I set out to create a more interesting take on greasy take-out vegetable fried rice. Here it is in full glory, and it’s as flavorful as it is colorful. Hooray!
I used brown rice, naturally, and even threw in a handful of greens, which offer even more health bonus points. (The greens are optional.)
I also played around with a variety of vegetables, and all of them worked well as long as they were cut into very small pieces.
This is exactly what you should make when you have leftover rice and some random raw vegetables in your fridge. You’re going to love it!
The Best Vegetable Fried Rice
I designed this recipe to work well in a regular skillet (preferably cast iron), since most of us don’t have woks at home.
The only tricky part, which really isn’t so difficult, is to cook the eggs, vegetables and rice separately, and combine them all at the end.
That way, each component will be cooked just right, and the vegetables and rice will get a chance to develop those delicious golden edges.
Delicious veggie fried rice, coming up! As always, please let me know how you like this recipe in the comments. I’m always so eager for your feedback.
Craving more? Check out my Thai pineapple fried rice. If you’re looking for more versatile recipes to use up the last of your vegetables, don’t miss this roundup.
Watch How to Make Vegetable Fried Rice
Extra Vegetable Fried Rice
- Author: Cookie and Kate
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 2 to 3 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Chinese
Learn how to make vegetable fried rice—it’s a simple and satisfying dinner! This vegetarian recipe features extra vegetables and brown rice. Recipe yields 2 large or 3 moderate servings (I think you could double it if you have a large enough skillet, but you might not get as much caramelization on the edges of the veggies and rice).
Ingredients
- 1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided
- 2 eggs, whisked together
- 1 small white onion, finely chopped (about 1 cup)
- 2 medium carrots, finely chopped (about ½ cup)
- 2 cups additional veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)
- ¼ teaspoon salt, more to taste
- 1 tablespoon grated or finely minced fresh ginger
- 2 large cloves garlic, pressed or minced
- Pinch of red pepper flakes
- 2 cups cooked brown rice (*see notes!)
- 1 cup greens (optional), such as 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
- This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
- Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
- Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
- Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
- Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
- Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.
- Divide into bowls and serve immediately. I usually serve mine with chili-garlic sauce or sriracha on the side. Leftovers store well in the refrigerator, covered, for 3 to 4 days (if you used purple cabbage, it might stain your scrambled eggs a funny blue color, but it’s fine to eat).
Notes
*Rice notes: You’ll need to cook about 1 cup dry rice to yield enough for this recipe; be sure not to over-cook it or it will stick to the pan. I prefer short-grain brown rice since it’s a little chewy, but medium-grain or jasmine rice will work, too. Here’s how I cook brown rice. You can use freshly cooked rice if you spread it onto a large tray and let it cool for 5 to 10 minutes first (this gives it a chance to dry out a bit so it doesn’t steam itself in the pan). Day-old leftover, refrigerator rice is great, too. Just break up any clumps of rice before you add it to the pan. Credit goes to Serious Eats for the rice tips!
**Make it gluten free: Be sure to use gluten-free tamari, not regular soy sauce.
Make it vegan: Omit the eggs and the 1 ½ teaspoons oil that goes with them. For extra protein, you could mix in 1 cup edamame (thawed if necessary) or a batch of my crispy baked tofu with the cooked veggies at the end.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Tega Ogbebor
Great recipe
Ellinor Wallberg
Helllo. I would like to ask, is American or UK cups used in the recipe? I have heard that there is a slight difference between the two.
Kate
Hi! I use US standard measurements, so it will be different since UK is metric.
Rita
Thank you Kate for such a great recipe.
I used baked tofu, instead of eggs and followed your baked tofu’s instruction.
I added some pineapple pieces and one tablespoon sweet chilli sauce. It was very delicious.
You are so talented, Thank you.
From Melbourne Australia
Kate
Thank you for your review, Rita! I’m glad you enjoyed it.
Michelle
Delish! I love that I felt like I could just use what I had on-hand (carrots, mushrooms, cabbage, onion, green onion). Came out perfectly.
