Extra Vegetable Fried Rice
Learn how to make vegetable fried rice—it's a simple and satisfying dinner! This recipe features extra vegetables and brown rice. Vegetarian/gluten free.
Updated by Kathryne Taylor on August 29, 2024
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
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Great recipe
Helllo. I would like to ask, is American or UK cups used in the recipe? I have heard that there is a slight difference between the two.
Hi! I use US standard measurements, so it will be different since UK is metric.
Thank you Kate for such a great recipe.
I used baked tofu, instead of eggs and followed your baked tofu’s instruction.
I added some pineapple pieces and one tablespoon sweet chilli sauce. It was very delicious.
You are so talented, Thank you.
From Melbourne Australia
Thank you for your review, Rita! I’m glad you enjoyed it.
Delish! I love that I felt like I could just use what I had on-hand (carrots, mushrooms, cabbage, onion, green onion). Came out perfectly.
My go-to fried rice recipe!!! I’ve adapted it so many times to the vegetables I had in my fridge (cauliflower + mushrooms are super good in this) and it’s always delicious and so quick+easy. I usually skip the red pepper flakes and just add some sriracha at the end. It’s also good topped with some hoisin sauce. Thanks Kate for another fool-proof, wonderful recipe <3
You’re welcome, Camille! I appreciate your review.
First time going off of a recipe since my very 1st time- considering it was 20+ years ago! I’m impressed. . . Tweaked a few things as far as tastes but, I LOVE IT AND WILL DEFINITELY BE COPYING INTO MY COOKBOOK OF FAVS! THX
Great, Tina! Thank you for taking the time to review.
I made this for the first time tonight! It was wonderful!! I used peas, carrots, broccoli and spinach for the veggies. I didn’t have any sauces and it tasted amazing without it. My husband said it tasted like “more”! There was only a little left so he finished it. I’m sad there are no other leftovers for tomorrow. He told me to save the recipe. It’s a winner for sure.
This is the best fried rice receipe ever!
I cooked this monthly it kept me sane. Thank you!!!
Amazing! I used broccoli, peas and red pepper. As usual, your recipe was easy to follow and the result was perfection. I’m so excited to make it again with different veggie combos. There are many weeks I’m left with extra rice and veggies and now I have a plan for something delicious! You are truly talented and I’m so grateful for your blog. I’ve been following for years and you’ve taught me how to cook and how to embrace vegetables (which is pretty important since I’m a longtime vegetarian!) Sending you tons of gratitude!
You’re so kind, Sarah! Thank you for taking the time to share.
Amazing receipe – I add fried shallots, lime and cucumber as condiments to this
I’m glad you enjoyed it, Karan! I appreciate your review.
Delish! I prepped all the ingredients in the morning and just tossed it together at dinner time. I used your suggestion and subbed the eggs for tofu. I used red/green bell peppers, frozen edamame, spinach, broccoli, and asparagus as my veggies. I didn’t end up measuring the veggies I just added however much I had on hand. I also cooked the rice in the morning and just stored it in the fridge for later so that it would get harder. Everyone loved it! Will definitely make this again.
Thank you for sharing! I’m glad you enjoyed it. I like that you planned ahead, great idea!
Fantastic! We used yellow bell pepper, broccoli, and purple cabbage, making it very colorful and super tasty. Thanks for the tip about having everything ready, it does come together quickly. We topped with some peanuts for a nice crunch. Thanks again and congratulations on your soon to be new addition. Wishing you all the best!
You’re welcome, Courtney!
Sorry no pic. Mine came out delicious. It may sound crazy but to balance off my flavors and reduce actual salt. I served with caper flakes. My guest sprinkled to taste. Sometimes I serve with Boniato Flakes. Thanks for reminding me that rice does not have to be boring!
Absolutely fabulous recipe thank you Kate. I made this yesterday and enjoyed it so much I made it again today! 10/10
That’s great, Ruth!
Vegetarian fried rice is always good. Because you can change the veggie contents into different measurements. At times I add more cauliflower & green beans & a little extra red pepper to boost the taste. Nothing like the satisfaction you get from eating the cooked fresh vegetables. Thanks for this recipe.
This was SO much better than takeout! Followed the recipe exactly and we each had two bowls. So yummy! Thank you for posting it!!
That’s great, Kristin! Thank you for your review.
I tried this recipe last night with brown rice and it’s the best I’ve made so far. I had to cook the rice and let it cool so it was a bit sticky in the pan. Also I didn’t read your recipe for cooking brown rice so next time I’ll rinse the rice first. I cook brown rice via the absorption method and let sit for 10 mins which works well.
Is there a print option for this recipe? Normally, when I get recipes from your site, there’s a print button, but I don’t see one for this recipe.
Hi Kristin! I’m currently having issues with the print option and am actively working to resolve it. I do apologize and appreciate your patience!
