Quick & Easy Vegetable Fried Rice

This simple, versatile dish is always a crowdpleaser-- Better than Take-Out!

Savory, Satisfying and Delicious!

When we need a quick, easy, and crowd pleasing weekday dinner, savory Veggie-packed Fried Rice is always a win.

Perfect by itself or along side other veggies or proteins, one of the reasons we love fried rice (besides the fact that it’s delicious!) is that it’s so versatile. It uses up any vegetables and rice, and can be adapted to tastes, adding in favorite vegetables and any additional protein desired (tofu, chicken, egg).

My son loves his with egg, broccoli, snow peas and carrots. In this one, I also threw in some mushrooms and mung bean sprouts because I had some in the fridge.

A few bonus benefits…  it only uses one pan! And it heats up well the next day for lunch if you make a large enough quantity.

If you’re looking for an alternative using cauliflower rice, check out our Hidden Cauliflower Fried Rice.   Still one pan and great tasting but with a mix of regular and cauliflower rice.  Even my husband, who’s not a huge cauliflower fan, loves it!

Scroll down to see the recipe.

Quick & Easy Vegetable Fried Rice


Vegetable Fried Rice
An easy, crowd pleasing dish, I follow a basic recipe but really make it with whatever we have in the fridge... sometimes white rice, sometimes brown, sometimes egg, and always the favorite veggies of the person planning to eat it!
Recipe type: Entree or Side
Cuisine: Fried Rice, Gluten-free, Vegan
  • 2 tbsp Sesame oil, separated
  • 1 small onion, chopped
  • 1 bunch green onion, chopped, white part separated from greens
  • 3 cloves garlic, minced
  • Approx 2 cups cooked & cooled brown or white rice (I usually use day old or left over rice)
  • 2-3 c chopped veggies (ideas: broccoli, snow peas, carrots, greens. mushrooms, mung bean sprouts)
  • ¼ cup vegetrable broth, chicken broth or water (use slightly less for a drier rice)
  • 2-3 tbsp gluten free tamari
  • ½- tsp rice wine vinegar (you could add up to 1tsp but my son prefers less)
  • Optional add ins: cooked chicken, tofu, egg, nuts or seeds (My son likes 2 eggs, scrambled directly into the rice)
  1. In a large skillet, heat 1 tbsp sesame oil.
  2. Sauté onion & white part of green onion until soft & translucent, approximately 5 minutes.
  3. Add in garlic. Sauté till fragrant about 30 seconds.
  4. Add in rice, 1 tbsp sesame oil and stir well, breaking up any clumps and coating with the oil and onions as you stir, approximately 2 minutes. Stir constantly or rice will stick to skillet
  5. If adding egg, make a well in the center, spray with a cooking oil and add lightly whisked eggs and scramble. (you can also make eggs separately & add in later if not everyone is eating the egg).
  6. Add in vegetables, including greens of green onion, and mix well with rice for approximately a minute. (If you want your veggies softer, you can saute them after the onion and garlic, before adding in the rice or just cook them a bit longer at this point)
  7. Add in broth, and stir in well for 1 minute.
  8. Add in tamari and vinegar. Mix well and sauté until vegetables are tender, about 5 minutes.
  9. Taste and add salt and pepper as needed.


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