Camille
My go-to fried rice recipe!!! I’ve adapted it so many times to the vegetables I had in my fridge (cauliflower + mushrooms are super good in this) and it’s always delicious and so quick+easy. I usually skip the red pepper flakes and just add some sriracha at the end. It’s also good topped with some hoisin sauce. Thanks Kate for another fool-proof, wonderful recipe <3
Kate
You’re welcome, Camille! I appreciate your review.
Tina
First time going off of a recipe since my very 1st time- considering it was 20+ years ago! I’m impressed. . . Tweaked a few things as far as tastes but, I LOVE IT AND WILL DEFINITELY BE COPYING INTO MY COOKBOOK OF FAVS! THX
Kate
Great, Tina! Thank you for taking the time to review.
Lisa S
I made this for the first time tonight! It was wonderful!! I used peas, carrots, broccoli and spinach for the veggies. I didn’t have any sauces and it tasted amazing without it. My husband said it tasted like “more”! There was only a little left so he finished it. I’m sad there are no other leftovers for tomorrow. He told me to save the recipe. It’s a winner for sure.
Aruna
This is the best fried rice receipe ever!
I cooked this monthly it kept me sane. Thank you!!!
Sarah P
Amazing! I used broccoli, peas and red pepper. As usual, your recipe was easy to follow and the result was perfection. I’m so excited to make it again with different veggie combos. There are many weeks I’m left with extra rice and veggies and now I have a plan for something delicious! You are truly talented and I’m so grateful for your blog. I’ve been following for years and you’ve taught me how to cook and how to embrace vegetables (which is pretty important since I’m a longtime vegetarian!) Sending you tons of gratitude!
Kate
You’re so kind, Sarah! Thank you for taking the time to share.
Karan Joshi
Amazing receipe – I add fried shallots, lime and cucumber as condiments to this
Kate
I’m glad you enjoyed it, Karan! I appreciate your review.
Lily
Delish! I prepped all the ingredients in the morning and just tossed it together at dinner time. I used your suggestion and subbed the eggs for tofu. I used red/green bell peppers, frozen edamame, spinach, broccoli, and asparagus as my veggies. I didn’t end up measuring the veggies I just added however much I had on hand. I also cooked the rice in the morning and just stored it in the fridge for later so that it would get harder. Everyone loved it! Will definitely make this again.
Kate
Thank you for sharing! I’m glad you enjoyed it. I like that you planned ahead, great idea!
Courtney
Fantastic! We used yellow bell pepper, broccoli, and purple cabbage, making it very colorful and super tasty. Thanks for the tip about having everything ready, it does come together quickly. We topped with some peanuts for a nice crunch. Thanks again and congratulations on your soon to be new addition. Wishing you all the best!
Kate
You’re welcome, Courtney!
Lee
Sorry no pic. Mine came out delicious. It may sound crazy but to balance off my flavors and reduce actual salt. I served with caper flakes. My guest sprinkled to taste. Sometimes I serve with Boniato Flakes. Thanks for reminding me that rice does not have to be boring!
Ruth
Absolutely fabulous recipe thank you Kate. I made this yesterday and enjoyed it so much I made it again today! 10/10
Kate
That’s great, Ruth!
Manel Dias
Vegetarian fried rice is always good. Because you can change the veggie contents into different measurements. At times I add more cauliflower & green beans & a little extra red pepper to boost the taste. Nothing like the satisfaction you get from eating the cooked fresh vegetables. Thanks for this recipe.
Kristin
This was SO much better than takeout! Followed the recipe exactly and we each had two bowls. So yummy! Thank you for posting it!!
Kate
That’s great, Kristin! Thank you for your review.
Jill McDougall
I tried this recipe last night with brown rice and it’s the best I’ve made so far. I had to cook the rice and let it cool so it was a bit sticky in the pan. Also I didn’t read your recipe for cooking brown rice so next time I’ll rinse the rice first. I cook brown rice via the absorption method and let sit for 10 mins which works well.
Kristin
Is there a print option for this recipe? Normally, when I get recipes from your site, there’s a print button, but I don’t see one for this recipe.
Kate
Hi Kristin! I’m currently having issues with the print option and am actively working to resolve it. I do apologize and appreciate your patience!
