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This Vegetable Fried Rice recipe is so flavorful, wholesome and satisfying! Loaded up with all your favorite veggies, it is easy to make with leftover rice. Video.
We’ve been loving this Vegetable Fried Rice! So much flavor here and a great way to use up veggies and repurpose leftover rice. What I like about this recipe is how adaptable it is. The variations are endless here, and depending on the season, you can take this Vegetable Fried Rice many different directions based on what is in season and your family’s preferences. It is also a great recipe for cleaning out the fridge, using up stray veggies that may be accumulating.
If you have meat-eaters and vegetarians/vegans both living under the same roof, it’s easy to add chicken or shrimp to some while keeping some vegan or vegetarian.
Love fried rice? Here is another popular favorite to try Kimchi Fried Rice!
Vegetable Fried Rice | 60-second video
Table of Contents
Ingredients In Vegetable Fried Rice:
- Winter Veggies– cabbage, leeks and mushrooms make a tasty combo!
- Spring Veggies– asparagus, spring onions, snow peas, spring peas, baby bok choy.
- Summer Veggies– bell pepper, zucchini, green beans, you name it!
- Fall Veggies-roasted winter squash or cauliflower, kale.
- Eggs or tofu (for a vegan version) -Traditionally, fried rice includes eggs that have been whisked and scrambled and chopped into bits. You can also add cooked chicken or shrimp to fried rice. Here we are using scramble tofu, for a vegan version.
- Leftover rice –Use cold, dry, leftover rice, or rice made ahead and chilled. Not only is it much easier to stir-fry, it makes the dinner come together so much faster. Store rice uncovered and spread out in a baking dish in the fridge so it dries out (covering it will keep the moisture in). Feel free to use any rice you like – short or long grain, white or brown. Here I’m using leftover sushi rice which is fairly traditional. As long as the rice is dried out and chilled, it should work fine.
See the recipe card below for a full list of ingredients and measurements.
How to make Vegetable Fried Rice
Cook the protein. Here we’ve scrambled tofu, and seasoned it.
Blot the tofu and break it into bits and sear in an oiled skillet. Season with salt, pepper and a pinch of turmeric for color if you like. Let it get a little crispy, then set it aside.
Prep your veggies. Cut longer cooking veggies – like carrots, parsnips, etc- smaller, for faster cooking.
In total, you’ll need 4 cups of veggies, plus one onion or a couple of leeks.
As you see here, I used one leek and half an onion -just using up what I had on hand. Cook until tender, then add the garlic.
Add longer cooking veggies first, sauteeing until tender.
Add quick-cooking veggies last- greens, cabbage, kale etc.
Then add the peas or edamame.
Then set the veggies aside next to the scrambled eggs or tofu.
Then you’ll stir-fry the rice- you’ll need three cups.
Once the rice has crisped to your liking, add in the veggies and the scrambled tofu (or eggs or cooked meat).
Season with soy sauce or sub-gluten-free liquid aminos. Don’t use Tamari, or it will end up too salty.
Stir in the toasted sesame oil.
Mix to combine and heat through.
To garnish, sprinkle with Furikake or toasted sesame seeds.
The Furikake is especially tasty here and I highly recommend it! If you don’t feel like making it, Trader Joe’s carries it as well as many upscale grocery stores and Asian markets and Japanese grocery stores.
Vegetable Fried rice “flavor boosters”:
Find these at your local Asian Market!
- Furikake Make it or buy it- it will elevate!
- Smoked Shoyu– a flavorful, “high-end” smoked soy sauce that makes everything better.
- Oyster Sauce – not vegan- so I left this out today to keep this version vegan, but feel free to add 1-2 teaspoons.
- Hondashi –Again, not vegan and does contains MSG, but adds delicious flavor. Start with 1/4 teaspoon, add more to taste.
- Miso Paste- Mix 1 tablespoon miso paste with 2 tablespoons water, and use instead of soy sauce. Increase the salt to taste.
- Garlic Chili Paste– to add heat.
- Chili flakes
The best pan to use:
- Use a large nonstick pan or a large, well-seasoned wok or cast iron skillet. Ceramic non-stick pans are the least toxic!
- Using an extra-large non-stick skillet to fry the rice allows more of the surface to get crispy. Spread it out and resist the urge to stir, letting it form a crispy crust. Then flip big portions of it, crisping up the other side.
- Unless your cast iron skillet is very well seasoned and oiled, it may stick.
Enjoy the Vegetable Fried Rice and let us know what you think in the comments below.
Have a beautiful week. Happy cooking!
xoxo
Vegetable Fried Rice FAQS
Use cold rice it is much easier to stir-fry, it makes the dinner come together so much faster. Store rice uncovered and spread out in a baking dish in the fridge so it dries out (covering it will keep the moisture in). Feel free to use any rice you like – short or long grain, white or brown.
We add lots and lots of veggies making this dish healthy, packed with antioxidants and nutrients.
Yes, as long as you use liquid aminos or gluten-free tamari not regular soy sauce. Check the ingredients on any flavor boosters you want to add.
More Fried Rice Recipes!
