Vegetable Thai Fried Rice

Turn leftover rice into flavor-packed Vegetable Thai Fried Rice—loaded with veggies, easy to make, and perfect for a quick weeknight dinner!

Looking for more Thai fried rice ideas? Check out my Vegetarian Thai Fried Rice to make it without fish sauce, classic Thai Khao Pad aka Thai Fried Rice recipe, or if you’re in the mood for spicy, try Thai Curry Fried Rice or if you want some seafood flavors try Tom Yum Fried Rice!

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Why You’ll Love This Vegetable Thai Fried Rice Recipe

• COOK WITH FRESH VEGGIES: This recipe is all about the veggies! If you are looking for a fun way to get your veggies in instead of just a salad, this is it!
• LEARN FROM A THAI COOKING CLASS TEACHER:  A Thai cooking class instructor (aka me, Sherri! :)) will be teaching you step-by-step all my top Thai cooking secrets in this recipe!
• USE UP LEFTOVERS: Leftover rice and veggies from the night before? Perfect! This recipe is a great way to use up day-old rice and avoid food waste!

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What is Vegetable Thai Fried Rice?

Vegetable Thai Fried Rice lets the veggies be the star of the show. Instead of hiding them, this dish brings out their color, crunch, and natural sweetness.

The magic comes from a simple combo of fish sauce, oyster sauce, a bit of sugar, and a sprinkle of white pepper—just enough to give it that classic Thai flavor without overpowering the veggies. It’s light, satisfying, and so easy to make with whatever you have on hand.

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Sherri’s Story

In America, one of the main ways we like to eat vegetables is in a salad. But salads similar to what we eat in America are hard to find in Thailand.

In Thailand, the main way Thais eat vegetables are stir-fried in their main dishes like the Chinese broccoli in Beef Pad See Ew, or the bell peppers in Thai Cashew Chicken. Or in the many Thai vegetable side dishes like Thai Vegetable Stir-Fry or Thai Stir-Fried Morning Glory.

Salads or fresh, uncooked vegetables are actually one dish I’d avoid if I was in Thailand, especially if it’s from a street vendor! Since salads aren’t cooked, there is more chance of pathogens not getting cooked out.

But don’t worry, if you are in a nice restaurant in Bangkok, fresh salads should be fine.

But you can always feel safe eating veggies that have been stir-fried at a high heat that kills off germs. So my favorite way to eat vegetables in Thailand, or at home just because I love it, is in a stir-fry like Vegetable Thai Fried Rice.

It’s quick, cozy, and easy to make with whatever veggies you’ve got in the fridge that you need to use up. I love tossing in a mix of colors—green peas, orange carrots, red bell peppers—but really whatever’s around.

The veggies add so much life to the dish, and it always feels satisfying without being heavy. It’s one of those easy weeknight wins that never lets me down.

Vegetable Thai Fried Rice Ingredients

Don’t have all of these ingredients? No problem! Check my Additions and Substitutions section for some easy swaps.

Stir-Fry Sauce

• 1–2 tbsp fish sauce or Thai thin soy sauce, to taste – Adds salty umami goodness.
• 1–2 tbsp oyster sauce, to taste – Brings savory sweetness and depth.
• 1/2 tbsp-1 tbsp. Thai dark soy sauce, to taste (optional) – Add until you hit the golden brown color you prefer, gives a rich color and a hint of sweetness.
• 1–2 tsp sugar, to taste – A touch of sugar balances the salty sauces and brings harmony to the dish.

Fried Rice Ingredients

• 1/2 cup diced onion – Adds a savory-sweet depth to the dish as it softens and caramelizes while stir-frying.
• 4 finely chopped garlic cloves – Brings that classic Thai fragrance and punchy flavor.
• 3 cups veggies of your choice – Use what you love or have on hand—kale, Chinese broccoli, bell peppers, carrots, peas, or baby corn all work great.
• 4 eggs (optional for extra protein) – Scrambled into the rice for a boost of protein and richness—totally optional.
• 4 cups cooked, day-old jasmine, white rice or basmati rice – Day-old rice is best for fried rice because it’s drier and won’t turn mushy when stir-fried. Jasmine, basmati or plain white rice works great!
• 1/4 tsp white pepper powder, to taste – Adds a gentle warmth and a slightly earthy flavor.
• 2 green onions, chopped into 1/4 inch pieces – Stirred in at the end for a fresh, mildly sharp flavor and a bit of crunch.

Toppings

• 1 quartered lime, for serving, optional – A fresh lime squeeze right before eating brightens up the dish.
• 6 slices cucumber, for garnish, optional – Cooling and crisp, cucumber slices are a traditional Thai fried rice sidekick.
• Handful of cilantro, for garnish, optional – Sprinkled on top for a burst of freshness.
• Nam Pla Prik, aka my Thai Flavor Bomb Sauce – if you want to make it spicy! Yes please!