Paulette
I had to prepare a meal for several people who have many, individual dietary restrictions (gluten-free, dairy-free and vegan). This meal was easy to prepare, tasted great and there were no leftovers. Thank you!
Kate
You’re welcome, Paulette! I appreciate your review.
Donna
This recipe was delicious and went together in a flash! I prepped everything as you suggested and it was perfect. I used red bell peppers, red cabbage and peas and the colors were gorgeous. Next time I’ll add your crispy tofu and it will be extra perfect. I’m a big fan of all your recipes because they all taste so good, I just love your food and feel so good eating it!
Kate
That’s great! Thank you for sharing, Donna. I’m glad you are loving my recipes.
Gagan Brar
Made this for my high schooler’s lunch yesterday and she texted me “Best fried rice ever”!
Thank you!
Kate
Hooray, I love that, Gagan!
Remi Davis
Hi Kate!
You’re a genius. I started making this recipe in May and I’ve subsequently made it every 3 weeks since then. Being vegan, I omit the eggs, but the dish still comes out great. I’m ashamed to say, I barely have leftovers whenever I make it. Thank you, for sharing.
Kate
That’s great to hear, Remi! Thank you for sharing.
Claudette Goodhue
This was an excellent recipe which laid out all the steps clearly. More or less veggies can be added according to one’s preferences and allows inclusion of left orders.
Best stir fried recipe!
Marissa Updike
SO GOOD! I chopped up some portobello mushrooms in addition to broccoli, bell pepper, baby spinach, carrots and peas and it had a wonderful umami flavor. I used to make the mistake of adding soy sauce before I fried the rice and it would become gummy due to the added liquid. First time I’ve made it like this and it had a nice fried texture with some slightly crunchy pieces. The sesame oil adds the flavor I always felt was missing. And—always good for using up leftover veggies. Thank you for this recipe. My 8 year old daughter ate it up!
Kate
Thank you for sharing your variation, Marissa!
Pam
Absolutely DELICIOUS!!!
I made the brown rice last night using the method you suggested- perfect!
I used broccoli, red cabbage & peas along with the onion & carrots. Followed your directions to the T- & this fried rice recipe was perfect!!!!
Thanks so much!!!
Kate
Sounds like a delicious combination, Pam! Thank you for your review.
Nell
Loved this! I wasn’t sure if it would taste seasoned enough for me, since I’m used to putting a lot more stuff in stir-fry sauces. But it did. (I really like ginger though, so I will add more next time.) In fact, this dish made me realize that I am just not very good at balancing sweet and sour flavors in the sauces I usually try–for me, this simpler version was more successful.
Stephanie
I just made this and cannot get over how delicious it was. I used a bag of mixed frozen veg and combined it with a mixed greens/kale blend because it was a bit cheaper (student on a budget) but it turned so good! I could see myself adding this to my regular rotation menu. Cheap, healthy, and delicious
Kate
I’m glad you love it, Stephanie!
Ashleigh
Hi!
Is it possible to freeze leftovers?
Kate
Hi! I haven’t tried freezing it, so I can’t say for sure.
Meagan Ramsey
I have made this rice twice now and it is our family’s favorite fried rice! I found the recipe on Pinterest when trying to find healthy fried rice recipes. I even added an extra cup of veggies and it was delicious. This was the first recipe I tried of yours and it did not disappoint. I shared the recipe with the dietician I work with and when she saw it was you she said, “oh yes! Cookie and Kate makes delicious and healthy recipes. She’s really great!” I probably spent over an hour pinning recipes of yours I want to try! Thank you!
Kate
That’s great, Meagan! I appreciate you sharing your experience.
Josie
This vegetable fried rice recipe is the best I’ve come across. It’s definitely one I will make again. Thank you!
Ann
The recipe looks really good (as do so many of your recipes), but it’s so high in sodium and fat. It would be nice to have some alternative suggestions for those of us on a restricted fat/sodium diet.
Kate
Hi Ann, I’m sorry to hear you are frustrated. I try to provide as accurate of information as I can. More information on my Nutrition Disclaimer. You can always omit or reduce salt added and be sure to use low or no sodium ingredients.
