I set out to create a more interesting take on greasy take-out vegetable fried rice. Here it is in full glory, and it’s as flavorful as it is colorful. Hooray!
I used brown rice, naturally, and even threw in a handful of greens, which offer even more health bonus points. (The greens are optional.)
I also played around with a variety of vegetables, and all of them worked well as long as they were cut into very small pieces.
This is exactly what you should make when you have leftover rice and some random raw vegetables in your fridge. You’re going to love it!
The Best Vegetable Fried Rice
I designed this recipe to work well in a regular skillet (preferably cast iron), since most of us don’t have woks at home.
The only tricky part, which really isn’t so difficult, is to cook the eggs, vegetables and rice separately, and combine them all at the end.
That way, each component will be cooked just right, and the vegetables and rice will get a chance to develop those delicious golden edges.
Delicious veggie fried rice, coming up! As always, please let me know how you like this recipe in the comments. I’m always so eager for your feedback.
Craving more? Check out my Thai pineapple fried rice. If you’re looking for more versatile recipes to use up the last of your vegetables, don’t miss this roundup.
Watch How to Make Vegetable Fried Rice
Extra Vegetable Fried Rice
- Author:
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 2 to 3 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Chinese
Learn how to make vegetable fried rice—it’s a simple and satisfying dinner! This vegetarian recipe features extra vegetables and brown rice. Recipe yields 2 large or 3 moderate servings (I think you could double it if you have a large enough skillet, but you might not get as much caramelization on the edges of the veggies and rice).
Ingredients
- 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 (see photos for size reference; 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 (*see notes!)
- 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)
Instructions
- This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
- Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
- Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
- Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
- Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
- Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.
- Divide into bowls and serve immediately. I usually serve mine with chili-garlic sauce or sriracha on the side. Leftovers store well in the refrigerator, covered, for 3 to 4 days (if you used purple cabbage, it might stain your scrambled eggs a funny blue color, but it’s fine to eat).
Notes
*Rice notes: You’ll need to cook about 1 cup dry rice to yield enough for this recipe; be sure not to over-cook it or it will stick to the pan. I prefer short-grain brown rice since it’s a little chewy, but medium-grain or jasmine rice will work, too. Here’s how I cook brown rice. You can use freshly cooked rice if you spread it onto a large tray and let it cool for 5 to 10 minutes first (this gives it a chance to dry out a bit so it doesn’t steam itself in the pan). Day-old leftover, refrigerator rice is great, too. Just break up any clumps of rice before you add it to the pan. Credit goes to Serious Eats for the rice tips!
**Make it gluten free: Be sure to use gluten-free tamari, not regular soy sauce.
Make it vegan: Omit the eggs and the 1 ½ teaspoons oil that goes with them. For extra protein, you could mix in 1 cup edamame (thawed if necessary) or a batch of my crispy baked tofu with the cooked veggies at the end.
Yukti
This looks so fresh, colourful and delicious! Can’t wait to try it out soon! :)
Kate
I hope you do, Yukti!
Margo
love the photo of Cookie!
Kate
She’s such a clown! Always sneaking in. :)
B Hall
The rice looks amazing – I will check out this recipe. The look on Cookie’s face in the photo is priceless!
Kate
She’s one determined pup!
Maya
Looks delicious. I”m excited to try it out this weekend :)
Kate
I hope you do, Maya!
Suzanne Anderson
Thanks! I’m still a meat-eater, but I’m incorporating more vegetarian meals into my weekly menus. I’m going to try this one tonight.
Kate
I hope you enjoy it, Suzanne!
Sara @ Last Night's Feast
This looks amazing!
Kate
Thanks, friend! Hope you try it. :)
Maria
Cookie’s face!! The determination!! And I am loving double the veg fried rice and your tips for making it all come out perfectly crispy and wok-like.
Kate
Thanks, Maria! I hope you get a chance to try it.
Debbie
I made this tonight for my daughter and her husband. They loved it! I took one short cut and bought a bag of prechopped veggie stir fry mix to cut down on the work.