I had to prepare a meal for several people who have many, individual dietary restrictions (gluten-free, dairy-free and vegan). This meal was easy to prepare, tasted great and there were no leftovers. Thank you!
You’re welcome, Paulette! I appreciate your review.
This recipe was delicious and went together in a flash! I prepped everything as you suggested and it was perfect. I used red bell peppers, red cabbage and peas and the colors were gorgeous. Next time I’ll add your crispy tofu and it will be extra perfect. I’m a big fan of all your recipes because they all taste so good, I just love your food and feel so good eating it!
That’s great! Thank you for sharing, Donna. I’m glad you are loving my recipes.
Made this for my high schooler’s lunch yesterday and she texted me “Best fried rice ever”!
Thank you!
Hooray, I love that, Gagan!
Hi Kate!
You’re a genius. I started making this recipe in May and I’ve subsequently made it every 3 weeks since then. Being vegan, I omit the eggs, but the dish still comes out great. I’m ashamed to say, I barely have leftovers whenever I make it. Thank you, for sharing.
That’s great to hear, Remi! Thank you for sharing.
This was an excellent recipe which laid out all the steps clearly. More or less veggies can be added according to one’s preferences and allows inclusion of left orders.
Best stir fried recipe!
SO GOOD! I chopped up some portobello mushrooms in addition to broccoli, bell pepper, baby spinach, carrots and peas and it had a wonderful umami flavor. I used to make the mistake of adding soy sauce before I fried the rice and it would become gummy due to the added liquid. First time I’ve made it like this and it had a nice fried texture with some slightly crunchy pieces. The sesame oil adds the flavor I always felt was missing. And—always good for using up leftover veggies. Thank you for this recipe. My 8 year old daughter ate it up!
Thank you for sharing your variation, Marissa!
Absolutely DELICIOUS!!!
I made the brown rice last night using the method you suggested- perfect!
I used broccoli, red cabbage & peas along with the onion & carrots. Followed your directions to the T- & this fried rice recipe was perfect!!!!
Thanks so much!!!
Sounds like a delicious combination, Pam! Thank you for your review.
Loved this! I wasn’t sure if it would taste seasoned enough for me, since I’m used to putting a lot more stuff in stir-fry sauces. But it did. (I really like ginger though, so I will add more next time.) In fact, this dish made me realize that I am just not very good at balancing sweet and sour flavors in the sauces I usually try–for me, this simpler version was more successful.
I just made this and cannot get over how delicious it was. I used a bag of mixed frozen veg and combined it with a mixed greens/kale blend because it was a bit cheaper (student on a budget) but it turned so good! I could see myself adding this to my regular rotation menu. Cheap, healthy, and delicious
I’m glad you love it, Stephanie!
Hi!
Is it possible to freeze leftovers?
Hi! I haven’t tried freezing it, so I can’t say for sure.
I have made this rice twice now and it is our family’s favorite fried rice! I found the recipe on Pinterest when trying to find healthy fried rice recipes. I even added an extra cup of veggies and it was delicious. This was the first recipe I tried of yours and it did not disappoint. I shared the recipe with the dietician I work with and when she saw it was you she said, “oh yes! Cookie and Kate makes delicious and healthy recipes. She’s really great!” I probably spent over an hour pinning recipes of yours I want to try! Thank you!
That’s great, Meagan! I appreciate you sharing your experience.
This vegetable fried rice recipe is the best I’ve come across. It’s definitely one I will make again. Thank you!
The recipe looks really good (as do so many of your recipes), but it’s so high in sodium and fat. It would be nice to have some alternative suggestions for those of us on a restricted fat/sodium diet.
Hi Ann, I’m sorry to hear you are frustrated. I try to provide as accurate of information as I can. More information on my Nutrition Disclaimer. You can always omit or reduce salt added and be sure to use low or no sodium ingredients.
Your veggie fried rice is wonderful! I made it tonight, and it will be a regular! Thank you!
I’m glad you loved it, Eileen!
Hi Kate. I made this for dinner tonight and it was a big hit with my husband, who isn’t crazy about rice-based dinners, and my 7.5-month-old son, who is discovering solid food. I loaded it with veggies, including the onion, carrots, broccoli, cauliflower, peas, spinach and green onions. The ginger and garlic really add great elements of flavor. I’ll definitely make this again!
Hooray! I’m glad they both loved it. Thank you for sharing your combination.
I love this recipe!
Absolutely delicious!! What a wonderful combination of flavors! Can be considered an all in one meal OR a side! Thank you, Kate!!
You’re welcome, Linda!
any way to reduce the sodium content? Thanks!
Hi Nick, you can use reduced sodium tamari. I hope you enjoy it!
SUCH an EPIC Offering! I’ve always shunned away from Fried Rice, due to my distaste for eggs, but this recipe had me we thinking outside the box!
Since everything is cooked separately, I thought why not omit the egg step? And that’s when I broke it loose!
Your technique is spot on!
