Vegetable Fried Rice

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“I finally figured out how to make fried rice without having it stick to the bottom of the pan! It is really easy to make, easy to double, to adjust to your personal taste and it can be made ahead of time. You can also stir in another protein (i.e. tofu or chicken) in the end to make it a whole meal! It is a kids favorite and goes great with almost any meal!”

Ingredients Nutrition

  • 236.59 ml jasmine rice, uncooked
  • 3 garlic cloves, chopped (or 1 tsp of garlic powder)
  • 1 small onion, chopped
  • 29.58-44.37 ml vegetable oil (enough to saute the onion or garlic and then to coat the rice)
  • 0.25 ml sesame chili oil
  • 473.18 ml water
  • 236.59 ml frozen mixed vegetables
  • 2 eggs, scrambled and chopped (no other ingredient in the scrambled eggs)
  • salt & pepper
  • 9.85 ml soy sauce (optional)


  1. In a high sided skillet (that has a cover) over medium high heat, heat vegetable oil and sesame chili oil. Saute the onion and garlic, and rice until the rice is solid white or lightly browned.
  2. Immediately pour the water into the skillet and bring to a boil then lower it to a simmer on low heat.
  3. Cover & cook on low (simmer) until the water is absorbed and the rice is tender. DO NOT STIR while rice is cooking. About 20-25 minutes.
  4. After rice is done. Carefully stir the frozen mixed vegetables and let sit on low heat for another 5 minutes. The gently stir in the scrambled eggs.
  5. Sprinkle salt and pepper to taste.
  6. Stir in soy sauce (optional) for asian flair!
  7. Enjoy!
  8. NOTE - if using fresh vegetables, stir them in before you turn the water down to a simmer and let them cook with the rice.

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