This reader-favorite Veggie “Fried” Rice has been my go-to “SOS dinner” for years. Packed with 5 veggies and ready in under 15 minutes, it’s one of those rare meals that babies, toddlers, big kids, and adults will all happily eat. The secret to keeping it simple? Frozen veggies, a scrambled egg, cooked rice, and a quick Asian-inspired sauce made from pantry staples. It’s the perfect solution for busy weeknights!

A gray and blue kids plate and bowl with veggie rice inside. My hand is reaching in and lifting a gray forkful of the rice showing all the veggies.
5 stars (41 ratings)
“Just made this for my 13 month old and he absolutely LOVED IT! (And so did I) 🙂” -Erica
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I’ve made this veggie fried rice so many times over the years that it’s officially part of my muscle memory.

Can I remember what time my kids’ softball practice starts? Absolutely not. But I can make this recipe without looking at the directions.

The reason? It’s quick, easy, endlessly customizable, and my kids devour it every. single. time.

Plus, it’s one of those recipes that works with whatever you happen to have on hand.

🌽🥕🫛 Veggies: Don’t overthink it. Just open your freezer and see which half-used bags are hanging around. Corn, carrots, peas, broccoli, riced cauliflower, peppers, and edamame are all regulars in our rotation.

🐓🍤🥚 Protein: Feel free to add some! We already stir an egg into the rice, but leftover chicken, rotisserie chicken, shrimp, tofu, or even an extra egg all work beautifully. My only tip: if you’re adding a good amount of protein, double the sauce so every bite stays flavorful.

What started as a simple way to help my babies explore more vegetables has grown into a family favorite that everyone at the table enjoys. It’s one of those recipes that has followed us through the baby years, toddler years, and now into the big-kid years.

I hope it becomes a staple in your house, too.

#mymomhack – On school mornings, I often make an extra egg while I’m scrambling eggs for breakfast. Then, after I serve breakfast, I use it to make this fried rice for school lunches. Pack it in a thermos, and you’ve got a warm lunch with almost no extra effort. Future you will be very thankful.

Let’s Go Make Dinner –>

Ingredients for easy veggie rice on my white marble counter in small bowls - cooked rice, mixed veggies, egg, soy sauce, oil and garlic.
White skillet on my white counter showing how to saute the veggies.
White skillet with a cracked egg in the middle with veggies on the outside.
White skillet on my counter showing how to cook the egg with the veggies.
A skillet on my kitchen counter with the finished cooked rice with veggies.
Two blue and gray kids plates and bowls with the veggie fried rice inside, both sitting on my kitchen counter.
  • Gather your ingredients – rice, veggies, olive oil, toasted sesame oil, soy sauce, and a clove of garlic.
  • Heat a skillet and add the oil, garlic, and veggies. Cook until tender.
  • Push those veggies to the side and in the middle of the skillet, add the egg and gently scramble.
  • Mix in the rice, soy sauce, and toasted sesame oil, and stir until everything is combined.
A gray and blue kids plate and bowl with veggie rice inside. My hand is reaching in and lifting a gray forkful of the rice showing all the veggies.

Get the recipe: 5 Veggie “Fried” Rice for Baby (and Kids, Too!)

5 stars (41 ratings)
This reader-favorite Veggie "Fried" Rice has been my go-to "SOS dinner" for years. Packed with 5 veggies and ready in under 15 minutes, it's one of those rare meals that babies, toddlers, big kids, and adults will all happily eat. The secret to keeping it simple? Frozen veggies, a scrambled egg, cooked rice, and a quick Asian-inspired sauce made from pantry staples. It's the perfect solution for busy weeknights!
Yield: 6 1/2 cup servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Michele Olivier
Course: Main Course
Cuisine: Chinese
Print Recipe

Ingredients 

  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 cup of mixed chopped vegetables (see notes below)
  • 1 large egg
  • 2 cups cooked rice, jasmine, white or brown
  • 1 tbsp coconut aminos or low-sodium soy sauce
  • 1 tsp toasted sesame oil

Instructions 

  • In a medium skillet, over medium heat, heat the olive oil. Add the vegetables and garlic, and sauté for 3-5 minutes or until tender. 
  • Turn the heat to low, and push the vegetables to the side of the skillet. Crack the egg directly into the skillet and scramble for 3-4 minutes. Mix the egg pieces in with the vegetables.
  • Add in the cooked rice, coconut amnios and toasted sesame oil and mix until incorporated.
  • Let cool slightly.
    For baby – cut any vegetables into pea-sized pieces before serving. 

Notes

Age: 9+ months
Veggies: I used a mixture of riced cauliflower, carrots, peas, corn, and green beans. You can also use broccoli, edamame, diced peppers, or any other veggies you have on hand. 
Veggie – fresh or frozen: In this recipe, frozen veggies work best, as they will be cooked all the way through in 10 minutes. If using fresh, sauté for a few additional minutes (until fork-tender) before adding the egg. 
Rice: You can use freshly cooked, leftover, frozen, or pre-cooked rice in a packet for this recipe. 

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