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Restaurant Style Veggie Fried Rice

An simple and quick side dish. This shortcut recipe feeds a family of 4 and tastes like the authentic rice you get from your favorite take out restaurant.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Dish, Side Dish
Cuisine asian, Chinese, Japanese


  • 2 cups Jasmine rice, rinsed
  • 2 eggs, scrambled
  • 1 16 ounce bag of peas and carrots
  • 4 green onions, diced
  • 3 tablespoons reduced sodium soy sauce Dr.Bragg's aminos works well too!
  • 2 tablespoons butter, unsalted
  • 3 tablespoons chopped peanuts, optional


  • Add rinsed rice into a small rice cooker. Fill with water until just under the 2 cup fill line. Cook until lever pops to warm. (This is usually about 20 minutes with my cooker.) Set aside for 4-5 hours until ready to fry.
  • Place butter in large cast iron skillet and scramble eggs. Add rice and stir with wooden spoon. Make sure that all rice kernels are separated.
  • Add, frozen peas and carrots and stir in until well blended. Cook for about 8-10 minutes until vegetables have warmed. Add diced onion and soy sauce. Simmer for another 5 minutes and it is ready to go! Top with nuts if desired.
Keyword fried rice, vegetarian, veggie