Extra Vegetable Fried Rice

This dish never fails to brighten my day—extra vegetable fried rice is a vibrant, delicious way to use up an assortment of vegetables. It’s quick to whip up, perfect for busy weeknights, and customizable based on what’s in your fridge or freezer. In just about 30 minutes, you can have a colorful meal bursting with flavor and textures, catering to both veggie lovers and those looking to sneak in some greens.

What makes extra vegetable fried rice stand out is the combination of fresh ingredients, firm grains of brown rice, and the harmony of flavors from ginger, garlic, and tamari. It’s an ideal dish for anyone wanting a nutritious, comforting meal that is satisfying yet light.

Why you’ll love extra vegetable fried rice

• Comes together in about 30 minutes.
• Highly customizable with your favorite vegetables.
• Packed with nutrients and fiber.
• Makes for great leftovers.
• Can easily be a one-pan dish, minimizing dishwashing.

What ingredients do I need for extra vegetable fried rice?

• 1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided
• 2 eggs, whisked together
• 1 small white onion, finely chopped (about 1 cup)
• 2 medium carrots, finely chopped (about ½ cup)
• 2 cups additional veggies, cut into very small pieces for quick cooking (options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)
• ¼ teaspoon salt, more to taste
• 1 tablespoon grated or finely minced fresh ginger
• 2 large cloves garlic, pressed or minced
• Pinch of red pepper flakes
• 2 cups cooked brown rice
• 1 cup greens (optional), such as spinach, baby kale, or tatsoi
• 3 green onions, chopped
• 1 tablespoon reduced-sodium tamari or soy sauce
• 1 teaspoon toasted sesame oil
• Chili-garlic sauce or sriracha, for serving (optional)

Ingredient notes & swaps

• Oil: Avocado oil is great for high heat, but safflower oil also works well.
• Veggies: Use whatever vegetables are on hand—frozen peas and diced bell peppers are excellent additions.
• Tamari/Soy Sauce: If gluten-free, opt for tamari. Regular soy sauce is fine if gluten is not a concern.
• Eggs: They can be omitted for a vegan version or substituted with scrambled tofu.

How do I make extra vegetable fried rice step-by-step?

Start by prepping all your ingredients. It’s crucial to have everything ready, as this dish cooks quickly. Warm a cast iron or stainless steel skillet over medium-high heat, then add 1 ½ teaspoons of oil to coat the pan. Pour in the whisked eggs, swirl to cover the bottom, and cook until just set, then transfer to a bowl. Wipe out the pan.

1. Add 1 tablespoon of oil to the pan, then sauté the onion and carrots for 3–5 minutes until the onion is translucent.
2. Stir in your chosen remaining veggies and salt, cooking for another 3–5 minutes until they’re tender and golden.
3. Meanwhile, break the cooked eggs into small pieces as you transfer the veggies to the egg bowl.
4. Return the pan to the heat, add the last tablespoon of oil, and sauté ginger, garlic, and red pepper flakes for about 30 seconds until fragrant.
5. Add the cooked brown rice and mix everything together, cooking until the rice is hot and starting to turn golden.
6. If using greens, add them along with the green onions, and return the cooked veggie and egg mixture to the pan. Stir it all together.
7. Remove from heat and stir in the tamari and sesame oil. Adjust the flavors with salt or more tamari as needed.

Pro Tip:

If you can, use day-old rice for the best texture. It’s drier, making it less likely to clump and mush together during cooking.

How should I serve it?

Extra vegetable fried rice is best served hot, straight from the pan. I love garnishing mine with extra green onions and a drizzle of chili-garlic sauce to provide a lovely kick. Pair it with a simple cucumber salad or some fresh fruit for a refreshing contrast to the savory rice.

Can I make it ahead? How do I store and reheat it?

You can make extra vegetable fried rice ahead of time and store leftovers in the fridge, covered, for 3 to 4 days. Just reheat it quickly in a skillet over medium heat, which helps revive its texture. If you’ve frozen it, microwave it until hot, adding a splash of water to help steam it back to life.

