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4.66 from 32 votes

Vegetarian Fried Rice

Everybody should know how to make veggie fried rice. Hands down one of the most delicious and easiest ways to use up leftovers. Ready in max. 12 minutes!
Course Mains, Snack
Cuisine Chinese, Vegetarian
Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings (or more as a side)
Calories 619kcal


For the sauce

For the fried rice

  • 2 medium eggs (2 medium eggs = 1 large egg. Beaten)
  • salt to taste
  • 2 tbsp sesame oil (or whatever you have available)
  • 3 cups rice (cooked)
  • 1 onion (or 2 spring onions, finely chopped)
  • 2 cups veggies of your choice (frozen vegetables are fine too, but make sure to thaw them before frying)


  • Prep time: In a small bowl mix together the ingredients for the sauce. Then chop your veggies into bite sized pieces.
  • Get a pan to high heat, add sesame oil and pour in the egg. While scrambling add a small dash of salt and vinegar. The egg should be done in about a minute, then set aside in a bowl.
  • Add another tbsp of oil into the pan on high heat and add the onion. Let it fry for about 30 seconds (NOTE: If you use spring onions, add them in the end instead!).
  • Now is the time to your veggies to the pan. Stir fry for 3-5 minutes.
  • Reduce the heat, add the rice, sauce and your eggs. Stir well. Now you can safely add your spring onions too.
  • Done!


IF YOU LIKED THIS RECIPE: Then you definitely need to check out our Fake Lo Mein as well, excellent for using up leftover pasta.
INSPIRED BY: Woks of life - great recipe but unfortunately not vegetarian ;-)


Serving: 527g | Calories: 619kcal | Carbohydrates: 82.2g | Protein: 17.2g | Fat: 25.6g | Saturated Fat: 4.3g | Cholesterol: 164mg | Sodium: 1088mg | Potassium: 599mg | Fiber: 8.9g | Sugar: 7.5g | Vitamin A: 800IU | Vitamin C: 117.2mg | Calcium: 110mg | Iron: 3.2mg