Vegetable Fried Rice

This Vegetable Fried Rice is way faster than takeout and is a great way to use up leftover rice. This dish can be made vegan, vegetarian, or with any type of protein you like or have on hand, such as shrimp, chicken, or tofu. This recipe is healthier and clean in ingredients. We drastically reduce the quantity of oil and soy sauce that’s typically used but, feel free to adjust and add everything according to taste. This recipe makes one big portion or two smaller ones.

What stands out

You will love this Vegetable Fried Rice because it comes together so quickly and has minimal prep. If you have leftover rice, THIS is how you should use up the next day. This recipe can use any veggies you have on hand, and any protein you’d like to add. It’s filling and flavorful and suited to lunch the next day as well.

How to Prepare Vegetable Fried Rice

Using a sharp knife finely chop your onion and garlic cloves.

In a pan or a wok, sauté your onions for a few minutes until translucent on medium-low.

Add in your finely diced garlic and sauté it for just 20 to 30 seconds so it doesn’t burn.

Push your garlic and onion to the side of the pan and quickly scramble one egg.

Now add in your leftover cooked rice and all your veggies and cook for about a minute.

Next, add in your soy sauce and toss together.

Take it off the heat, garnish with some scallions and enjoy!

Kitchen tip

Your rice must be cooked the night before as per the package directions, or else it will be way too sticky and not the consistency we want for fried rice.

Swaps

1. We used avocado oil as we don’t like sesame oil but please feel free to use any oil you like.
2. While sautéing your onions, you can also add some diced seasoned chicken, shrimp or tofu if you wish.
3. Some minced ginger is also optional if you like it.
4. Feel free to add some heat with chili flakes, hot sauce or finely chopped jalapenos.

Serve it with

• Serve this Vegetable Fried Rice with our Shrimp Spring Rolls.
• Serve this alongside our Asian Style Green Beans and Korean Carrot Salad for a vegetarian feast.
• Serve with any protein main such as grilled chicken, steak or shrimp.

Questions

can we use fresh veggies instead of frozen?

Use whatever veggies you have on hand. If you’re using fresh vegetables, please adjust the cooking time accordingly.

strong Is it necessary to use leftover rice?

Yes, it’s important to use leftover rice that’s been cooked at least 1-3 days in advance. This helps the rice dry out slightly, making it easier to stir-fry.

can we add a protein to this recipe?

We love adding protein to this dish. Chicken, beef, shrimp or tofu work well.

can we add additional spices to this Vegetable Fried Rice?

Yes, feel free to add in ginger and even a bit of chili: flakes or finely chopped finger chilis would be.

Ingredients

Makes 2 servings

• 1 tablespoon sesame oil, or any you prefer
• ¼ onion, finely diced
• 1 clove garlic, finely diced
• 1.5 cups brown rice, or white rice, cooked the day before
• ¼ cup frozen corn
• ⅓ cup frozen peas and carrots mix
• 1 egg
• 1 tablespoon soy sauce, to taste

Equipment

• Nakiri Knife
• Cutting Board
• Measuring Cups + Spoons
• Large Sauté Pan

Method

1. In a pan or a wok, sauté the onions for a few minutes over medium-low heat until they are translucent. Add the finely diced garlic and sauté for only 20 to 30 seconds, being careful not to let it burn.
2. Push your garlic and onion to the side and quickly scramble one egg. You can now add in your leftover cooked rice and your veggies.
3. Your rice should be leftover and cooked at least 1 to 3 days in advance. After stirring in your veggies and cooking them for about a minute, you can add your preferred amount of soy sauce to taste (we personally like less). Take it off the heat, garnish with some scallions, and enjoy!