Kate
That totally works! All that chopping can take some time. I’m glad you enjoyed it, Debbie!
Angelina | Baked Ambrosia
YUM!!! I LOVE fried rice. Especially when it’s healthy & homemade :)
Kate
Yes! Such a bonus.
Charlotte
Yum. Looks delish as always and I totally agree about the dress.
Kate
Thanks, Charlotte! And yep, it’s an interesting slideshow, to say the least!
Lindsay Parks
Yummy, easy and the perfect way to clean out the vegetable drawer! Since I had a bag of edamame in the freezer, I steamed in microwave for 5 minutes, then added to last batch of vegetables, along with some extra garlic and ginger….delicious dinner! Took a picture cause it’s such a colorful dish, but can’t figure out how to post it.
Kate
Yes! It’s the perfect dish for cleaning out the fridge. And do you have Instagram? I can see all the photos tagged #cookieandkate on there, or, feel free to send me a pic at hello@cookieandkate.com!
KR
:) I love this “behind the scene” photo with your dog :) ;)
And recipe is amazing, as usual :)
Kate
Thanks, KR! She’s the best assistant.
Vegan Heaven
What a great recipe, Kate! Looks so delicious and fresh – perfect for spring! And I absolutely love the picture of Cookie. SO cute!! :-)
Kate
She’s quite the ham!
Catherine
Thanks for the Met Gala gowns link. I haven’t had such a good laugh in ages. But some of those women looked like they could seriously do with some proper meals. Perhaps you could return the favour and send them the link to your website.
As for your delicious-looking fried rice, I’m going shopping for the ingredients tomorrow. Looks scrummy.
Kate
Let me know if you try the fried rice, Catherine! I love the British “scrummy,” you don’t get too much of that in the States. I hope it comes out great!
Grace Mihelick
Why the Met Gala Link?
Delicious nevertheless
Meatless in Seattle
Looks delicious! What is your preferred cast iron skillet? I’ve been meaning to get one and this recipe is the perfect push to finally get one.
Kate
Hi! I love my Lodge brand 12″ cast iron skillet.
Deborah @ The Harvest Kitchen
I love all the color in this dish!!! Love the photo of Cookie too! Too cute!! My girls are the same. They come running when they hear me with the peeler (they love their carrots)!
Kate
Yes! Selective hearing at its best. ;) She can’t hear when I’m telling her to get off the couch, but she can hear that veggie peeler!
Carol Ann
We had this for dinner last night. I used the veggies we had on hand and didn’t have to go to the grocery for any additional ingredients which made it nice for a weeknight meal. It does come together really fast so the tip of having everything prepared was perfect. The flavor was amazing. I used your crispy baked tofu in place of the eggs and served with Sambal Oelek on the side. This one is a keeper, Kate!
Kate
Yum! I’ll have to try this with the tofu. Thanks, Carol Ann!
Amanda Bird
Unbelievably delicious!
Kate
Thank you, Amanda!
Sandra
Another AH-mazing recipe. Made it tonight. I knew it would be a winner and it sure was. Both my husband and I went back for more. Taking leftovers for lunch tomorrow and looking forward to it!
Kate
Hooray! I’m so glad this was such a hit, Sandra.
Lucy Robertson
Cooked eggs, rice, and vegetables separately for this recipe and your tip worked for me. Tastes really good.
Kate
Awesome! Glad to hear this, Lucy.
Priya Shiva
Very colorful and yummy recipe!
Kate
Thanks, Priya!
Nancy
WOW made this last night for movie night and my husband had to pause the movie 4 times to tell me how delicious it was. Your technique worked perfectly, prepping everything in small pieces, the egg method, removing the veggies, and cooking the rice last. No more dragon fried rice at our local Thai place this is way better.
Kate
Ha! That made me smile. Movie-pausing-good is such a good descriptor. I’m so glad you loved it!
