Veggie Fried Rice
Veggie fried rice is a quick, savory one-pan meal that turns leftover rice and any vegetables into a satisfying dinner. Crisp-tender vegetables and a glossy soy-sesame sauce give it irresistible takeout flavor. It is endlessly flexible, budget-friendly, and ready in 25 minutes.
Asian
Vegan
Vegetarian
Dairy-Free
Stovetop
Lunch
Dinner
Family
Budget
Quick (15-min)
Leftovers
One-Pot
30-Minute
- ⏱ 25 min
- 📊 easy
- 🍽 Family
Ingredients
- 4 cups cold cooked rice
- 2 cups mixed vegetables
- 1 cup edamame
- 3 green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp ginger, grated
Instructions
- Heat oil in a large pan or wok over high heat.
- Add the garlic and ginger and stir-fry for 30 seconds.
- Add the mixed vegetables and edamame and stir-fry until crisp-tender.
- Add the cold rice, breaking up any clumps, and fry until heated through.
- Pour in the soy sauce and sesame oil and toss to coat evenly.
- Stir in the green onions and serve hot.
💡 Chef's tip
Get the pan screaming hot before the rice goes in; that high heat is what gives fried rice its signature smoky, restaurant-style flavor.
Day-old, cold rice is the secret to non-mushy fried rice, since chilled grains have dried out and stay separate and chewy when they hit the hot pan.
Nutrition (per serving)
- Calories: 360 kcal
- Protein: 11 g
- Carbs: 60 g
- Fat: 9 g
