How My Extra Vegetable Fried Rice Became a Weeknight Obsession
The very first time I made Extra Vegetable Fried Rice, it was one of those days when I opened my fridge and found half a head of broccoli, a few stray carrots, and some leftover rice from takeout night. Instead of tossing them out, I threw everything into a skillet with garlic, soy sauce, and a drizzle of sesame oil. Ten minutes later, I had the most flavorful, colorful, and satisfying meal completely made from leftovers.
Since then, this has become my favorite way to use up veggies while keeping dinner quick, healthy, and full of flavor. It’s one of those fried rice dishes that taste like comfort food but still feel fresh and nourishing.
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Extra Vegetable Fried Rice
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A colorful, quick, and healthy fried rice loaded with fresh vegetables, eggs, and savory seasonings. Perfect for weeknights or meal prep.
Ingredients
Cooked rice, mixed vegetables, onion, garlic, eggs, soy sauce, rice vinegar, sesame oil, green onions, sesame seeds.
Instructions
Sauté onion and garlic in sesame oil. Add veggies and stir-fry until crisp-tender. Push to the side, scramble eggs, then add rice. Stir in soy sauce and vinegar, toss well, and garnish with green onions.
Notes
Use cold leftover rice for the best texture. Add chicken, shrimp, or tofu for a protein boost. Great for meal prep or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Tossed
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 310
- Sugar: 1
- Sodium: 11
- Fat: 13
- Protein: 6
This vegetable fried rice is my definition of a perfect weeknight meal simple, fast, and endlessly flexible. It’s great on its own, but it’s also an amazing base for chicken fried rice or even shrimp or tofu. The key is using cold, leftover rice so every grain fries up golden and slightly crisp instead of soggy.
It’s one of the best fried rice recipes I’ve ever made at home because it gives you restaurant-style flavor with wholesome ingredients. Plus, it’s perfect for meal prep you can pack it for lunch or pair it with a soup like my Tomato Basil Soup with Grilled Cheese Croutons for a cozy, balanced dinner.
What You’ll Need in My Kitchen
Main Ingredients
• 2 tablespoons sesame oil (or vegetable oil)
• 3 cups cold cooked rice (white, jasmine, or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, corn, and bell peppers)
• ½ cup broccoli florets, chopped small
• 2 eggs, lightly beaten
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce (optional, for depth)
• 1 teaspoon rice vinegar
• Salt and pepper to taste
• 2 green onions, chopped
• Sesame seeds for garnish
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How I Bring It All Together
I start by heating a large skillet or wok over medium-high heat and adding a tablespoon of sesame oil. I toss in the onion and garlic, letting them cook until fragrant and golden. The smell alone makes my kitchen feel like my favorite Chinese restaurant.
Then I add all my chopped vegetables and stir-fry for about 3 to 4 minutes until they’re bright and slightly tender but still crisp. I push the veggies to one side of the pan, pour the beaten eggs into the empty space, and scramble them quickly until set.
Next comes my favorite part I add the cold rice. I break it apart with a spatula, tossing everything together so the rice gets coated in that fragrant oil. I drizzle in soy sauce, a splash of rice vinegar, and oyster sauce for that savory kick. I keep tossing until everything’s evenly mixed and a little toasty around the edges.
Finally, I stir in chopped green onions, season with a pinch of salt and pepper, and sprinkle sesame seeds on top. It’s golden, flavorful, and full of texture just how a good homemade fried rice should be.
When I’m craving something to serve with it, I often make my Sweet & Sticky Teriyaki Meatballs. The sweet glaze pairs perfectly with this savory rice.
My Favorite Twists and Add-Ins
This fried rice recipe easy version is endlessly customizable, and that’s what I love about it. Here are a few ways I like to change it up:
• Protein Upgrade: Add diced chicken, shrimp, or tofu for a complete meal.
• Thai-Inspired Twist: Add a splash of fish sauce, lime juice, and chili flakes for a Thai fried rice vibe.
• Egg-Free Version: Skip the eggs and stir in edamame for plant-based protein.
• Veggie Boost: Add spinach, cabbage, or even zucchini for extra color and nutrition.
• Crispy Garlic Topping: Sprinkle crispy fried garlic bits over the top for crunch.
And if you’re in the mood for another quick, flavorful meal, try my Healthy Kung Pao Chicken. It’s got that perfect balance of spice, sweetness, and crunch that complements this fried rice beautifully.
Before You Take the First Bite
This Extra Vegetable Fried Rice is one of my favorite go-to rice dishes because it’s fast, flavorful, and made with whatever’s in the fridge. The mix of textures from soft rice to crisp veggies makes it a satisfying meal that never feels boring.
It’s perfect for a busy weeknight dinner, a light lunch, or as a side dish with anything from my Sheet Pan Chicken Teriyaki and Veggies to my Easy Oven Baked Chipotle BBQ Ribs.
With just one pan and a few simple ingredients, you can make the kind of meal that feels both nourishing and indulgent one spoonful at a time.