Peggie
Hey there Kate! Long time reader who FINALLY got her butt in gear and made one of your recipes. I started with the Vegetable fried rice and loved it. Easy peasy.
I did make some changes based on what I had in the house and the two FODMAP things I can’t tolerate: onions and garlic, sigh.
So I whipped up some tri-color quinoa instead of rice. I used broccoli, portabella mushroom, zucchini, egg and green onions. I also tossed in some sliced almonds which I toasted first. I made the “sauce” with tamari, toasted sesame oil and some home grown red chiles. No garlic and it was still super tasty. (Although I miss garlic, I’m doing my best to live without)
Thanks for the inspiration. Sorry I ate it all without pictures – most of my veggies were pretty dark so it wasn’t pretty enough for a photo. But you can bet I’ll be making more from your May list and will post those pictures!
Kate
Your version sounds delicious, Peggie! I’m so glad this worked out so well. Best of luck with adapting to your diet changes–that’s never easy.
Myra
This dish was so full of flavor! We still eat some seafood so we added 1/2 pound of fresh shrimp instead of the eggs. I will definitely make this again. Thanks for another great recipe, Kate. Can’t wait to get my cookbook!!! Only 10 more days…:)
Kate
Sounds great, Myra! I can’t wait for you to see the book. Thanks for reading!
Anne
I just made this for my husband and I for lunch! Amazing!
Kate
Yay, glad to hear it! Thanks, Anne!
Wendy
Hi Kate, I just made this, following the recipe exactly and adding a batch of crispy tofu. It was a little labor intensive, but tasted great, and now I have leftovers for two reasonably healthy lunches this week. I would have never attempted fried rice at home without your thoughtful and easy to follow instructions. Thanks!
Kate
Wendy, I am so glad this one proved worth the effort! It’s fun to change up the veggies in this one, so I hope you make another batch soon! :)
Susan
This sounds so yummy. I have to give it a try.
Kate
I hope you do, Susan!
Kelli @ Hungry Hobby
Um, I used to be able to function on 5 hours a sleep like a champ. That is so not the case anymore! Love how packed with veggies this is it’s totally a fried ice I would eat in a second! I love making quinoa fried rice too!
Kate
Right? Those days are long gone for me. I’m so glad you loved the fried rice, Kelli! I’ve had a few readers sub in quinoa, and it sounds like it turned out delicious.
Sarah Snell
In “Extra Vegetable Fried Rice”- the “Extra” really suited. After reading full article, i must say if anyone refer to be named as Extra Protein Fried Rice would be justified as well. Thanks for this great recipe.
Kendra
Yum! My 9 year old picked this as her meal for the week and it was a hit in our house! I added cashews for a little extra protein and crunch. Definitely a keeper! Friday will be the sweet potato tostadas;-)
Kate
I love that she gets to pick out a meal every week! So glad you all enjoyed it and hope you love the tostadas, too.
Gina
This is a fantastic way to use up leftover veggies and veggie “scraps”! In the 2 cups mixed veggies, I used wilting snap peas , peeled & chopped broccoli stems, flowering broccoli florets, and added fresh spinach as the green. I resisted the temptation (like you said) to add more soy, and you were right! The whole dish really amped of the flavor of each veggie. You’d never know most of them were a day from the compost bin (ha ha). I can’t wait to make this again!
Kate
Your version sounds so good, Gina! Thank you for your comment. Really glad you enjoyed the fried rice!
Gail
Just made this. It is so delicious and beautiful! Thank you.
Kate
Thanks, Gail!
Jill
This recipe was OUTSTANDING! I added Thai Basil flavored tofu and it made the dish even better (although it really is amazing without this addition). Thank you Kate!
Kate
Yum! Thai basil tofu sounds delicious, Jill. Thanks for reading!
Catherine
Easy, tasty and looked appetizing too. I’ll be routinely cooking extra rice in the future to have enough left over to do this dish again.
Kate
Awesome! Thanks, Catherine.
Asako
YUM! Made this last night but in a wok.
