Vegetable Fried Rice
- 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
- 1/2- 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
Prepare cauliflower rice if using, Optional
- 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, longer for more tender vegetables.
- 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.
- You can use rice or brown rice.
- You can use any vegetables you love.
- Egg or no egg.
- You can add in extra rice or extra veggies to taste.
- Sometimes we'll even saute the vegetables before adding in the rice so that they are extra tender.
12 thoughts on “Vegetable Fried Rice”
Love this recipe!!! So delicious and easy. These recipes work so well for me and make enough for me to have extra for my lunches too!!
This recipe was awesome, and came together really quickly! We used carrot, snow peas, broccoli, green onion, egg, tofu, and mushroom. Will definitely make this again the future.
So happy you love it too! Thanks for sharing!
Perfect comfort food during my COVID 19 quarantine. Loved every bite!
Isn’t it?! It’s so cozy and satisfying! Plus, it’s been one of our favorite dishes in this time at home to use up random veggies!
Replaced soy sauce with chickpea miso mixed with water.! Thanks for the recipe ?✨ super delicious!
Great idea! Thanks for sharing!
This dish is sure to become a family favorite.I love how easy it was to make , and so delicious and hot right out of the pan!
We enjoyed the leftovers for lunch. This will be my first post COVID meal I serve to my grandchildren.?
Love it! And yes, I too love how easy and delicious it is! It’s become a staple in our house during the pandemic!
Maybe this is a silly question, but is the 2 cup measurement for the rice before or after cooking? Thank you!
Not a silly question! It is after cooking!
Thank you for the quick response!