Easy and Delicious Vegetable Fried Rice – A family favorite recipe
If you’re looking for an easy yet delicious dish that the kids will enjoy, this vegetable fried rice recipe is the perfect option. A great way to sneak in vegetables you happen to have in your home, vegetable fried rice is not only tasty but nutritious for the family, too!

How to make vegetable fried rice?
Vegetable fried rice can be made with pretty much any vegetables you have in your kitchen. I often like using chopped broccoli, carrots, and mushrooms, but have made this dish with asparagus, spinach, celery, and peas. I also sometimes will add tofu for extra protein.
Most fried rice recipes involve frying the eggs first, then placing them aside on a plate while the vegetables are being cooked. I find this to be an unnecessary extra step and actually prefer frying the eggs with the vegetables in the center of the pan.

One of the key ingredients in fried rice that makes a big difference in taste is the rice wine vinegar at the end for that hint of sweetness.
What cookware do I need to make fried rice?
To make vegetable fried rice, you really just need a pan for frying the vegetables and a pot or rice cooker for making the rice.
I used to fry everything in a non-stick pan, but find the flavor so much more enhanced in a cast iron skillet. Research has also found that cooking in cast iron cookware can significantly add iron into your diet.

If you don’t have a rice cooker, you can definitely cook rice in a pot over stove top. However, I do find cooking rice in a rice cooker so much easier. In a rice cooker, you simply just add rice and water, hit “start”, and it will tell you when it’s ready giving you perfect rice every time. Cooking rice in a pot over stove top requires a lot more monitoring to ensure the rice doesn’t end up burning at the bottom. Having a rice cooker has definitely made our lives easier.

Check out More Dinner Recipes
- Best classic baked pasta
- Roasted tilapia with mushrooms and bok choy
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Vegetable Fried Rice
Ingredients
- 3 cups of jasmine rice
- 3 cups of water for the rice
- 1 tbsp canola oil
- 2 medium-sized carrots peeled and chopped into ½” pieces
- 1 broccoli crown chopped into ½” pieces (about 1 cup)
- 6-8 cremini mushrooms chopped into quarters
- 5 large eggs
- 1 ” piece of ginger peeled and minced
- 3 cloves of garlic peeled and minced
- 4-5 green onions chopped
- ½ cup of soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sugar
- Siracha and extra soy sauce for serving (optional)
Instructions
- Combine 3 cups of rinsed rice and 3 cups of water into a rice cooker or pot. If using a pot, bring to boil, then cover and reduce heat to low and let simmer for 15-20 minutes.
- While the rice cooks, heat a large cast-iron skillet over medium-high heat. Add oil, carrots, broccoli, and mushrooms, stirring occasionally until soft, for about 5-8 minutes.
- Move vegetables to the side of the skillet creating space in the centre of the skillet. Add a tablespoon of oil, then crack eggs into the centre of the skillet. Then add ginger, garlic, and green onions to the cracked eggs and stir together until the eggs are firm. Turn heat off or on low until rice is cooked.
- Meanwhile, whisk soy sauce, rice wine vinegar, and sugar in a small bowl with a fork.
- Once rice is done, add rice to the skillet with vegetables and eggs. Pour soy sauce and rice wine vinegar mixture into the skillet and stir until combined.