I’m wondering how you clean your cast iron skillet, and how often you season it? Do you have a go-to source of information for Cast Iron care? I have one but too scared to use it for eggs or other messy things
:-)
Kate
Hi Asako! I don’t season mine often (ok, almost never). I clean it with hot water and a dish scrubber that has a sharp edge. I also got a special chain-like cast iron scrubber on Amazon that works well, but it has a knack for falling into the disposal. I always dry off immediately and rub it with oil if I think of it. And then I let it get very warm on the stove before I add any ingredients—that’s key for preventing the food from sticking to it.
LCA
Do you think this recipe would work with farro instead of rice? I’m trying to cut back on rice.
Kate
I think so, yes!
Marie
My friends and I made this a few nights ago. It was simply amazing! I’m making it again today, but was wondering if cauliflower rice would be an easy substitute for the brown rice?
Kate
Hi Marie! Yes, I think so, just haven’t tried myself to be sure!
Pam
I eat this all the time. No eggs. Extra ginger. Excellent for lunch the next day. I love, love, love this.
Kate
I’m so glad, Pam!
Rosanne
So far I’ve made fried rice using your recipe and method above twice: once with white jasmine and once using Seeds of Change brand precooked brown rice with quinoa blend. Both came out delicious! It’s an excellent way to clean out my salad drawer for the last bits of veggies. I used coconut oil and increased the sesame a bit because i loved that nutty flavor. Thanks for sharing this recipe – it’s the only fried rice one I could find that had adequate veggies IMO.
I served as a side for broiled salmon and teriyaki chicken breasts and passed sriracha sauce. Hit with the kids and adults alike!
Kate
Great! I’m so glad you love this. It’s one of my favorite whatever’s-in-the-pantry recipes!
Danielle
Second recipe of yours I made this week and it did not disappoint! The whole family including my 6 year old cleaned their bowls!
Lisa
It’s meh, it’s basically a stir fry
Kate
Yes, that’s exactly what it is.
Christine Birnbaum
I made this tonight and it was delish…definitely would make again. Already sent it to my daughter since I know she’d like too. For nonvegetarians adding in some sautéed shrimp would be excellent.
Kate
Thanks, Christine! I hope your daughter likes it, too.
Molly
I just made this tonight–so delicious. This is the 3rd recipe of yours I’ve made and all have been wonderful. I’ve been vegetarian for a year now and will all your recipes, I have no reason to ever go back! Thank you! :)
Kate
Awesome! I’m so glad you found my blog, Molly.
Patty sylvia
I love this rice, recipe is so delicious. I look forward to trying more. Thank you
Patty
Kate
Thanks, Patty!
Susie
Kate, we loved the colors and flavors of this. No sriracha needed. I used re and green bell peppers, orange carrot, purple cabbage and yellow squash (plus the additional greens). Wow, what a beautiful dish!
Kate
Yes, this one is a rainbow in a bowl! Thanks, Susie.
Kate
So delicious! I added bell pepper, purple cabbage and edamame beans! Will definitely be making this again.
Kate
Yum! That sounds delicious.
Molly
I made this with cauliflower rice instead of traditional rice and it was excellent!
Colby
I love this blog and all of the recipes in it! I made this extra vegetable fried rice for dinner and we had no leftovers–this meal could easily be one of my favorite vegetarian dinner recipes. I am so excited to see what other recipes you come out with!
Kate
Thanks, Colby! I’m so glad you found my blog.
Kateri
Thanks so much for this recipe. I made it tonight and it was absolutely delicious!
Kate
Hooray! Thanks, Kateri. I love hearing that.
Cathleen Togut
This recipe was amazing. I doubled the veges to lower the calories per serving.. My husband loved it!
Thank you!
Kate
YES throw in *all* the veggies! I’m glad everyone loved it, Cathleen.
Jill King
This was so good and flavorful. My 2 and 4 year old adored it too! I love all your recipes and each one has been equally delicious!
Kate
Hooray! Happy to hear the kiddos enjoyed, too.
