Vegetable Fried Rice
September 14, 2026
: 6
: 10 min
: 30 min
: Easy
This easy vegetable fried rice is packed with veggies, savory liquid aminos, and fluffy rice which makes it a perfect gluten free side dish. It comes together in just 15 minutes. Serve with your favorite homemade stir fry or orange chicken. (See athomewithjennadams.com for weeknight stir fry and orange chicken recipes.)
Ingredients
- 8 cups cooked white rice
- 2 stalks celery finely chopped
- 2 carrots finely chopped
- 1 medium Vidalia onion chopped
- 1/2 cup peas (frozen or canned - drained)
- 2 large or jumbo eggs
- 1/2 cup liquid aminos
- 5 Tablespoons toasted sesame oil
- 2 scallions or green onions for garnish sliced
- 3 Tablespoons canola oil or oil of choice.
- 2 Tablespoons butter
Directions
- Step 1 Cook rice according to package for a total of 8 cups of rice. Set aside. (Leftover rice is ideal. Just break up clumps.)
- Step 2 Place all chopped vegetables into a medium high frying pan with canola oil and butter.
- Step 3 Let vegetables cook and become soften. Approximately 5 to 8 minutes. Stirring occasionally.
- Step 4 Add peas. Stir together.
- Step 5 Scramble eggs together in a small bowl.
- Step 6 Push vegetables to the side of the pan.
- Step 7 Pour eggs in the empty side of the frying pan.
- Step 8 Cook eggs until soft and fluffy.
- Step 9 Combine vegetables and eggs together and mix thoroughly.
- Step 10 Remove from heat.
- Step 11 Pour vegetables over cooked rice. Mix together until completely until all ingredients are combined.
- Step 12 Add liquid aminos and toasted sesame oil.
- Step 13 Mix together.
- Step 14 Top with scallions.
- Step 15 Serve with your favorite stir fry or orange chicken.
