Veggie Fried Rice

If takeout fried rice is a regular for you, this customizable Veggie Fried Rice is about to become a new go-to! This veggie fried rice is a super easy way to use up any ingredients already at home and have a nourishing meal on the table in under 30 minutes!

This recipe stars U.S.-grown jasmine rice and comes to us from our friend @cheerfulchoices in partnership with USA Rice.

  • Servings
    8
  • Prep Time
    10 mins
  • Cook Time
    15 mins
  • Total Time
    25 mins

Ingredients

  • 3 green onions
  • 3 cups cooked and cooled long grain white or jasmine rice (ideally day-old)
  • 2 tbsp oil of your choice (olive oil, avocado oil, coconut oil, canola oil, grapeseed oil, ghee, butter, etc.)
  • 2 large eggs, beaten
  • 3 cups veggies of your choice fresh or frozen, chopped (green onion whites, broccoli, bell pepper, carrots, peas, etc.)
  • 2 tbsp garlic, minced
  • 1 tbsp  fresh ginger, minced
  • 2 cups protein of your choice, cooked and diced (chicken, steak, pork, tofu, shrimp, etc.)
  • ¼ cup sauce of your choice, (low sodium soy sauce, tamari, coconut aminos, etc.)
  • Sesame seeds as a topping

Directions

  • Prep your green onions. Trim off the root end, then thinly slice the entire onion into ¼-inch pieces, keeping the white and light green parts separate from the darker green tops. Add the white parts to your veggies of choice, and set the green tops aside for topping later.
  • Heat 2 tbsp of oil in a large skillet over medium-high heat. Add the veggies of your choice and sauté, stirring occasionally with a spatula, for 4-5 minutes, until lightly browned and tender.
  • Lower the heat to medium, then add the garlic and ginger to the skillet and cook for about 20 seconds, stirring constantly, until fragrant.
  • Slide the vegetables to one side of the pan, then pour the beaten eggs into the empty side. Scramble the eggs with your spatula until just set, then combine them with the vegetables.
  • Add the rice and protein of your choice to the vegetable-egg mixture, breaking up any clumps of rice with your spatula, and stir to combine.
  • Pour the sauce of your choice over the mixture, stir, and let cook for 3-4 minutes, stirring occasionally, until everything is heated through.
  • Remove from heat, top with the reserved green onion tops and sesame seeds, if desired, and serve warm.

Recipe Notes

  • Using frozen veggies? No need to thaw first, just add them straight to the skillet. Plan on sautéing for an extra 2-3 minutes since frozen veggies release more moisture and take a little longer to brown.

  • Short on time? Pre-minced garlic and ginger (sold in tubes or jars in the produce section) work great here in place of mincing fresh.

  • For the protein, this recipe works well with cooked, diced chicken, steak, pork, tofu, or shrimp. Many grocery stores sell pre-cooked, pre-diced or pre-sliced protein in the meat or refrigerated section, which makes this an even faster weeknight meal. I like grabbing an 8-ounce bag of Perdue grilled chicken strips which has the perfect amount for this recipe.

  • Dietary needs: For gluten-free, use coconut aminos or a certified gluten-free tamari instead of regular soy sauce (regular soy sauce contains wheat). This recipe is naturally dairy-free as written. For a vegetarian or vegan version, use tofu as your protein and coconut aminos as your sauce. For egg-free, simply omit the eggs.