Lasrian Cronin
Loved this dish! I’m now the official fried-ricer maker at home. Added a red chilli in with the veg for an extra kick and some pak choi for a bit more crunch in the dish towards the end of the cooking. Will definitely be making this again, but might add some cashewnuts or peanuts too.
Shekinah
Turned out excellent! Great recipe. Thanks Cookie and Kate!
Kathrin
i made the vegan version with broccoli, yellow bell pepper, edamame and peas and it was delicious. i also threw in some peanuts for extra crunch.
Michelle
I LOVE this recipe. I have made it several times with various veggies and it always comes out great.
Christi
This is an awesome recipe! I made it completely vegan by substituting the egg with garbanzo bean flour eggs and I don’t eat rice, so I substituted the rice with cooked quinoa. It was so delicious, my kids loved it as well. I will make it again soon. Thank you for the recipe!!
Kate
Great idea on the substitutions, Christi, to fit your needs! Thank you for your feedback and review!
Morely Luciano
Thank you so much!! Appreciate the recipe and tips
Kate
You are very welcome, Morely! I appreciate your review.
Rachel
So colorful and good! Great way to use up leftover rice.
Kate
Thank you! I appreciate the review, Rachel:)
Bonnie Braunius
Oh, Kate! It’s fabulous!
Kate
Awesome!
Alicia
Just made it. Hubby LOVED it but I started too late for the children. I’m certain it will be even better for lunch tomorrow and it won’t take so long next time.
Kate
It is great as leftovers! Thank you, Alicia for sharing.
Saorla
Just tried this for the first time and it is absolutely delicious :) Perfect comfort food!
Kate
Thank you, Saoria! I appreciate your review.
Susana
Have you tried it with cauliflower rice? I’ve eaten a fried “rice” that was cauliflower and it was delicious–didn’t notice it was not actually rice.
Kate
I haven’t with this one. I like the protein the rice provides. Let me know what you think if you try it!
Maureen
So yummy! Whenever I make rice I’ll be making extra so I can have this later in the week.
Kate
Sounds like a great idea, Maureen!
Emily
With more mouths to feed than usual over the holidays, I made this twice in the last 10 days! Both times, I followed the recipe exactly, and it was a huge hit! I used snow peas and red pepper for the 2 cups of extra veggies. Everyone gobbled it up and asked for seconds. Thanks, Kate!
Kate
Great veggie options, Emily! Great it was such a hit. Thanks for sharing and the review!
JENNIFER DA SILVA
turned out very well. kids ate it with no issue.
Kate
Win! I appreciate the review, Jennifer.
Aleksandra
This is by far the best veggie fried rice recipe I ever used. It came out so delicious I had to leave a comment which I never do!
The vegetables I used were onion carrot ginger garlic bell pepper jalapeño zucchini cauliflower snow peas and mushroom. I followed all the steps and this person knows what they’re talking about.
Kate
Thank you!
Sunshine
This recipe is perfect! I opted for brussel sprouts, zucchini and extra egg and followed your instruction to the tee! Amazing! I had extra cooked veggie mix so I can make another batch. Unless you have another recipe calling for a veggie mix?
Kate
Sounds like a wonderful combination, Sunshine! There are more rice options on the blog or another batch sounds perfect. Thank you for your review.
Harpreet
Just made this, it is absolutely amazing. Love these recipes
Kate
Great! Thank you. If you wouldn’t mind leaving a star review since you liked it so much, I would appreciate it!
Cindy
Made this last night and it was fantastic! The only thing I changed was the use of coconut oil versus olive oil, and added extra kale. I love kale! Incredibly colorful, flavorful and satisfying meal. I’ll make this again and again. Thanks so much for the recipe, Kate! P.S. Cookie is adorbs.
Kate
I’m a fan of kale myself, Cindy! Thank you for sharing. I appreciate your comment and review.
alina martin
Dynamite recipe. The whole family ate it up. So good it’s going on my regular rotation weeknight recipe. Easy to make, fresh and tasty. I added more veg than the recipe called for and the ratio still worked well.
