Vegetable Stir-Fried Rice
on Jan 29, 2021, Updated Aug 23, 2024
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This healthy vegetable-packed stir-fried rice recipe is highly adaptable, allowing you to use whatever rice or vegetables are at hand.
This stir-fry recipe is the best way to use up leftover rice in the world. A medley of colorful vegetables and some simple Asian pantry ingredients add up to the perfect vegetable stir-fried rice. Once everything is chopped up, this dish comes together in about 15 minutes!
All stir-fries are really great springboards for adaptation. You can switch up the vegetables depending on what you have around (and what you and your family like). Try pairing this with Chicken, Broccoli, and Sugar Snap Pea Stir-Fry, or Stir-Fried Scallion Chicken.
You can use brown or white rice, you can play around with various Asian ingredients you may have in your pantry — a great use for those open bottles of hoisin sauce, sesame oil, oyster sauce, black bean sauce, and so on.
Table of Contents
Vegetable Stir-Fried Rice: This healthy vegetable-packed stir fried rice recipe is highly adaptable, allowing you to use whatever rice or vegetables are at hand.
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The Best Rice for Stir-Fried Rice
Day-old cooked rice is best for stir-fried rice dishes. The fact that it’s a little bit dried out prevents it from becoming clumpy. If you are cooking rice specifically for this dish, use a bit less water than usual and let it cook until it is quite dry so that it stays separate. If you have both time and forethought, you can also spread out freshly cooked rice on a baking tray and leave it uncovered for an hour or two so that it dries out somewhat.
You can use cold brown or white rice or try jasmine or basmati for a change of pace.
Vegetable Stir-Fried Rice Ingredients
When it comes to stir-fried rice, I tend towards simple seasonings, preferring to let the vegetables take center stage. And I use a lot of vegetables proportionately to the rice in this recipe — not always the case in takeout. If you wanted to skip a vegetable or two, no one would be the wiser.
- Vegetable oil – A neutrally flavored oil is best for stir-fries.
- Broccoli – Cut into very small pieces.
- Carrots – Chopped or diced.
- Cabbage – Napa cabbage is my favorite for stir-fries, with its slightly more delicate texture.
- Zucchini – You can also use summer squash.
- Bell pepper – Pick your favorite color.
- Edamame or peas – You can add the edamame or peas straight from the freezer; no need to defrost.
- Eggs – Leave these out for a vegan stir-fry.
- Cooked rice – See above for advice on the best rice for stir-frying!
- Ginger – Adds spicy warmth.
- Garlic – Always.
- Soy sauce – Use less sodium to control the amount of salt in the rice.
- Sesame oil – Adds a nutty, toasty flavor.
- Scallions – Use both the white and the green parts for the best color and flavor.
Variations
- For another layer of flavor, you can add a couple of tablespoons of hoisin or oyster sauce along with the soy sauce.
- This is a vegetarian fried rice, but you do not need to stick with all vegetables. Feel free to add some leftover small cubes of pork, beef, or chicken. Or little shrimp.
- Skip the eggs for vegan fried rice.
FAQs
Fried rice is a type of stir-fry dish, but not all stir-fries involve rice. Stir-fried rice is usually a stir-fry featuring cold cooked rice plus vegetables, and possibly some chopped up proteins (like chicken or pork), and some sort of sauce ingredients.
Probably because your rice was too wet to begin with, or you added too many liquid sauce ingredients. You also might need to raise the heat a bit and may need more time in the hot skillet. Also, don’t stir too often; you want all of the ingredients to have some time to sit in the hot pan and get crispy from direct contact with the heat.
How to Make Vegetable Stir-Fried Rice
- Stir-fry the vegetables: Heat a wok or a large saucepan over high heat until very hot. Add 1 tablespoon of the oil, and then the broccoli, carrots, cabbage, zucchini, peppers and edamame. Stir often until the vegetables are crisp-tender, about 4 minutes. Remove them to a plate and set aside.