Eileen
Your veggie fried rice is wonderful! I made it tonight, and it will be a regular! Thank you!
Kate
I’m glad you loved it, Eileen!
Dana K.
Hi Kate. I made this for dinner tonight and it was a big hit with my husband, who isn’t crazy about rice-based dinners, and my 7.5-month-old son, who is discovering solid food. I loaded it with veggies, including the onion, carrots, broccoli, cauliflower, peas, spinach and green onions. The ginger and garlic really add great elements of flavor. I’ll definitely make this again!
Kate
Hooray! I’m glad they both loved it. Thank you for sharing your combination.
Marga
I love this recipe!
Linda O'Grady
Absolutely delicious!! What a wonderful combination of flavors! Can be considered an all in one meal OR a side! Thank you, Kate!!
Kate
You’re welcome, Linda!
Nick
any way to reduce the sodium content? Thanks!
Kate
Hi Nick, you can use reduced sodium tamari. I hope you enjoy it!
Kathey
SUCH an EPIC Offering! I’ve always shunned away from Fried Rice, due to my distaste for eggs, but this recipe had me we thinking outside the box!
Since everything is cooked separately, I thought why not omit the egg step? And that’s when I broke it loose!
Your technique is spot on!
I modify the first step with an alternate protein: tofu, Quorn, etc.
Then always use your onion/carrot first veggie step, plus whatever is in the fridge!
Tonight was my 4th preparation in 3 weeks! My boyfriend Robbie LOVES the versatility of our using what’s in the fridge.
Been mixing it up! Broccoli, bok choy, snow peas, red pepper, purple cabbage, jicama, roasted corn kernels from the freezer! You name it!
Plus at the end we’ve been adding black bean paste, sambal chili sauce, cilantro, and chopped peanuts.
It’s just a new adventure every time!
Major kudos sent your way❤️
Kelly Noel
My husband and I loved this recipe! I made it with chicken instead of eggs, and olive oil instead of the other oils listed, (because I didn’t have any of the oils). The first time, (in addition to the chicken), I used onion, carrots, red bell pepper, broccoli, frozen peas, and spinach. (As suggested, I think cutting the vegetables into small pieces is best.) Tonight I plan to use onion, cabbage, carrots, water chestnuts, broccoli, spinach, red bell pepper, and sugar snap peas. (I bought shredded slaw mix for tonight to cut down on chopping.) So many vegetables are yummy in this dish! I highly recommend it.
Donna
Another fabulous recipe Kate! Lost count the number of times I’ve made it. Thank you.
Kate
Thank you, Donna!
Melanie
This is wonderful! I used yellow bell pepper, broccoli and snow peas for the extra veggies. Added baby spinach at the end. Am eating it now…so good! Thank you.
Kate
You’re welcome, Melanie! Thanks for sharing what vegetables you use. Sounds delicious!
Carol
This is a GREAT recipe! I have made this innumerable times as a TASTY way to use up any vegetables still in the fridge. I use 4 eggs instead of two (we have chickens) and increase the volume of vegetables to make larger servings. And I always add in the greens. I cook it up in a 12″ Xtrema, and the 3 of us eat the whole thing! Been wanting to tell you this for a long time! Thank you SO much for this recipe! <3
Kate
Thank you for sharing, Carol! I appreciate you review.
John
I have been cooking this for years started when I had very little money and become vegetarian but used white rice tried your way it was great .only difference I put onion in and since I use a non stick pan I never use oil. Make hips of it freeze it in containers and pull out when I am ready
Dave
Loved this recipe! Had everything I needed in the fridge. Used leftover brown rice that I had made with chicken broth. The most flavorful fried rice ever. Will definitely save this recipe. Thanks
Kate
You’re welcome, Dave! Thank you for your review.
June Anderson
Delicious. I love cooking the egg separately and adding it in later. It seemed a little complicated at first but it worked perfectly. I used leftover rice and every vegetable hanging out in my vegetable drawer. I didn’t have a lot of what the recipe called for but I had carrots, frozen green peppers and onions, broccoli, and mushrooms. Filling, tasty, and nutritious.
