combined. 

Add the frozen peas and continue to cook for 3 minutes.

Push the rice mixture to one side of the pan. Add the beaten eggs to the other side and cook the egg over the heat, scrambling until cooked through. 

Mix in the eggs with the rest of the rice and vegetables. 

Remove from the stove and serve while hot. Enjoy!

Variations

• Swap in whatever vegetables you have — peas, carrots, sweetcorn, peppers, or even mushrooms all work well!
• For extra protein, add tofu or cooked chicken.
• And if you like a bit of heat, a dash of chilli oil or fresh chopped chilli lifts the whole dish.

What to Serve With Vegetable Fried Rice

Pair your vegetable fried rice with simple sides to turn it into a full meal. A light cucumber salad or this easy black bean and vegetable side dish adds freshness and balance. For something heartier, serve it alongside pork filled spring rolls.

If you’re hosting, this also works well as part of a larger spread with dishes like pork filled spring rolls or Chinese lemon chicken recipe.

It’s one of those flexible meals that fits easily into both casual dinners and more put-together meal setups.

Quick and Adaptable

This vegetable fried rice recipe is one you’ll come back to again and again. It’s quick, adaptable, and makes the most of what you already have in your kitchen. Once you’ve made it a couple of times, you’ll find yourself tweaking it to suit your own taste — and that’s where it really shines.

More Vegetable Recipes to Try

• Roasted Vegetable Medley
• Sauteed Vegetable Stew
• Black Bean and Vegetable Salad
• Baked Zucchini Fries
• Cooked Chickpea and Onion Side Dish

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