I modify the first step with an alternate protein: tofu, Quorn, etc.
Then always use your onion/carrot first veggie step, plus whatever is in the fridge!
Tonight was my 4th preparation in 3 weeks! My boyfriend Robbie LOVES the versatility of our using what’s in the fridge.
Been mixing it up! Broccoli, bok choy, snow peas, red pepper, purple cabbage, jicama, roasted corn kernels from the freezer! You name it!
Plus at the end we’ve been adding black bean paste, sambal chili sauce, cilantro, and chopped peanuts.
It’s just a new adventure every time!
Major kudos sent your way❤️
My husband and I loved this recipe! I made it with chicken instead of eggs, and olive oil instead of the other oils listed, (because I didn’t have any of the oils). The first time, (in addition to the chicken), I used onion, carrots, red bell pepper, broccoli, frozen peas, and spinach. (As suggested, I think cutting the vegetables into small pieces is best.) Tonight I plan to use onion, cabbage, carrots, water chestnuts, broccoli, spinach, red bell pepper, and sugar snap peas. (I bought shredded slaw mix for tonight to cut down on chopping.) So many vegetables are yummy in this dish! I highly recommend it.
Another fabulous recipe Kate! Lost count the number of times I’ve made it. Thank you.
Thank you, Donna!
This is wonderful! I used yellow bell pepper, broccoli and snow peas for the extra veggies. Added baby spinach at the end. Am eating it now…so good! Thank you.
You’re welcome, Melanie! Thanks for sharing what vegetables you use. Sounds delicious!
This is a GREAT recipe! I have made this innumerable times as a TASTY way to use up any vegetables still in the fridge. I use 4 eggs instead of two (we have chickens) and increase the volume of vegetables to make larger servings. And I always add in the greens. I cook it up in a 12″ Xtrema, and the 3 of us eat the whole thing! Been wanting to tell you this for a long time! Thank you SO much for this recipe! <3
Thank you for sharing, Carol! I appreciate you review.
I have been cooking this for years started when I had very little money and become vegetarian but used white rice tried your way it was great .only difference I put onion in and since I use a non stick pan I never use oil. Make hips of it freeze it in containers and pull out when I am ready
Loved this recipe! Had everything I needed in the fridge. Used leftover brown rice that I had made with chicken broth. The most flavorful fried rice ever. Will definitely save this recipe. Thanks
You’re welcome, Dave! Thank you for your review.
Delicious. I love cooking the egg separately and adding it in later. It seemed a little complicated at first but it worked perfectly. I used leftover rice and every vegetable hanging out in my vegetable drawer. I didn’t have a lot of what the recipe called for but I had carrots, frozen green peppers and onions, broccoli, and mushrooms. Filling, tasty, and nutritious.
I love this recipe as I can use whatever vegetables I happen to have and I divide it in half and add a meat protein for my carnivore husband and throw in a cup of cooked edamame for myself. So easy and so good!
Great to hear, Colleen! I appreciate your review.
Delicious! I included asparagus, zucchini, pea pods, spinach and green onions from my garden.
That does sound delicious, Julie! Thank you for your review.
This is probably my top go to recipe for a quick and healthy weekday (or weekend!) dinner. Everyone loves this and it is great to use up extra veggies in the fridge. Thanks for such a yummy recipe!
You’re welcome, Debbie!
Looks delish! Planning to make this recipe for my boyfriend, and both of us don’t eat eggs. Can the rice do without them, or is there any substitute?
You can omit the eggs and add more vegetables if you like.
Hi! I don’t have any toasted sesame oil on hand, but I do have canola, sunflower, coconut, and olive oil. Will any of these work as substitutes? Thanks!
Hi! You could add extra tamari if you like instead.
Skipped the sesame oil & substituted the safflower oil for sunflower oil. I’ve made better, but as a veggie dominated fried rice, it’s wonderful! Tried purple cabbage for the first time, so I was skeptical, but it came out great. Thank you, once again!
You’re welcome, SAA! I appreciate your review.
A huge hit with our family! Even my husband, who is a “meat and potatoes” kind of guy, had three helpings and asked if we could have it again tomorrow! Served with both tofu and chicken on the side so everyone could add in their preference. This will definitely go in the rotation!
Hooray! That’s is great to hear. I appreciate you taking the time to review.
Just a quick note to say that my family of 5 loves this recipe. It’s become a staple! Sometimes I add already seasoned firm tofu at the end and pass around roasted cashews at the table to add on top. Delish!
Great to hear, Kate! Thank you for your review.
Soooooo good! I followed the measurements exactly and used left over mini bell peppers, zucchini squash and cauliflower as the “additional vegetables”. I didn’t have ginger so I left that out and it still turned out mouth-watering. I’m definitely a beginner when it comes to cooking and this recipe gave me a boost of confidence! Thank you!
Thank you for sharing, Jess! Great to hear how you made it work with what you had on hand.