Description
This healthy vegetable fried rice recipe is loaded with colorful vegetables, fluffy scrambled eggs, and nutty brown rice, all tossed in savory tamari and toasted sesame oil. It’s quick, customizable, and tastes better than takeout. Use whatever vegetables you have on hand for an easy weeknight dinner the whole family will love.
Ingredients
For the Eggs:
- 2 eggs, whisked
- 1 1/2 teaspoons avocado oil or safflower oil
For the Vegetables:
- 1 small white onion, finely chopped (about 1 cup)
- 2 medium carrots, finely chopped (about 1/2 cup)
- 2 cups additional veggies, cut into very small pieces (snow peas, asparagus, broccoli, cabbage, bell pepper, or fresh/frozen peas)
- 1/4 teaspoon salt, plus more to taste
- 1 tablespoon oil
For the Rice:
- 2 cups cooked brown rice (from about 1 cup dry rice)
- 1 tablespoon fresh ginger, grated or finely minced
- 2 large garlic cloves, pressed or minced
- Pinch of red pepper flakes
- 1 tablespoon oil
To Finish:
- 1 cup greens (optional) – 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
Have all your ingredients prepped, chopped, and within arm’s reach before you start cooking. Fried rice comes together fast, so you don’t want to be scrambling to chop vegetables while your pan is heating. Keep an empty bowl nearby for transferring cooked eggs and veggies.
Warm your large cast iron or stainless steel skillet over medium-high heat. Add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom evenly.
Pour in your whisked eggs and immediately swirl the pan so they spread across the bottom in a thin layer. Let them cook without stirring for about 30 seconds until they start to set, then flip or stir gently to scramble. Transfer the eggs to your empty bowl and give the pan a quick wipe with a paper towel.
Return the pan to medium-high heat and add 1 tablespoon of oil. Add your chopped onion and carrots first since they take the longest to cook. Stir often and let them cook until the onions turn translucent and the carrots are tender, about 3-5 minutes.
Toss in your remaining 2 cups of vegetables and the 1/4 teaspoon of salt. Stir to combine, then resist the urge to stir too often—let them sit in the hot pan for 30-45 seconds at a time so they can develop some golden, caramelized spots. Cook until they’re tender and starting to turn golden on the edges, about 3-5 minutes. While they cook, break up your scrambled eggs into smaller, bite-sized pieces.
Once your vegetables are beautifully cooked and golden in spots, transfer everything to the bowl with your eggs. This might seem like an extra step, but it prevents overcooking and keeps everything crisp-tender.
Return your pan to the heat and add the remaining 1 tablespoon of oil. Add your grated ginger, minced garlic, and a pinch of red pepper flakes. Stir constantly, which takes about 30 seconds.
Add your cooked brown rice to the pan, breaking up any clumps with your spoon. Mix it with the ginger and garlic, then spread it out in an even layer. Repeat this process; cook, let it sit, stir for about 3-5 minutes total until the rice is heated through and starting to get golden and slightly crispy on the edges.
If you’re using greens like spinach or baby kale, add them now along with the chopped green onions. Stir everything together and let the greens wilt for about a minute.
Add your cooked vegetables and scrambled eggs back to the pan. Stir gently to combine everything evenly, letting it all heat through for about a minute.
Remove the pan from the heat and stir in the tamari (or soy sauce) and toasted sesame oil.
Give it a taste! Add more tamari if you want it saltier or more savory. Sometimes I add an extra pinch of salt or another drizzle of sesame oil.
Divide your gorgeous vegetable fried rice into bowls and serve right away while it’s hot. Put some chili-garlic sauce or sriracha on the side for anyone who wants a little heat.
Notes
- Don’t overcrowd the pan: If you’re doubling this recipe, use two pans or cook in batches—too much food in the pan lowers the temperature and you’ll end up steaming instead of frying
- Uniform veggie sizes matter: Cut all your vegetables roughly the same size so they cook evenly; smaller pieces work better because they cook faster and incorporate more easily
- Let things sit: When you’re cooking the rice, resist constantly stirring—letting it sit in contact with the hot pan for 30-60 seconds creates those crispy, golden bits that make fried rice so special
- Use high-quality sesame oil: Toasted sesame oil has a strong, nutty flavor, so a little goes a long way—don’t skip it, but also don’t overdo it or the dish will taste bitter
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian-Inspired