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How to Make Vegetable Thai Fried Rice: Step by Step

Make the Stir-Fry Sauce: In a small bowl or measuring cup, mix the 1–2 tbsp. fish sauce or Thai thin soy sauce, 1–2 tbsp. oyster sauce, 1/2 tbsp-1 tbsp. Thai dark soy sauce, 1–2 tsp. sugar, all to taste.

Prepare Your Wok: Heat a few tablespoons of oil in your wok over medium-high heat.

Sauté the Aromatics: Add the 1/2 cup diced onion and 4 finely chopped garlic cloves to the wok. Sauté them until they soften, and it smells amazing.

Cook the Veggies: If in your 3 cups of mixed veggies you have some that take longer to cook like carrots or bell pepper, stir-fry them now until they are cooked through and tender, but still vibrant in color. If using quick cooking veggies like kale, add those in at the end of the rice stir-fry.

Add the Eggs (optional): Push the veggies to one side of the wok and crack the eggs into the other side. Let them set, then scramble until cooked through. Take out everything that’s in the wok, and put it on a plate.

Stir-Fry the Rice: Add a little more oil to the wok. Make sure your rice is broken up so it isn’t clumping together. Add it to the wok and stir-fry it and press down with the back of your spatula on any lumps you see to continue to break up the rice until it’s heated through and starting to crisp up in some places.

Season the Rice: Add back in the veggies, and now add the Stir-Fry Sauce and 1/4 tsp. white pepper, all to taste. Stir well to combine all the flavors. If using quick cooking veggies like kale, add it in now, and stir until wilted.

Finish with Green Onions: Turn off the heat and toss in the 1/4 inch pieces of the chopped green onion. Give it a final stir.

Serve: Plate the rice, sprinkle on fresh cilantro, lime wedges, and cucumber slices on the side on each serving. Serve with Nam Pla Prik, aka my Thai Flavor Bomb Sauce if you want to make it spicy! Serve immediately and enjoy!

Additions and Substitutions

• Rice substitute: Leftover brown rice or cauliflower rice. Just make sure it’s cold and dry to avoid mushy fried rice.
• Eggs: Omit for a vegan version, or sub with scrambled tofu for protein.
• Fish sauce substitute: ½ tbsp soy sauce + ½ tbsp vinegar (rice vinegar or white vinegar—not balsamic) + a pinch of salt or coconut aminos.
• Oyster sauce substitute: ½ tbsp hoisin sauce and ½ tbsp soy sauce, or mushroom soy sauce.
• Thai dark soy sauce substitute: Regular dark soy sauce.
• White pepper substitute: Black pepper.

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Vegetable Thai Fried Rice Tips & Tricks

• Use Day-Old Rice: Freshly cooked rice can become mushy when stir-fried. Use rice that has been cooked and refrigerated for at least a few hours or days. Check out my 5 Tips for How to Make Perfect Fried Rice post to learn more!
• Adjust the flavors to your preference: Add more or less fish sauce and oyster sauce to adjust the saltiness, and experiment with sugar to get the perfect balance of flavors.
• No Wok? No Problem!: If you don’t have a wok, any large skillet or frying pan will work. The key is to stir-fry over high heat for the best texture.

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Storage & Reheating

• Fridge: Store leftover Vegetable Thai Fried Rice in an airtight container for up to 2 days.
• Reheating: Reheat in a pan over medium heat, adding a touch of oil if necessary to prevent the rice from sticking.

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Your Vegetable Thai Fried Rice Questions Answered

Can I make this fried rice without eggs?
Yes, absolutely! Just skip the eggs, and you’ll still have a delicious, veggie-focused fried rice.

What vegetables can I use in Vegetable Thai Fried Rice?
The sky’s the limit! Use peas, carrots, corn, bell peppers, zucchini, or even green beans. Feel free to use fresh or frozen veggies, whatever is most convenient.

What’s the difference between Thai fried rice and Chinese fried rice?
Thai fried rice uses fish sauce, oyster sauce, and dark soy sauce, giving it a distinct savory and slightly sweet flavor, and Chinese fried rice uses mainly soy sauces and no fish sauce.

What sauce do they use in Thai fried rice?
The main sauces are fish sauce, oyster sauce, and dark soy sauce. These provide the salty and umami flavors that are signature to Thai fried rice.

What are some common mistakes when making Thai fried rice?
A few common mistakes are using fresh rice (it can get mushy) and overcrowding the pan, which prevents the rice from crisping up. Check out my 5 tips for making perfect fried rice post to learn more!

What to Serve with Vegetable Thai Fried Rice

• Garlic Pepper Chicken: a great way to to add veggies onto a meat focused stir-fry!
• Thai Egg Rolls: the perfect side to most Thai meals!
• Thai Crab Omelette: an easy, but fancy feeling side to elevate any meal!

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Let me know how your Vegetable Thai Fried Rice turns out! I’d love to hear what veggie combos you used. If you make it, I want to see! Take a pic and tag us on Instagram @thaifoodie!

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