Veggie Fried Rice

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Veggie Fried Rice is made in just one pan and ready in 20 minutes for a delicious side dish or vegetarian dinner that’s faster and better than takeout!

Prep Time5

Cook Time15

Total Time20

Yield: 4 -6 servings

Ingredients

4 cups cooked white or brown rice, previously chilled (see notes)
2 tablespoons sesame oil
1 small onion, chopped
1 cup chopped broccoli florets
2 cloves garlic, minced
1 ½ cups frozen peas and carrots
2 large eggs
1 tablespoon Asian chili garlic sauce (optional)
¼ cup low sodium soy sauce, plus more for serving
¼ cup sliced green onions, for serving (optional)

Instructions

In a large skillet or wok, heat the sesame oil over medium heat. Add the onion and broccoli and sauté for 5 minutes, until softened and tender. Stir in the peas and carrots until warmed through, about 2 minutes.
Push the veggies to one side of the pan, then crack in the 2 eggs on the clear side. Use a spatula to scramble the eggs and cook until set. Mix into the veggies.
Add the cooked rice and stir until well combined. Heat through, stirring occasionally, for about 2-3 minutes. Stir in the chili garlic sauce, if using, until it’s mixed in well.
Remove from heat then add the soy sauce and stir until well mixed.
Serve immediately with extra soy sauce and sliced green onions, if desired.

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Notes

Rice: This needs to be previously cooked, cooled and refrigerated before making this fried rice, so please plan accordingly. (It changes the starch content and affects the taste and texture.) Feel free to use brown or white rice.

Broccoli: Fresh or frozen broccoli is fine to use, it just needs to be chopped down into pretty small pieces so it incorporates well into the fried rice.

Peas and carrots: Frozen mixed peas and carrots works great here and you don’t even have to thaw them ahead of time, just throw them in frozen. See below for other veggie additions.

Chili garlic sauce: This adds a great depth of flavor and a little bit of background heat. And it’s available in the Asian section of most grocery stores. If you don’t have any, add 1 clove of garlic, minced, after you’ve sautéed the onion. Then serve with hot sauce or sriracha if you want the heat, too. You can also just skip it if you prefer.

Soy sauce: I use and recommend low sodium soy sauce so you can control the amount of sodium. You can also substitute tamari if you need this recipe to be gluten-free.

Extra veggies: If you'd like to add extra veggies or swap some out, here are a few ideas: corn, bell peppers, snow peas, mushrooms, green beans and/or zucchini.

Protein: Feel free to add a protein to this recipe if you'd like. You can add 2 cups of cooked, chopped chicken to this recipe, or use some cooked ground pork or cooked shrimp for a protein.

Leftovers: Leftover fried rice, once cooled, can be refrigerated for up to 4-5 days. Reheat in individual portions in the microwave until warmed through. Add extra soy sauce if needed to wake it back up.

Freezing: You can also freeze the leftovers. Let the rice cool, then pack in a freezer-safe ziplock bag or container. Label and date it and freeze for up to 4-5 months. Thaw overnight in the refrigerator and then reheat before serving.

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