Colleen
I love this recipe as I can use whatever vegetables I happen to have and I divide it in half and add a meat protein for my carnivore husband and throw in a cup of cooked edamame for myself. So easy and so good!
Kate
Great to hear, Colleen! I appreciate your review.
Julie
Delicious! I included asparagus, zucchini, pea pods, spinach and green onions from my garden.
Kate
That does sound delicious, Julie! Thank you for your review.
Debbie Laycock
This is probably my top go to recipe for a quick and healthy weekday (or weekend!) dinner. Everyone loves this and it is great to use up extra veggies in the fridge. Thanks for such a yummy recipe!
Kate
You’re welcome, Debbie!
Krina
Looks delish! Planning to make this recipe for my boyfriend, and both of us don’t eat eggs. Can the rice do without them, or is there any substitute?
Kate
You can omit the eggs and add more vegetables if you like.
SAA
Hi! I don’t have any toasted sesame oil on hand, but I do have canola, sunflower, coconut, and olive oil. Will any of these work as substitutes? Thanks!
Kate
Hi! You could add extra tamari if you like instead.
SAA
Skipped the sesame oil & substituted the safflower oil for sunflower oil. I’ve made better, but as a veggie dominated fried rice, it’s wonderful! Tried purple cabbage for the first time, so I was skeptical, but it came out great. Thank you, once again!
Kate
You’re welcome, SAA! I appreciate your review.
Beth
A huge hit with our family! Even my husband, who is a “meat and potatoes” kind of guy, had three helpings and asked if we could have it again tomorrow! Served with both tofu and chicken on the side so everyone could add in their preference. This will definitely go in the rotation!
Kate
Hooray! That’s is great to hear. I appreciate you taking the time to review.
Kate
Just a quick note to say that my family of 5 loves this recipe. It’s become a staple! Sometimes I add already seasoned firm tofu at the end and pass around roasted cashews at the table to add on top. Delish!
Kate
Great to hear, Kate! Thank you for your review.
Jess
Soooooo good! I followed the measurements exactly and used left over mini bell peppers, zucchini squash and cauliflower as the “additional vegetables”. I didn’t have ginger so I left that out and it still turned out mouth-watering. I’m definitely a beginner when it comes to cooking and this recipe gave me a boost of confidence! Thank you!
Kate
Thank you for sharing, Jess! Great to hear how you made it work with what you had on hand.
Naivaid
Had a Deliciously made fried rice without egg. Was great! Thank you for the recipe.
Kim
I made this tonight for the first time, it was delicious! I added a little honey to the soy mixture and I had some left over chicken so I threw that in. My husband loved it. Thanks!
Kate
That’s great to hear, Kim! Thank you for your review.
Ellen
This is the most delicious best ever fried rice I’ve ever had – thank you! I made it with broccoli and orange bell,peppers for the vegetables. (I had snow peas but forgot to put them in. ).
I actually froze 1 serving and it froze/reheat pretty well – not as amazing as when in was freshly made but still quite tasty.
I made it for the first time 3-4 weeks ago and am making it again tomorrow. Which is really unusual for me to repeat a recipe that soon!
Tonight I made your herbed quinoa and chickpea salad – also delicious! Quite a few of my favorite recipes are yours.
Kate
Great to hear you enjoyed it, Ellen! Thank you for sharing how you made it and other recipes you have tried.
Jeanette
I have made this twice and it always turns out great!
Kate
Great to hear, Jeanette! I appreciate your review.
Elaine
This was delicious! My new go-to recipe for veggie fried rice. I didn’t change a thing, made the recipe exactly as written. Thank you!
Kate
You’re welcome, Elaine! I appreciate your review.
Sophie
I made this and didn’t quite double it but used a whole bag of frozen veggies and probably 2.5 cups of rice. It made a lot, maybe 5 servings. I also added kimchi and marinated/fried tempeh. Delicious!
Suzanne
I made this for dinner tonight. It’s the best fried rice I’ve ever had, even better than restaurant! I want to increase the number of vegetarian meals (although this would also be great with shrimp added in!) I make each week, your website is going to help me! Thank you!
Kate
Hooray! I’m delighted you enjoyed it.
