Vegetable Fried Rice
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.
I’ve also added instructions below for adding in a cup of cauliflower rice if you’re looking for some additional nutrients. 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 and leave a comment if you try.
Vegetable Fried Rice
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies, Side Dish
Cuisine: Gluten-free, Vegetarian, Vegan Optional
- 2 tablespoon Sesame oil, separated
- 1 small onion, chopped (approximately 1 cup)
- 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)
- 1 cup finely chopped cauliflower rice, OPTIONAL (either purchase pre-packaged or make your own with a head of cauliflower, see below)
- 2-3 cups chopped veggies (ideas: broccoli, snow peas, carrots, greens. mushrooms, mung bean sprouts)
- 2-3 tablespoon gluten free tamari (when I use reduced sodium gluten-free tamari, I always use 3 tablespoon. I recommend starting with 2 and adding more after tasting)
- ½- 1 teaspoon rice wine vinegar (you could add up to 1 tsp but my son prefers less)
- Optional add ins: cooked chicken, tofu, egg, nuts or seeds
- If using a prepackaged cauliflower rice, you could use as is or I found that I preferred it chopped a little more finely so I pulsed it in a food processor 4-5 times.
- If making from scratch, place cauliflower florets in a food processor and process until broken down to small pieces the size of rice. If making my own, I like to place the "rice" in a strainer covered in a few towels to help absorb out some of the moisture while I prep the rest of the dish.
- In a large non-stick skillet, heat 1 tablespoon sesame oil.
- Sauté onion & white part of green onion until soft & translucent, approximately 5 minutes.
- Add in garlic. Sauté till fragrant about 30 seconds.
- Add in rice (and cauliflower rice if using), 1 tablespoon sesame oil and stir well, breaking up any clumps and coating with the oil and onions as you stir, approximately 3-5 minutes until rice is heated and soft. Stir constantly or rice will stick to skillet.
- 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).
- Add in vegetables, including greens of green onion, and mix well with rice for approximately a minute.
- Add in tamari and vinegar. Mix well and sauté until vegetables are tender, about 5 minutes.
- If rice seems too dry, you can add in 1-2 tablespoons water or vegetable broth and stir in.
- Taste and add salt, pepper or any extra tamari or rice wine vinegar as needed.