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Vegetable Fried Rice Recipe with Garlic and Scallions

A forever favorite in this household—Vegetable Fried Rice!

This bright, flavorful fried rice comes together quickly and relies on a handful of bold aromatics: fresh garlic, ginger, shallot or onion, toasted sesame oil, and a splash of soy or ponzu sauce. It works equally well as a satisfying main dish or as a hearty side to grilled or roasted proteins.

Vegetable fried rice in a bowl

My favorite finishing touches are freshly chopped scallions and cilantro, a handful of crushed peanuts for crunch, and a generous drizzle of chili oil for heat. A little extra sesame oil at the end brings everything together with a toasty aroma.

How to Make This Vegetable Fried Rice

  1. Heat a medium skillet or saucepan over medium-high heat. Add 2 tablespoons of coconut oil (or another neutral cooking oil) and once hot, add 1 tablespoon freshly minced ginger, 1 tablespoon minced shallot or onion, and 1 tablespoon minced garlic. Sauté for 30–40 seconds, stirring constantly, until fragrant.
  2. Add 3 cups of day-old cooked rice. Break up any clumps and let the rice fry undisturbed for 3–4 minutes so it gets a little toasted texture.
  3. Stir in 1 cup frozen vegetable mix and combine thoroughly with the rice. Continue to cook for another 3–4 minutes until the vegetables are heated through and loosened.
  4. Drizzle in 1 teaspoon sesame oil and 1 tablespoon ponzu sauce (or soy sauce / coconut aminos). If you like heat, add 2 teaspoons chili sauce or your preferred hot sauce. Stir well to evenly coat the rice and vegetables.
  5. Scoot the rice to the outer edges of the pan to create a shallow well in the center. Crack 4 eggs into the middle and gently scramble them until fully cooked. Season the eggs with salt and pepper to taste.
  6. Fully incorporate the scrambled eggs with the fried rice, toss to combine, and adjust seasoning as needed. Remove from heat when everything is hot and well mixed.
  7. Plate and serve immediately with garnishes of your choice.

Vegetable Fried Rice – Tips & Tricks

  • Use day-old rice for the best texture. Freshly cooked rice tends to be too soft and sticky; chilled leftover rice fries up with better separation and chew.
  • Swap or add proteins: cooked chicken, shrimp, thinly sliced beef, or cubes of firm tofu all work well if you want a heartier main.
  • Vegetable variations: bell peppers, peas, corn, carrots, edamame, or finely chopped broccoli are all great choices. Start with frozen vegetables for convenience or use fresh—just adjust cooking time.
  • Adjust salt and umami: if using low-sodium soy sauce, add a little more or finish with a small splash of toasted sesame oil to amp up flavor. Ponzu adds a bright citrus note if you prefer a lighter finish.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently in a skillet over medium heat (add a splash of water or oil if it seems dry) to preserve texture.
  • Make it gluten-free: substitute coconut aminos or a gluten-free tamari for soy sauce.

Other side dish recipes you’ll love

Lebanese Tabbouleh

Casamiento Salvadoreño

4-Ingredient Creamy Mashed Potatoes

Fennel and Apple Salad with Goat Cheese

Herb Roasted Potatoes with Lemony Yogurt Sauce

If you make this Vegetable Fried Rice, tag me on Instagram @thisisavocado_. Seeing you cook my recipes truly makes my day!

Recipe

Vegetable Fried Rice

A quick, flavorful vegetable fried rice that comes together in about 15 minutes. Aromatic ginger, garlic and sesame oil make this simple dish shine.

Servings: 4 • Prep: 3 mins • Cook: 12 mins • Total: 15 mins

Ingredients

  • 2 tbsp coconut oil (or other neutral cooking oil)
  • 1 tbsp freshly minced ginger
  • 1 tbsp freshly minced shallot or onion
  • 1 tbsp minced garlic
  • 3 cups day-old cooked rice
  • 1 cup frozen vegetable mix
  • 1 tsp sesame oil
  • 1 tbsp ponzu sauce or soy sauce or coconut aminos
  • 2 tsp chili sauce (optional)
  • 4 eggs
  • Salt and pepper, to taste

For serving

  • Freshly chopped scallions
  • Freshly chopped cilantro
  • Crushed peanuts
  • Drizzle of chili oil
  • Extra drizzle of sesame oil

Instructions

  1. Heat a medium skillet over medium-high heat and add the coconut oil, minced ginger, garlic and shallot (or onion). Sauté for 30–40 seconds, stirring constantly, until fragrant.
  2. Add the rice and let it fry for 3–4 minutes to develop texture.
  3. Stir in the frozen vegetables and combine with the rice. Add the sesame oil, ponzu or soy sauce, and chili sauce if using. Stir to coat everything evenly.
  4. Cook for 3–4 more minutes until the vegetables are heated through. Push the rice to the edges of the pan and crack the eggs into the center. Scramble gently until cooked through.
  5. Season the eggs with salt and pepper, then mix the eggs into the rice until fully incorporated. Taste and adjust seasoning as needed.
  6. Remove from heat, garnish with scallions, cilantro, crushed peanuts and a drizzle of chili oil and extra sesame oil if desired. Serve hot.

Nutrition

Calories: 338 kcal (approximate)

Nutrition information is an estimate and should be used as a guideline only.

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Tags: rice • sides • Chinese

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