Vegetable Fried Rice Recipe

By FoodfaithfitnessJul 7, 2023Jump to Recipe

Recreate the Chinese takeout side dish in your own kitchen with this recipe for vegetable fried rice. Eggs, carrots, edamame, and brown rice with soy sauce make this a sure-fire win.

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Ordering takeout is SUCH a temptation — even for someone like me who makes a living cooking their meals. It’s convenient and (usually) tastes great. The convenience is self-explanatory (you mean, I can sit back and read a book and dinner will MAGICALLY appear at my door??!?!) but the taste can be chalked up to a number of things. First, experienced cooks. Even the teenagers whipping up a pizza at the local Domino’s have made more pizzas in a week than I will make in my lifetime. Another reason why it tastes so good is because health takes a backseat to flavor.

One dish I always jones for when ordering Chinese food is that vegetable fried rice. I could eat an entire carton by myself. So clearly, I had to figure out how to make it not only at home but as similar as possible to what I order. This recipe comes as close to the takeout stuff as I can make it. What’s more, like any recipe you make at home, you have control over the ingredients. Don’t care for carrots? Leave ’em out. Sodium a concern? Cut down on the soy, or try something else.

Why You Will Love This Recipe

Asian seasoning. I don’t use this enough so whenever I can incorporate it into a recipe, I jump at the chance.
Not only is it easy to cook, but it’s also healthy and tasty!
This fried rice will please the entire family — kids included. They won’t even notice that they are eating rice and vegetables.
You can use any/all the vegetables you like, which makes this a great dish to make when you have an assortment of items in your fridge that need using.
It is an incredibly diverse side dish despite being associated with Asian cuisine. What’s more, you can use some of the seasoning on chicken, fish, and other entrees.
You can eat it hot or cold. Sometimes I make this rice dish, let it cool, then pop it in the fridge to be eaten the following day. (If you’ve had Chinese food leftovers, you know this joy.)

Is this Vegetable Fried Rice healthy?

This vegetable fried rice is a great option for vegetarians and omnivores attempting a healthier diet. The eggs bring the protein and vitamins D and B12; the vegetables inject the recipe with fiber, vitamin K, and minerals; and brown rice is a step up nutrition-wise from white rice. The only concern may be the sodium content of the soy sauce, so if you suffer from high blood pressure, ease off the soy sauce or leave it out altogether.

INGREDIENTS

I’ve split it up into two sections (as you can see). If you don’t want to use vegetable oil, go with olive oil (a healthier option) and, as noted above, the soy sauce is rich in flavor but at the cost of sodium. I’ll leave it to your discretion.

the rice:

2 eggs, lightly beaten
1 ½ cup cooked rice, made the day before
2 tbsp vegetable oil
2 garlic cloves, chopped
½ carrot, diced
½ cup corn
½ cup frozen edamame
1 tbsp green onions, thinly sliced

the SAUCE:

1 tbsp soy sauce
pinch of fresh black pepper

INSTRUCTIONS

Cook

The day before you intend on eating the dish, rinse the rice then use a 1:1 water to rice ratio. Combine water and rice in a rice cooker. Transfer the rice to a bowl and let it cool down before placing it in the fridge to chill overnight.

Scramble

Heat a large skillet on MEDIUM-HIGH heat. Add the vegetable oil. Pour in the beaten eggs, cook, and stir until scrambled. Transfer to a plate and set aside.

Sauté

In the same skillet, add garlic and carrots and saute until soft. Add the other vegetables, stir, and cook until hot.

Add

Add the cooked rice to the vegetables and stir fry for 2 minutes. Add the soy sauce and season with the black pepper.

Combine

Add the eggs back to the skillet and combine well with the rice and vegetables. Transfer to plates and garnish with lime wedges.

DEVOUR!

Variations

You can add or substitute the vegetables in this recipe as you like. I love to use vegetables that will stay crisp after stir frying, like beans or broccoli.
Go vegan by eliminating the eggs and replacing them with another protein source, like tofu.
If you find the soy too salty, go with a low-sodium version or tamari. You could also add other seasonings like ginger or chili flakes for more flavor.
Yes, this recipe is called vegetable rice but if you want to use a different grain, I won’t report you to the rice police. Use quinoa, bulgur, or farro as you please.

Serving Suggestions

We’re gonna double down on the Chinese cuisine. Here are other recipes you might like to make to accompany the fried rice:

Asian Chicken (with Pak Choi): This Asian Chicken is a family favorite that will elevate the traditional takeout dinner with a healthy and flavorful alternative!

Healthy Homemade Orange Chicken: This homemade orange chicken is so much better and healthier than takeout! It’s a quick and easy dinner that the whole family will love!

Paleo Low-Carb Beef & Broccoli: This side dish is an EASY, one-pot weeknight meal that even picky eaters will love!

Oriental Coleslaw with Asian Dressing: This saucy paleo and vegan friendly coleslaw is loaded with spicy-sweet flavors! The perfect Summer side!

FAQs

any tricks to making the rice?

Rinse it first; this will remove any starches. If you have time, soak it for 30 minutes to improve its texture and reduce cooking time. Use a ratio of 1:1 (1 cup of water to 1 cup of rice). Depending on the type of rice, you may need to use more water.

I don’t have time to use rice from the day before. What can I do?

If you have only fresh cooked rice on hand, you can spread the rice on a tray and allow it a few minutes to cool down or simply place it in the fridge for a few minutes to an hour. The surface moisture will evaporate and you can use the rice immediately.

Can I use another Asian sauce instead of soy sauce?

You can use other Asian sauces like oyster sauce or hoisin sauce. Keep in mind the taste of the fried rice will change.

How to Store Vegetable Fried Rice

Let the rice cool completely. Put it in an airtight container and store in the fridge for up to 4 days, though I would eat before the end of day 3. When reheating, you have the option of a skillet/wok, or the microwave. If going with the latter, sprinkle a bit of water then cover it with a damp cloth to prevent it from drying out. If you’re going with a skillet, add a bit of oil. You can also freeze it for up to 3 months. Before reheating, let it thaw overnight in the fridge.

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