Kate
I like that description! Thank you, Alina.
Rayanne Nongkas
Simply the best!! I absolutely enjoyed eating as well as preparing this recipe. Keeping a lookout for more healthy vegetarian recipes. Thanks C + K!!
Kate
There’s a lot to explore on the blog and I’m excited about some that are coming down the line. If you haven’t signed-up to receive my newsletter, I highly recommend it!
Sean Ashburner
Hi… I only have coconut, olive, and canola oil. Which would you recommend for this recipe? Thanks!
Kate
I would recommend coconut oil or olive oil if you don’t have avocado oil or safflower oil.
Sean Ashburner
Ok great, thanks! I’m making it today.
Kim
It’s so good. Used olive oil and it still came out tasty!!!!
Sean Ashburner
Thanks for the tip!
Kate
Great! That is a good alternative oil substitute for sure.
Grace
So I LOVE your Thai fried rice recipe, but I want to add more veggies like this recipe has, so to add pineapple to this recipe, would you recommend throwing the pineapple in the pan caramelize a bit right before putting the onion and garlic in?
I also am going to add cashews into it, too. Those were so good in the other recipe, I’m sure they’d be great in this too. I’ll let you know!
Kate
What I would recommend is using the Thai fried rice recipe and increase the vegetables you would like. Hope this helps!
Nicole M
My husband loved this! We are going to be making this a regular meal!
Kate
Love hearing that, Nicole! Thanks so much for sharing.
Nicole
So good! I stuffed myself. I used olive oil, just asparagus for the 2 cups veg (and I had more than 2 cups), coconut aminos…and it was sooooooooo amazing! Thank you!
Karen
I made this last night and it was fabulous! Doubled the recipe and used a large wok. I also added shrimp. Thank you for this amazing and versatile recipe!
Kate
Hi, Karen! I’m glad you enjoyed it. Thank you so much for the comment and review!
J.
Thank you! I made this recipe this morning before I went to work so I could have it for lunch. It was soooo good. I made it with carrots, onion, purple cabbage, and frozen peas. I’ve also done your veggie chili (twice). I’m on a budget, so having something that’s good and filling helps.
Kate
You made this before work! That’s awesome. Thank you for commenting.
Maureen O'Brien
What do you think about adding cashews? When in the recipe would you add them if you did, and do you think they’d need to be soaked first?
Thanks for all your great recipes!
Kate
Add them! I don’t think they would need to be soaked first. Might add a nice crunch.
Karen
I had to try this recipe as soon as I found it in my email box. Thank you for sharing! I love the extra vegetables & the extra kick the red pepper flakes add & it is healthy! : )
Kate
You’re welcome! I love the extra vegetables too, and that you can use what you have on hand. I appreciate the review!
Ellie
Yum! I knew I’d find a perfect fried rice recipe on your website. I made this tonight and was completely satisfied. I also have plenty of left overs.
I did not have a few ingredients in my kitchen, such as ginger and soy sauce (nor an iron skillet!), but I used my favorite hot sauce and it still tasted great. The key tip in the recipe is to drain the rice and layout the rice before putting it in the pan to fry.
I used brown rice, red cabbage, fresh garlic, red pepper flakes, carrots, greens, and a few bits of steak on top :)
Kate
I’m glad you were able to make this work! It’s a great one to work with what you have on hand.
Julia
I made this last weekend and love love loved it so I’m making it again this weekend! My husband really liked it too, and it’s a tall order to get him to eat a lot of vegetables so this will be entered into our regular rotation for sure. So glad I found this blog, I’ve email subscribed and have just purchased your cookbook! Thanks Kate!!
Hannah
I made this with red cabbage and red bell pepper as the misc vegetables, and subbed olive oil for the avocado oil. It turned out so good! I will definitely keep this recipe and will look forward to trying different combinations.
Kate
Great combination, Hannah! Thank you, for sharing.
