Easy Fried Rice

Vegetable Fried Rice

Vegetable Fried Rice

Cold, cooked rice works best so I cook and cool the rice overnight. Otherwise, you can cook the rice and spread it on a dinner plate, uncovered, to cool & release moisture. This meal cooks quickly so have everything ready before you start. Use white or brown rice. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Makes: 2-3 servings

Vegetable Fried Rice


  • 2 teaspoons vegetable oil, divided
  • 1/3 cup chopped onion
  • 1 clove of garlic, minced
  • 1 cup chopped broccoli
  • 1/2 cup chopped bell pepper (any color)
  • 2 1/2 cups cooked rice (2/3 cup uncooked) - medium grain rice works well
  • 1 cup baby spinach, well packed (3/4 ounce)
  • 1/2 cup frozen peas
  • 2 eggs, beaten
  • 1 Tablespoon low sodium soy sauce
  • 1/8 teaspoon salt + pepper to taste


  1. Cook 2/3 cup rice, preferably in advance. Otherwise, cook and spread on a dinner plate to cool down.
  2. Spread frozen peas on a paper towel to thaw.
  3. In a sauté pan over medium-high heat, cook onion & garlic in 1 tsp.oil for 1 minute.
  4. Add broccoli & peppers. Cook & stir for 1 minute.
  5. Push veggies to the side, add 1 tsp. oil and stir-fry the rice in the oil for 1 minute, while gradually stirring in the veggies.
  6. Stir in spinach and peas and push mixture to one side.
  7. Add beaten eggs and cook until set, about 1 minute, and stir into rice.
  8. Stir in soy sauce, salt & pepper.

23 Comments on "Vegetable Fried Rice"

  1. Jennifer Bechtel

    This is a great stir fry. I had a leftover chicken breast I added to mine.

    Jenny, I’ve never laughed so hard as I did this weekend when I watched your pumpkin pie recipe and you debuted your laughing dog, Bruno. Wish you would reconsider making YT vids again.

  2. Nita Downum

    Love this simple fried rice and so easy to make. Thank you Jenny for all your creativeness in cooking.

  3. Patty Howe

    Please make more videos! I love your recipes, but watching you make them on the videos is the best! You are so funny! I keep watching the same videos over and over. Please do some new videos! Thank you!

    • Macjim

      Yes…I really miss your videos. Is there a reason you are not doing them.you are good at making them and very funny. Please consider getting bac to videos

  4. Diane

    Thank you for another wonderful recipe Jenny!!!! You are delightful to watch and I love your recipes.

  5. Janet

    I use farro! Instead of white rice, less sugar, more protein power!
    Love you Jenny, especially you breads

  6. Tamson

    I haven’t tried this recipes yet. A lot of great ideas from comments. I am a type 2 diabetic; just found out in December 2017. So far I have been placed on a 1500 ADA diet and have done well with watching my blood sugars. I am hoping with a change of a couple of ingredients in this recipe that would benefit my blood sugar. Changing out the rice for a higher fiber type of rice and possibly using egg whites; instead of whole eggs that will help with cholesterol level. Thank you so very much for all your nutritional simple recipes you share with so many others. Not on any diabetic medications yet. I am hoping that following a good diet and exercising that will keep my diabetes stable. If you are able could you add some diabetic recipes to your online recipes collection for viewers? Thank you and God bless you.

  7. Carole

    made your vegetable fried rice this afternoon,it was so good and tasty, great side dish,love all your receipts.thank you for taking time to bring us such wonderful dishes.God Bless,

  8. Madonna

    Love everything you cook. Keep up the good work. I love the simplicity but expert and healthy descriptions of all your recipes. Your ethnic foods are delicious too. Thanks Jenny!!

  9. Sunnyroxanne

    I’m confused about the rice. Do you cook the 2 1/2 cups of rice minus a 2/3 cup? and then when you’re cooking the veggies lastly add the 1/2 cup of raw rice. Thanks, it sounds so good and great to take to my church’s dinner tomorrow as we are giving up meat for a few weeks.

    • Jenny

      Before starting the stir-fry, you need 2 1/2 cups of cooked rice. To get that you need to cook 2/3 cup of raw rice, which will expand to 2 1/2 cups after it’s cooked. In step 5, you add the 2 1/2 cups of cooked rice and stir-fry it, while gradually mixing it with the veggies. I hope that clarifies.

  10. Dalila G.

    Nice recipe for using leftover rice, thanks Jenny!
    I do cook with my wok quite a bit, this recipe will be added to my “must-make” list. My list keeps getting longer, I keep adding your yummy recipes….LOL!
    What makes this work for me is the fact that you can mix and match different veggies. I just check out what’s in my freezer and presto….dinner’s done!
    Keep working your “food-magic” Jenny, you’re a wonderful cook!
    Have a nice day Jenny!

  11. Sherri

    Hi Jenny,

    This looks easy and delicious. I like your recipes because they are uncomplicated. Your YouTube videos are fun and I enjoy watching you enjoying your passion for cooking and keeping it simple. Just wanted to say I was always a huge fan and loved watching you on your show as well!

  12. Sigrid

    Jenny- this looks delicious! Thanks for the tip on using the cold cooked rice. This is a great way to get extra veggies in your diet as well. 🙂 I will probably make this tomorrow except substitute coconut amino acids instead of the soy sauce as my youngest son is allergic to soy. Cheers!

  13. WordsWork!

    Thanks for this, Jenny! I love it (as I do pretty much everything you publish).

    I made a couple of adaptations for my personal preferences: brown and wild rice cooked together add terrific texture. Egg whites in lieu of whole eggs reduces the amount of fat and chicken broth with fish sauce (1 – 1 ratio, total of 2 teaspoons) means no oil, and no salt to add either (fish sauce is plenty salty).

    Question? Do you have a favourite brand of frozen peas? The ones I’ve been buying are pretty mushy even before cooking.

    • Jenny

      My brand is Stahlbush Island Farms.

    • Marlene

      Your suggestions for fried rice are worth taking note of. I always use whole grain (long grain, wild, or jasmine). My method of cooking ANY rice is 1 cup of rice to 2 cups boiling liquid plus salt or seasonings as desired, baked in a covered dish in a medium oven for 1 hour, usually with whatever else I am cooking in the oven. Absolutely no mixing or other attention is needed. When cooked, add whatever you want for hot rice dishes, or cool overnight for use in fried rice.

  14. Tom Tee

    This sounds great! Adding to my list of your recipes. So glad I found your blog and videos.
    Thanks for doing what you do. Love your kitchen by the way.

  15. Karie

    So good to see your post Jenny!!..wish you would do more!..Love your recipes and your videos!..I am making this recipe right now!…so easy!

  16. henriette

    Thank you so much it was simple and great I just love your way of cooking Keep on baking ♥

  17. France

    Hi Jenny,

    This recipe looks sooo tasty, full of tasty vegetables, the one i like also. One question; why you are not making your recipe on youtube anymore ??? You are great to watch !

    Thanks for sharing your recipes !

  18. Nita

    Thank you Jenny. This was wonderful and so easy, full of veggies that actually made a meal in itself.

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