Easy Vegetable Fried Rice

I went down a rabbit hole tweaking versions of fried rice, just chasing that PF Chang's taste. Trust me, this is the only one that actually nails it. Made a batch last week when I desperately wanted takeout—it's fluffy, loaded with crispy veggies, and the sauce is so good you won't stop eating even when you're totally stuffed.

My husband basically turns his nose up at most homemade Asian meals. He surprised me—asked for this again the very next night. Total win.

Must-Have Ingredients

• Vegetables: I’m not picky—whatever needs using, toss it in! Carrots, sprouts, and snap peas always work for that takeout look.
• Brown sugar: Just a bit to round out the flavors. White sugar just isn’t the same here.
• Hot chili oil: Gives a subtle kick without burning your mouth. Even my kids don't complain.
• Fresh garlic and ginger: I’ve tried the pre-minced jars. Not worth it—fresh is way better, and mincing only takes a sec.
• Mirin: Sweet and tangy, totally worth a trip to the Asian aisle.
• Soy sauce: I like to use the light salt version. Regular is a bit too salty for my taste.
• Vegetable broth: Cook the rice in broth, not plain water, for deeper flavor.
• Jasmine rice: Don’t swap this out. Day-old, cold rice gives you the best texture—fresh rice just gets mushy.

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How I Throw This Together

Egg Move

I always crack my eggs into the side of the pan after moving veggies over. They kind of soak up all the tasty bits that way. Let them firm up just a little, then mix through—the eggs keep cooking with everything else.

Wok Know-How

If your pan isn’t super hot, pause everything. Toss veggies in, and if they don’t instantly sizzle, your pan needs more heat. High temp keeps the veggies snappy, never mushy.

Sauce Prep

I mix up the whole sauce before I turn on my stove. Way easier to toss in when ready, and the flavors get time to blend—you won’t have to scramble to add soy while things burn.

Rice Game-Changer

I make the rice a day ahead, swapping water for broth. Letting it cool overnight makes it firm up, so it’ll grab the sauce up later without going soft or sticky.

The first time I cooked rice in broth was because I had leftover chicken broth and felt lazy. Now it's my default—makes plain rice seem boring.

Good Ways to Serve It

This fills you up by itself, especially if you load on protein. When I'm feeling fancy or want to make a fun dinner, I'll fix egg rolls or lettuce wraps too. My kids? They love it with some teriyaki chicken on the plate.

Switch It Up

Want protein? Add diced chicken thighs with the veggies. I sometimes go wild with cashews and pineapple for a tropical twist. My husband douses his with sriracha. If I’m trying to eat lighter, I use half cauliflower rice instead.

Leftover Logic

If you store this, it'll be good for about four days. Skip the microwave—toss it in a hot pan with a splash of water, and it's like fresh again. Weirdly, my daughter swears it's tastier the next day.

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Insider Tricks

• Pre-chop your veggies and stuff—once you start cooking, everything goes quickly
• Big pans work best so you get more crispy rice and veggies
• A wooden spoon is the tool of choice for scraping up those delicious bits at the bottom

Figuring this out seriously cut down our takeout orders. There's something awesome about making a dish that tastes like the restaurant, and my kids totally fall for it. Plus, I get to load it up with everybody’s favorites!

Recipe FAQs

→ Can I throw in some meat?

Absolutely! Toss in cooked chicken, shrimp, or beef once the veggies are sautéed.

→ What about fresh rice?

Though leftover rice is common, cooking fresh rice works fine if you follow these steps.

→ How do I tone down the spice?

Skip or reduce the chili oil to make it milder.

→ Can I swap out the veggies?

For sure! Bell peppers, corn, mushrooms, or peas are great choices.

→ Is there a way to go gluten-free?

Yes, just sub in tamari or gluten-free soy sauce instead of regular soy sauce.