Dee
We love this recipe!! I think it is a little different each time I make it, depending on what veg is on hand. We like to top with some of the chinese spicy mustard. Adding some edamame tonight!
Kate
Sounds delicious! Thank you for sharing, Dee.
Ana
Made this for dinner tonight. Was honestly skeptical, but we’re trying to cut back on the meals we eat each week with meat, and this recipe had good reviews, so we went for it.
Oh my goodness! This was so delicious! I can’t wait for leftovers because of how good it was! This will definitely become a regular on our dinner rotations.
I did double the garlic (we love garlic) and put in 3 eggs instead of 2. We used red cabbage, red peppers, cauliflower, and snow peas for the veggies and I used kale as the greens. So, SO good!
Thank you for a wonderful recipe!
Kate
Thank you for your review, Ana! I’m glad you loved it.
Stacey P.
Exceptional recipe as always! Been looking for a go-to way to cleaning out any veggies languishing away in the fridge and this is exactly what I was hoping for. Thanks for your your unfailingly perfect techniques and delicious results!
Kate
Thank you, Stacey!
Mar
Tried this tonight using the vegetables I had on hand, adding a bit more oil than was called for. It was delicious. Will definitely make this again.
Kate
That’s great, Mar!
Laura Green
Great recipe! Hits all the right notes. If you happen, as I did, to have leftover stems from a leafy green—chard and some kind of choy, in my case—the two cups of veggies here are a great way to use them. Not to mention that leftover brown basmati rice. I found I needed a bit more oil at each stage (using a large, thirsty pan). Served with kimchi for spice. (Even more extra veg!)
Kate
Thank you for sharing how you made this, Laura! I appreciate your review.
Valeta K Bryson
My husband, who might be described as non-vegetarian, and I LOVE this recipe. As we attempt to try more plant based meals, this is a must. Kudos!
Kate
Great to hear, Valeta!
Melissa
So grateful for this recipe! Perfectly used up all the random ingredients I had languishing in my fridge at the end of the week. Added a little butter before frying the rice (for extra flavor) and used a LOT more than 2 cups of veggies – a combo of broccoli, frozen mixed veggies, spinach & green onions, but otherwise followed the recipe exactly. Will definitely be making this again next time I have leftover brown rice in the fridge!
Kate
Great to hear, Melissa! Thank you for sharing how much you enjoyed it and how you made it.
Donna
Hi! I just made this for the first time last night. I used a bag of fresh Ready Veggies from Trader Joe’s. It was delicious! My family loved it! Thank you.
Denise
Love this recipe, made it with cauliflower rice and no eggs, delish!
Kelly
This recipe is great! I wanted to point out that there is no way it has 24g of sugar though unless I’m misunderstanding something!
Kate
Hi Kelly, Please see my Nutrition Disclaimer.
Jayme
So happy with this! What a great use for leftover rice and/or veggies! We seasoned it with a bit more sesame oil and soy sauce at the end. We would have added sesame seeds too but we were out. Thank you!
Kate
You’re welcome, Jayme! I appreciate your review.
Jessie A Georges
I was worried this wasn’t going to be flavorful enough because there wasn’t a “sauce,” but man was I mistaken. I used mushrooms and spinach and served it with the baked tofu. Delicious!
Kate
I’m glad you loved it, Jessie! I appreciate your review.
Pt
Tried this recipe so many times and love it more every time
Kate
That’s great to hear, PT! I appreciate your review.
Nancy
So good. Came out perfect in my cast iron pan. If you’re a slow chopper like me, prep is definitely longer than 20 minutes, but everything else was spot on!
Kate
I’m happy you enjoyed it, Nancy!
Beth
Thank you Kate!!! I love your recipes and will be making this one. I am so glad you are still posting. In remembrance of Cookie….always Beth
Kate
You’re welcome, Beth!
Carly K
Yummy! Just what I’ve been craving. My omnivore husband gave it a 7/10, saying, “it’s like she’s a 10, but then you realize she ain’t got no beef.” Typical. I punched it up with extra tamari, black pepper, Sriracha sauce, and various spices. It could stand to have a little more seasoning but otherwise a delight.
Jessika Leonard
This is the best recipe for fried rice!
