Skip the wait for takeout and make this Easy Vegetable Fried Rice instead! It uses up a mess of veggies along with leftover rice and a few eggs for protein, and it’s ready in half an hour.
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Fried rice really is a great stepping stone to adjustment. This one is simply flavored and has over four cups of chopped and sliced veggies like carrots, peppers, and broccoli—although you can switch up the veggies as you like!
How to make a great stir fry
When making a stir-fry like this, it’s important to make sure all of your ingredients are cut up and ready to go before you start the cooking process – once you start cooking it goes very quickly and there’s no time to stop or chop up veggies .
The idea is to gradually add the ingredients so that everything finishes cooking at the same time. Start with the denser vegetables first, as these will take longer to cook, or cut them into smaller pieces for faster cooking.
In this recipe, the different types of vegetables are cut in such a way that they all cook together and become tender at the same time. Then the other ingredients are quickly cooked in stages, and a simple wok sauce brings it all together — the entire cooking process takes less than 15 minutes.
Use day-old rice to make fried rice
As many chefs in countries like China, Vietnam, and Korea know, rice cooked the day is best for fried rice dishes. It’s dried out a bit so it won’t clump when you reheat it.
Alternatively, if you have both the time and forethought, you can spread out freshly cooked rice on a dish towel or cookie sheet and leave uncovered for an hour or two to dry out a bit.
Ways to adapt this fried rice recipe
Once you get the hang of it, there are tons of ways you can adapt this recipe for yourself! Here are a few:
- Use fewer vegetables: If you want to leave out a veg or two in the recipe below, nobody would be the wiser. You can also add edamame or peas straight from the freezer; Thawing is not necessary.
- Or change the vegetables! You can also switch up the veggies based on what you have around and what you and your family like!
- Use white or brown rice: White or brown rice can be used alternately.
- Add more flavor! Play around with a variety of Asian ingredients you may have in your pantry or fridge, from pickles to water chestnuts to bean sprouts. You can also add a few tablespoons of hoisin or oyster sauce along with the soy sauce, both savory Asian spices that add another layer of flavor to your stir-fry.
- Add some protein: Add some more substance to this recipe with diced tofu. And if you’re not looking for a vegetarian dish, feel free to add a few leftover small cubes of pork, beef or chicken.
More easy stir-fry dishes to make at home!
This fried rice could certainly make a standalone meal, but it would also make a great or partner to all kinds of Asian dishes. Some recipes to try:
- Ginger Pineapple Fried Rice
- Fried rice with chicken
- Ginger beef stir fry
- Chicken, broccoli, and snap peas from my website The Mom 100
- Lemon and Scallion Chicken Stir Fry from my website, The Mom 100
Easy fried vegetable rice
If you don’t have or can’t find low-sodium soy sauce, use 3 tablespoons regular soy sauce and 1 tablespoon water.
ingredients
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3 tablespoon vegetable oildivided
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1 Cup Broccoli crowns and stalks
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1 Cup chopped carrots
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1 Cup shredded cabbage
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1 Cup rolled zucchini
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1/2 Cup thinly sliced paprikacut into 1 inch pieces
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1 Cup frozen peeled Edamame or peas
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3 big eggsbeaten
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Salt and freshly ground peppertaste
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3 cups cooked and chilled White or brown rice
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1 tablespoon peeled and chopped fresh ginger
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2 teaspoon fine chopped garlic
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1/4 Cup low sodium soy sauceplus more to serve
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1 tablespoon Sesame oil, normal or sharp
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1/2 Cup thinly sliced spring onionswhite and light green parts, plus more for garnish
method
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Cook Vegetables:
Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil, then add the broccoli, carrots, cabbage, zucchini, peppers, and edamame.
Stir often, until the veggies are crisp-tender, about 4 minutes (they have a few more minutes to cook at the end of the pan, so it’s okay if they’re still crispy now). Transfer them to a plate and set aside.
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Stir the eggs:
Season the beaten eggs with a little salt and pepper. Heat 1 more tablespoon of oil in the same wok or skillet over high heat. Add the beaten eggs and stir quickly, just about 1 minute. When they are just done, slide them onto the plate with the vegetables.
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Stir Fry the Rice:
Place the wok back on the stove over high heat, add the remaining tablespoon of oil, then add the cooled rice. Fry, stirring occasionally, until lightly browned in spots, about 5 minutes.
Add the ginger and garlic to the rice and stir until fragrant, about 1 minute. Add the soy sauce, sesame oil, and 1/2 cup scallions.
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Finish frying:
Add the vegetables and eggs to the wok with the rice. Cook, stirring frequently, until combined and hot and the vegetables are just tender, about 3 minutes. Taste the seasonings and adjust with salt and pepper if needed.
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Garnish and serve:
Scatter the extra scallions on top and serve immediately, adding soy sauce to the side for those who want a little extra.
