The invention provides a method for frying rice with vegetables. Fried rice with the vegetables comprises two solid semi-finished products and two liquid semi-finished products. The semi-finished products are colorful grains processed from root vegetables, a rice raw material prepared by putting cooked rice into cold or warm liquid for soaking and drying with air, colorful juice prepared by fresh vegetable juice, and soup prepared by stewing a mixture of skin, leaves and roots of the vegetables, skin of tuber mustard, black bean sprout, green bean sprout, root of mushroom, and seasonings after boiling and then refrigerating at a temperature below 10 DEG C after cooling. The method comprises the following steps of: frying the vegetable grains; putting the air-dried rice grains; adding the colorful juice and the soup so as to enable the fired rice to be colorful and tasty. The rice is rich in the vegetable juice and nutritional ingredients, the white rice and the vegetable grains are colorful, and the grains are delicious and are not sticky; and the method provided by the invention is applicable to the industrial, standard, general and serial production of fast food and the semi-finished product, and belongs to the field of food processing and dining.