You may also like:
- Furikake Seasoning Recipe
- Vegetable Paella
- Mexican Rice with Sheet-Pan Veggies
- Cilantro Lime Rice
- 50 Farmers Market Recipes!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Vegetable Fried Rice
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 1x
- Category: weeknight dinner, vegan, vegetarian
- Method: stirfry
- Cuisine: Asian
- Diet: Vegetarian
Description
A simple recipe for Vegetable Fried Rice that can be made with almost any veggie you have on hand or need to use up. This recipe has more veggies than rice! Vegan-adaptable and GF.
Ingredients
- 8 ounces tofu (or two eggs, whisked) Or for meat, see notes.
- 4–5 tablespoons coconut oil (or peanut oil, olive oil, or use butter or ghee) divided
- 2 leeks (chopped and rinsed) or 1 onion, diced
- 3 garlic cloves, rough chopped ( or try garlic scapes!)
- 4 cups chopped veggies: carrots, mushrooms, cabbage, bok choy, asparagus, kale, bell pepper, broccoli, broccolini, zucchini, snow peas, green beans, baby spinach, kale.
- 1 cup shelled edamame or peas (frozen)
- 3 cups cooked, cold, dry rice (or brown rice) see notes
- 3 tablespoons soy sauce or GF Liquid aminos
- 1 teaspoon toasted sesame oil
- salt and pepper to taste- or 1/4 teaspoon each
- 1/4 cup scallions
- 1–2 teaspoons Furikake or toasted sesame seeds
- optional: sriracha sauce
Instructions
- In an extra-large non-stick skillet, heat 2 tablespoons oil over medium heat and scramble the eggs or tofu. If using tofu, blot it dry first, and break it apart into little bits with the spatula in the pan. Season with a little salt and pepper ( and if you want your tofu yellowish, add a pinch of turmeric). Set aside on a large plate. See notes.
- In the same pan, heat oil over medium, and saute the leeks or onion. Once tender add the garlic, saute 1-2 minutes. Lower heat to medium and add longer cooking veggies first like carrots and mushrooms, then add the other veggies, leaving the greens, kale or cabbage to add at the end. Toss in the frozen edamme and give a stir, and set the veggies aside next to the tofu (or scrambled eggs).
- Add enough oil to lightly coat the pan. Add the rice, spreading it out. Turn up heat to med-high, and let it get a little crispy, resisting the urge, to constantly stir. Flip the rice big sections, using a spatula and crisp up the other side. Once the rice is crispy enough to your liking, add back in the tofu (or eggs) and the veggies. Give a good stir to combine. Add the soy sauce, sesame oil and salt and pepper to taste. If adding the Hondashi, stir in a little at a time.
- Taste the rice. If it needs more flavor, add more soy sauce, salt and/or sesame oil to taste.
- Divide among bowls and top with fresh scallions and Furikake or toasted sesame seeds, serve with sriracha for a kick of heat.
Fried Rice will keep up to 4 days in the fridge and can be reheated on the stovetop or in a microwave.
Notes
If adding chicken or shrimp, pan sear first in an oiled skillet, seasoning with salt and pepper and set aside.
If using eggs– whisk in a bowl first and season with a generous pinch of salt and pepper. Scramble in an oiled pan and chop up into smaller bits with your spatula– set aside.
To cut back on the oil here, you can steam or roast the veggies first instead of sauteing in oil.
RICE: Using leftover rice that is stored in the fridge uncovered, works best here. You want the rice cold and dry, so I always use leftover rice, or I make the rice ahead and refrigerate it in a baking dish, spread out, uncovered. Brown or white rice, short or long grain- all work as long as the rice is dry.
Flavor Boosters: Oyster Sauce and Bonito granules boost flavor here but are not vegan. Use a little if you like. 😉 Furikake elevates, Garlic Chili paste or chili flakes for heat. Or try 1 T Miso paste mixed with 2 T water instead of soy sauce- then season with salt. Or try Smoked Shoyu (go light).
Nutrition
- Serving Size: 1.5 cups
- Calories: 453
- Sugar: 5.3 g
- Sodium: 372.9 mg
- Fat: 21.9 g
- Saturated Fat: 3.1 g
- Carbohydrates: 52.5 g
- Fiber: 8.1 g
- Protein: 16.9 g
- Cholesterol: 0 mg
Keywords: Vegetable fried rice, veggie fried rice, vegan fried rice, veggie fried rice, easy fried rice, healthy fried rice, fried rice with eggs, fried rice with shrimp, fried rice with chicken
I just love this recipe. It’s definitely better when I have the patience to make the rice ahead and let it completely cool and even dry a little so that it fries nicely. It’s so adaptable and nourishing!
★★★★★
So happy you are enjoying Christina!
Overall, delicious! But I did make some adjustments –
– I didn’t have a pan big enough for all the veggies so I doubled the recipe using 2 pans
– I pressed the tofu for a total of 3 hours and cooked it last as opposed to the first. I also added 1 tsp garlic & 1 tsp onion powder and some red pepper
Will definitely keep in my vegan cookbook!
★★★★★
Perfect Danielle!
Great quick recipe that used up leftover veggies that I had on hand.
Thank you for the vegan modification. Stir frying rather than have to bake crispy tofu cubes, made this simple and quick.
I cooked a bit more rice (3 C) and tossed in a diced serrano pepper for heat. Still not spicy enough for me lol, so I’ll add red chili flakes as well or sub some spicy chili oil in the recipe. Yum!
★★★★★