Vegetable Sesame Fried Rice

Vegetable Sesame Fried Rice

Vegetable Sesame Fried Rice





Cooked rice fried in sesame oil with vegetables and egg makes this vegetable sesame fried rice a simpler and healthier version of the beloved Chinese takeout dish. Made from simple, every day ingredients so you don't buy a pantry full of things you only use once!

Sunday July 26, 2020

(0 stars from 0 review)

Broccoli Carrots Celery Eggs Garlic Onions Peppers Rice Sesame Oil Sesame Seeds Snowpeas Soy Sauce

Table of Contents

  1. Recipe

Stay up to date

Want to join our newsletter for notifications on newest posts? Sign up here!

We'll never share your email with anyone else.

When I was in my first year of university, I had to learn to cook for myself on a regular basis. I was staying in a residence with a full kitchen, and I didn't have a meal plan. I've never been one to eat out a lot and so I learned a lot about cooking. One of the things I decided to try one day was fried rice. I borrowed my roommate's great big wok and got to work. I chopped so many vegetables and made a TON of cheap white rice. Unfortunately I had absolutely no idea what I was doing. Once the rice was finished cooking I took it off the heat and dumped it into this giant wok with my chopped veggies, sans oil. If you've ever made fried rice I'm sure you know how this ends. Long story short, my rice clumped together and became so sticky I essentially had a mashed potato texture of "rice" with crunchy raw veggies inside. I furiously stirred but the more I stirred the worse it became. It was the definition of a disaster. Defeated, I decided I was best suited to buying my fried rice on campus. 

Fast forward several years and fried rice is now a staple in our house. I absolutely love making it! I often plan it for the end of the week to clean our our fridge of all the leftover veggies. The trick to making good fried rice? Use oil, and use COLD rice. Don't make the same mistake I did and use freshly cooked, steaming rice. It just doesn't work well. Trust me, I know!

This fried rice is a healthier version of what you would get out. It is packed full of veggies, and uses brown rice instead of white for added fiber. It is also vegetarian, using scrambled eggs as the protein. If you are after something a little more like what you would get at a fast food or restaurant, up the amount of oil olive oil and soy sauce by a little bit. I prefer to leave it on the lighter side with my oil and soy sauce. 

Though I still enjoy buying fried rice sometimes when I'm out, this version is so much healthier and is super quick and easy to whip up as a weeknight dinner. Try making it at the end of the week to use up your old veggies that need to get eaten. I have also in the past included corn, peas, green beans, beansprouts, and really whatever else i have in the house. Let me know what veggies you put in when you make this.

Vegetable Sesame Fried Rice


By: Natalie Kollee
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 2 tablespoons olive oil, (divided)
  • 1 clove garlic, minced
  • 1 onion, diced
  • 1 stalk celery, diced
  • 2 carrots, diced
  • 1 bell pepper, chopped
  • 1/2 cup halved snow peas
  • 1 1/2 cups finely chopped broccoli, about 1 head of broccoli
  • 3 eggs, beaten
  • 3 cups cooked and completely cooled, brown rice
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon hot sauce (optional)
  • 2 tablespoons sesame seeds (optional)



Heat 1 tablespoon of olive oil in a large pan on medium high heat


Add garlic, onion, celery and carrot to pan, and cook, stirring frequently, until onion becomes soft, about 3-4 minutes


Add bell pepper, snow peas and broccoli to the pan and cook until the vegetables start to soften, an additional 4-5 minutes


Push vegetables to one side of pan, add eggs to clear side of pan and cook, stirring until eggs are cooked, then mix with vegetables


Add rice to pan, mix, then push rice and veggies to edge of pan, creating a well in the middle


Add the rest of the olive oil, sesame oil, soy sauce, and hot sauce (if using) to the well in the pan, and fold the rice in, little by little


Continue mixing until rice is evenly coated, then continue frying for 3-4 more minutes


Serve, sprinkle with sesame seeds, and enjoy!

Leave a Thought

Fields with a * are required
We'll never share your email with anyone else.






Portrait of natalie

Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.

Other Posts We Thought You'd Like

Instant Pot Unstuffed Peppers

Instant Pot Unstuffed Peppers

Thursday July 16, 2020

Stuffed bell peppers get a makeover in this unstuffed pepper casserole! Lentils, rice and a generous helping of vegetables get mixed together with tomato sauce to make this delicious and nourishing dinner. Ready in a flash thanks to the Instant Pot, Meatless Monday dinners don't get much better than this!

Carrots Celery Chili Powder Garlic Italian Spice Lentils Mozzarella Olive Oil Onions Peppers Rice Spinach

Chickpea Thai Red Curry

Chickpea Thai Red Curry

Thursday October 29, 2020

Chickpea Thai Red Curry is the quick, easy, delicious meal you need to add to your rotation! Perfect healthy, vegan, comfort food for fall.

Broccoli Carrots Cauliflower Chickpeas Coconut Milk Garlic Ginger Onions Peppers Red Curry Paste Snap Peas Vegetable Broth

One Pot Mexican Quinoa

One Pot Mexican Quinoa

Sunday October 25, 2020

This easy, vegan, one-pot Mexican quinoa is a perfect weeknight meal, coming together in less than 30 minutes. Tasty and nourishing, this is a must-try! 

Black Beans Corn Garlic Onions Quinoa

Vegetarian Gnocchi with Lemon Basil Pesto Sauce

Vegetarian Gnocchi with Lemon Basil Pesto

Monday May 17, 2021

Chickpeas, green vegetables, and gnocchi are smothered with a homemade pesto sauce in this delicious and healthy summer pasta dish!

Asparagus Chickpeas Garlic Gnocchi Green Beans Lemon Olive Oil Parmesan Parsley Peas Salt Spinach Tomatoes Walnuts