How do I fix common issues?

• Too dry: If the rice feels dry, add a splash of water or some more oil while reheating.
• Bland flavor: Adjust with more tamari or a sprinkle of salt and taste as you go.
• Leftover crispy bits: Ensure to stir well while reheating to distribute heat evenly and revive soggy spots.

What variations can I try?

Feel free to change up the protein by adding shrimp, chicken, or tofu. You can also experiment with different spice levels by adjusting the amount of red pepper flakes or even adding some curry powder for a different flavor profile.

FAQs

Can I use quinoa instead of rice?
Absolutely! Quinoa works well as a nutritious substitute and adds a nice texture.

Is this recipe gluten-free?
Yes, just use tamari instead of soy sauce to keep it gluten-free.

What if I don’t have fresh ginger?
You can use ground ginger in a pinch. Use about ½ teaspoon instead of fresh ginger.

With a little prep and creativity, you’ll find this extra vegetable fried rice a staple in your kitchen, perfect for embracing whatever fresh produce you have on hand!

Extra Vegetable Fried Rice

A vibrant and delicious meal that utilizes an assortment of vegetables, perfect for busy weeknights and highly customizable based on what’s in your fridge or freezer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Vegetarian

Calories: 300

Ingredients Method Notes

Ingredients

  

Oil and Eggs

• 1.5 teaspoons 1 ½ teaspoons avocado oil or safflower oil For cooking
• 2 pieces 2 eggs, whisked together Can be substituted with scrambled tofu for a vegan option

Vegetables

• 1 cup 1 small white onion, finely chopped About 1 cup
• 0.5 cup 2 medium carrots, finely chopped About ½ cup
• 2 cups 2 cups additional veggies, cut into very small pieces Options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas
• 0.25 teaspoon ¼ teaspoon salt More to taste
• 1 tablespoon 1 tablespoon grated or finely minced fresh ginger
• 2 cloves 2 large cloves garlic, pressed or minced
• a pinch Pinch of red pepper flakes
• 2 cups 2 cups cooked brown rice Day-old rice is best for texture
• 1 cup 1 cup greens (optional), such as spinach, baby kale, or tatsoi
• 3 pieces 3 green onions, chopped

Sauces and Seasoning

• 1 tablespoon 1 tablespoon reduced-sodium tamari or soy sauce Use tamari for gluten-free
• 1 teaspoon 1 teaspoon toasted sesame oil
• to taste Chili-garlic sauce or sriracha, for serving (optional)

Method

 

Preparation

1. Start by prepping all your ingredients. It’s crucial to have everything ready, as this dish cooks quickly.
2. Warm a cast iron or stainless steel skillet over medium-high heat, then add 1 ½ teaspoons of oil to coat the pan.
3. Pour in the whisked eggs, swirl to cover the bottom, and cook until just set, then transfer to a bowl. Wipe out the pan.

Cooking

1. Add 1 tablespoon of oil to the pan, then sauté the onion and carrots for 3–5 minutes until the onion is translucent.
2. Stir in your chosen remaining veggies and salt, cooking for another 3–5 minutes until they’re tender and golden.
3. Meanwhile, break the cooked eggs into small pieces as you transfer the veggies to the egg bowl.
4. Return the pan to the heat, add the last tablespoon of oil, and sauté ginger, garlic, and red pepper flakes for about 30 seconds until fragrant.
5. Add the cooked brown rice and mix everything together, cooking until the rice is hot and starting to turn golden.
6. If using greens, add them along with the green onions, and return the cooked veggie and egg mixture to the pan. Stir it all together.
7. Remove from heat and stir in the tamari and sesame oil. Adjust the flavors with salt or more tamari as needed.

Notes

Extra vegetable fried rice is best served hot, straight from the pan. Garnish with extra green onions and a drizzle of chili-garlic sauce for a kick. Can be stored in the fridge for 3-4 days.