Christina
Delicious! Packed full of veggies and way better than chinese buffet fried rice! I made it in my stainless steel pan and needed a little extra oil, the rice ended up sticking but that added a lovely crust to it. Will definitely make again.
Kate
Wonderful, Christina!
Eileen
Yum! Made this for the first time yesterday, and my non-vegetarian husband has already requested it again!
Kate
That’s a win! Thank you, Eileen for the review.
Jan
My family loves this recipe, we have it often! Sometimes I add left over roast chicken!
Thank you for your recipes! I love them!
Kate
You’re welcome!
Lauren
Made this tonight. So good! Added a couple extra eggs, but otherwise followed recipe.
Kate
Thank you, Lauren for the review!
Liv
What is the calorie count for this dish?
Kate
You can find the nutrition information under the notes section of the recipe. I hope this helps!
Bharathi Sridhar
Amazing recipe! My family loved it.
Thank you Kate!
Kate
Welcome! I’m happy to hear that.
Liza
Just cooked this. I used quinoa and turned out yummy..i love that its load of vegies and a great way to use up variety of vegie leftovers. Thanks for sharing :-)
Kate
You’re welcome, Liza! Thanks for the review.
Nikhil Bollapragada
Tastes delicious, thanks for sharing
Kate
You’re welcome! If you would like to leave a star review, I would appreciate it. :)
Diana Sherer
Hi Kate, I made this tonight, thinking it would be fast, but it really wasn’t by the time you chop everything and cook it separately. Still, it came out delish (and pretty) and we have leftovers for tomorrow cuz I made double. I substituted tofu for the egg (cut in little squares and fried with some soy sauce) and did everything else the same. Thanks for the tip on spreading out the rice to dry it out a bit. I cheated and used brown minute rice, but I would have had time to cook it from scratch after all. The chili sauce makes all the difference, I used San-J Szhechuan sauce.
Kate
Thanks for sharing, Diana! I appreciate the star review.
Jodi
This is a great recipe!
This was my first time with a rice cooker (third batch was great; I learned that Google knows better how to make rice in a rice cooker than the instruction manual for the appliance does).
This was also my first time making fried rice.
I love ginger and so when I make this again, I’m probably going to add more ginger. Still, as is, this is terrific!
Thanks so much for this!!!
Kate
You’re welcome, Jodi! I’m happy you enjoyed it.
Julie
Yes, SO GOOD!! I also threw in some marinated and baked tofu that I had left over from a few days ago. I doubled the veggies and almost doubled the rice and I loved the ratio of rice to everything else. I’ve never been successful with making fried rice before. I bet the leftovers for lunch will be even better. Thanks so much for the recipe!
Kate
Thanks for sharing, Julie!
Emma
Hey! I just made this recipe at home and it was so good!
I also have my own food blog where I post recipes like this. Here’s the link if you want to have a look at it :)
Kate
Thanks!
quinton breen
Made this recipe during the week and my family says its yet another hiT! Does not seem like you can go wrong with these recipes.
Thanks again,
Quinton Breen
Kate
Thank you!
judy hewitt
Came out excellent didnt use eggs but at theend i added cooked shrimp. Tasted just like chinese takeout also dont like spicy didnt add pepper flakes either. This is the reciepe i have been looking for!!!!!! Thanks
Kate
I’m glad you were able to make it your own, Judy! Thanks for your review.
Colette
I love this recipe so much. I make it at least 2 times a month with salmon. My two year old son even loves it too, especially when I throw purple cabbage in there. Thanks!!
Sarah Harrison
Absolutely delicious recipe! I live in Asia and this is one of the best fried rice dishes I’ve found, thank you!
Kate
You’re welcome, Sarah!
ginny
What oil can I use instead of avocado oil? Thanks, preparing to make this tonight and it look amazing.
Kate
Hi Ginny, great question! Safflower oil is another option that I recommend. Let me know what you think!
Ginny
I ended up using olive oil oil bc thats what i had. Delicious! Making it again this week! Thanks.