30-Minute Veggie Fried Rice
Better than takeout. crispy edges, perfectly seasoned, built from whatever vegetables are wilting in your fridge.
- Total time:
- 22 min
- Servings:
- 4
- Per serving:
- 380 kcal
- Cost per serving:
- $1.65
- Difficulty:
- easy
Step-by-step
Heat 1 tbsp oil in wok over high heat. Scramble eggs, transfer to a plate.
Add remaining oil. Garlic, stir 15 seconds.
Frozen vegetables. Stir-fry 2 minutes.
Cold rice. Press to flatten. Let sit 30 seconds to crisp. Toss. Repeat once.
Soy sauce around the edge (it caramelizes there). Oyster sauce, sesame oil, white pepper. Toss.
Return eggs. Green onions. Toss 30 seconds. Serve immediately.
Cook's tip
Day-old refrigerated rice is drier and fries up with separate, crispy grains.
Storage
Refrigerate 3 days.
Freezer: Freezes 1 month.
Nutrition per serving
- Calories
- 380
- Protein
- 11g
- Carbs
- 55g
- Fat
- 13g
- Fiber
- 4g
- Sugar
- 3g
- Sat Fat
- 2.5g
- Sodium
- 920mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
No day-old rice?
Spread freshly cooked rice on a tray and chill in the freezer 30 minutes.
Vegan?
Skip the eggs and use vegan oyster sauce (mushroom-based).
Reviews
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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