- Scramble the eggs: Heat 1 more tablespoon of oil in the wok or pan over high heat. Add the beaten eggs and scramble quickly, just about 1 minute, until cooked through. Slide them out onto the plate with the vegetables.
- Stir-fry the rice: Return the wok to the burner over high heat, add the remaining tablespoon of oil, then add the cooled rice and stir-fry, stirring occasionally, until it is lightly browned in spots, about 5 minutes.
- Bring everything together: Add the ginger and garlic and stir until you can smell the seasonings, about 1 minute. Add the soy sauce, sesame oil, and 1/2 cup scallions, then dump in the cooked vegetables and eggs and cook until everything is well combined and hot and the vegetables are just tender, about 3 minutes, stirring often.
- Serve: Garnish with the remaining scallions, and serve immediately. Pass soy sauce around the table for anyone who wants a bit more.
What to Serve With Vegetable Stir-Fried Rice
This certainly could be a meal on its own, but it would also make a great partner for all kinds of Asian dishes.
More Stir-Fry Recipes
- Simple Stir-Fried Vegetables
- Stir-Fried Crispy Tofu and Vegetables
- Simple Stir-Fried Broccoli
- Orange Tofu
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Vegetable Stir-Fried Rice
Ingredients
- 3 tablespoons vegetable oil (divided)
- 1 cup roughly chopped broccoli
- 1 cup chopped carrots
- 1 cup slivered cabbage
- 1 cup diced zucchini
- ½ cup thinly sliced bell pepper (cut into 1-inch pieces)
- 1 cup shelled edamame or peas
- 3 large eggs (beaten)
- Salt and freshly ground pepper (to taste)
- 3 cups cooked and cooled white or brown rice
- 1 tablespoon peeled and minced fresh ginger
- 2 teaspoons finely minced garlic
- ¼ cup low-sodium soy sauce (or 3 tablespoons regular soy sauce and 1 tablespoon water; plus more for serving)
- 1 tablespoon sesame oil (regular or spicy)
- ½ cup thinly sliced scallions (white and light green parts; plus more for garnish)
Instructions
- Heat a wok or a large saucepan over high heat until very hot. Add 1 tablespoon of the oil, and then add the broccoli, carrots, cabbage, zucchini, peppers, and edamame. Stir often until the vegetables are crisp-tender, about 4 minutes. Remove them to a plate and set aside.
- Heat 1 more tablespoon of oil in the same wok or saucepan over high heat. Add the beaten eggs and scramble quickly, just about 1 minute in all, sliding them out onto the plate with the vegetables when they are just cooked through.
- Return the wok to the burner over high heat, add the remaining tablespoon of oil, then add the cooled rice and stir-fry, stirring occasionally, until it is lightly browned in spots, about 5 minutes. Add ginger and the garlic and stir until you can smell the seasonings, about 1 minute. Add the soy sauce, sesame oil, and 1/2 cup scallions, then dump in the cooked vegetables and eggs and cook until everything is well combined and hot and the vegetables are just tender, about 3 minutes, stirring often.
- Garnish with the additional scallions and serve right away, passing soy sauce on the side for those who want a bit more.
Notes
- You can use brown or white rice, you can play around with various Asian ingredients you may have in your pantry — a great use for those open bottles of hoisin sauce, sesame oil, oyster sauce, black bean sauce, and so on.
- For another layer of flavor, you can add a couple of tablespoons of hoisin or oyster sauce along with the soy sauce.
I love vegetarian fried rice.My question is how to make it if you don’t or can’t afford to buy all the ingredients to make your fried rice. I don’t have all the oils or spices or even frozen vegetables. I am on a fixed income and can only afford can vegetables. My question is couldn’t I take the canned vegetables drain the juice dry them out and fry them into the rice that way and maybe substitutes and spices and oils. Can you tell me what your thoughts would be on that thank you
Hi Rhonda – you could use canned vegetables, but the texture might not be as crisp-tender as fresh or frozen. Try those little canned corns or regular canned corn, and canned peas. Also water chestnuts and bamboo shoots would be good! If you can find canned spinach or other greens, please add that at the end.