Kate
Thank you, Jessika! I appreciate your review.
Chris
Thank you for sharing. Your cooking principals are first class. Best regards from Crete. I’m Chris and have been vegetarian for 40 years.
Delphine
I’ve been doing your pineapple fried rice for years,but needed to use some veggies from the garden up.this was delicious! I used mushrooms, fennel, carrots, chard, zucchini, shelled peas, and green beans. Skipped the garlic because I didn’t have it on hand, used ginger paste because I did. I made a double batch and still had a high veggie:rice ratio. It was perfect for us!
alex
what in the world are “caper flakes? and where would one get them? i’ve never ever heard of them before. wow!
Karen
Excellent recipe. Made it with black rice and I flavored the water when cooking the rice with chicken bouillon paste. Other than that I followed the recipe. Came out very tasty. Can eat alone as a veggie meal, and the black rice adds a special something to the overall flavor and contrasting colors. Wish i could add a picture, its so beautiful looking. Thanks for this incredible recipe .
Kate
You’re welcome, Karen! I appreciate your review.
Judy Gotthoffer
Was a little lazy, didn’t follow the recipe exactly.
Even though it was fabulous
Will try again and this time follow recipe exactly.
Jennifer
This recipe quickly became a family favourite!
Kate
That’s great to hear, Jennifer! I appreciate your review.
Lynn
I found this recipe while searching for more vegetarian meal options. It did not disappoint. I did not make adjustments to the recipe with the exception of omitting the red pepper flakes, due to personal taste. I used red pepper, green pepper, snap peas, and broccoli for the vegetables, and kale and bok choy for the greens. It was delicious and both my husband and I enjoyed it. I will certainly make this again!
tlh
Hands down the best fried rice recipe I’ve ever made — and I’ve made a lot. This is my number one go-to for comfort food nights (goodbye mac ‘n cheese), unexpected guests (a guaranteed crowd pleaser), what’s in the fridge the night before shopping day? (no more ‘there’s not enough of this to make that’) and any time I realize we’re getting a little too stocked up on backyard eggs. Thank you!
Kate
Wonderful to hear! Thank you for your review.
Sheetal
Great recipe!!! Can you freeze leftovers?
Monique
Absolutely delicious! Scrambled soft tofu instead of the eggs, and used broccoli, cabbage, and extra carrots for the veg. Cheap, healthful, and very tasty!
Kate
Thank you for your review, Monique!
Audrey
We LOVE this recipe. It is flexible, easy and delicious. Thank you.
Liz
Great fried rice! If I don’t have fresh ginger, could I sub for ground ginger? If so, how much would you suggest? Thanks!
Kate
I recommend this best as written. I don’t have a ground ginger recommendation, sorry.
Kathleen Marchaesi
Very good fried rice! I used sugar snap peas, carrots, and zucchini as that is what I had on hand. Thank you for your excellent recipes!
Kate
You’re welcome, Kathleen!
Irma
My rice was sticky. I used brown basmati rice. I cooked according to the directions, but it wasn’t ‘flaky’ like rice should be. I will try again, but will use regular brown rice.
Kate
I’m sorry to hear that! Did you use leftover, cold rice?
Laura Green
I’ve commented before but just had to say this is a very soul-nourishing recipe. I was distracted tonight and made so many flubs—couldn’t cook rice ahead of time and then used too much, unexpectedly had no eggs, moldy ginger, too-small pot—and yet, while not its crispiest self, this was still the delicious, comforting bowl of well-flavored rice and vegetables I was craving—especially with a good helping of chili crisp! Snap peas and asparagus were pretty together and so sweet. (No carrot because I didn’t have that either; I kind of liked the all-green look and taste.)
Kate
Thank you for your comment and review, Laura!
Chris
Absurdly delicious, thanks for this wonderful recipe. The flavours and textures are unreal. I cooked this for my mum when she was drunk and she said it was the best meal she’s eaten in her life! (she mentioned that the red enchiladas from your cookbook were also in contention).
I use tat soi, sugarsnaps (snow peas?), asparagus, red cabbage, broccoli, carrot & plenty of white onion.
Kate
Great to hear, Chris! I appreciate your review.