A vibrant, veggie-packed fried rice made with brown rice, a variety of finely chopped vegetables, eggs, and flavorful aromatics—quick, satisfying, and perfect for transforming leftovers.

Why You’ll Love This Recipe

Colorful and hearty—packed with extra vegetables and optional leafy greens for nutrition and texture.
Creative use of leftovers—ideal when you have leftover rice and odds-and-ends from your fridge.
Balanced cooking—eggs, veggies, and rice are cooked separately for ideal caramelization and even texture in each bite.
Simple and versatile—adaptable to what you have on hand, and easy to double if needed.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided
2 eggs, whisked
1 small white onion, finely chopped (~1 cup)
2 medium carrots, finely chopped (~½ cup)
2 cups additional vegetables (very small pieces; e.g., snow peas, asparagus, broccoli, cabbage, bell pepper, peas)
¼ teaspoon salt, plus more to taste
1 tablespoon grated or finely minced fresh ginger
2 large cloves garlic, minced or pressed
Pinch of red pepper flakes
2 cups cooked brown rice
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)

Directions

Prep everything and have a bowl ready for cooked eggs and veggies.
Heat a skillet over medium-high; add 1½ tsp oil. Cook scrambled eggs until lightly set; transfer to the bowl and wipe skillet.
Add 1 Tbsp oil. Sauté onion and carrots until onion is translucent and carrots tender (about 3–5 minutes).
Add additional veggies and salt. Cook, stirring occasionally—not too much—to allow edges to golden (about 3–5 minutes). Break eggs into smaller pieces and transfer veggies to bowl.
Add remaining 1 Tbsp oil. Stir-fry ginger, garlic, and red pepper flakes until fragrant (about 30 seconds). Add rice, stir occasionally until hot and golden (about 3–5 minutes).
Stir in greens (if using) and green onions. Return veggies and eggs to skillet. Remove from heat and stir in tamari and sesame oil. Adjust seasoning if needed.
Serve immediately, with chili-garlic sauce or sriracha at the table.

Servings And Timing

Yield: 2 large servings or 3 moderate servings. You can double the recipe if your skillet is large enough—though caramelization may lessen.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

Make it gluten-free: Use gluten-free tamari instead of soy sauce.
Make it vegan: Omit the eggs and associated oil. Add edamame for protein or stir in crispy baked tofu at the end.

Storage/Reheating

Store leftovers in the fridge, covered, for 3–4 days.
For reheating, warm on the stovetop or in the microwave. If you used purple cabbage, be aware it might tint the eggs blue—but it’s still safe and tasty.

FAQs

1. Can I use white rice instead of brown rice?

Yes—white rice works just fine. Let it cool or use leftover chilled rice to avoid sogginess.

2. Do I have to use a cast-iron skillet?

No. A stainless steel or nonstick pan works well too—just ensure high heat for caramelization.

3. Can I skip the greens entirely?

Absolutely—greens are optional and just add extra nutrition and color.

4. I don’t have fresh ginger—what can I do?

Use a small amount of ground ginger, though fresh is preferred for flavor. Alternatively, stir in a pinch of dried if needed.

5. How small should I cut the vegetables?

Finely—about the size of frozen peas or smaller. This ensures quick, even cooking and flavor.

6. Can I prep this ahead?

Yes—cook rice and chop veggies in advance. Store separately until ready to fry to make prep smoother.

7. My rice clumped together—any tips?

Break up clumps with your fingers or a spatula. Using chilled, day-old rice helps separate the grains.

8. Is this spicy?

Only mildly from the red pepper flakes. Serve sriracha or chili-garlic sauce on the side for extra heat.

9. What proteins go well if I want to add more?

Edamame, tofu, tempeh, or leftover cooked chicken or shrimp can be stirred in near the end of cooking.

10. Can I freeze leftovers?

Yes—you can freeze in portions. Thaw in the fridge overnight and reheat gently to maintain texture.

Conclusion

This Extra Vegetable Fried Rice is a delicious, adaptable dish designed to turn leftovers into something healthy and satisfying. With plenty of vegetables, clever cooking steps for ideal texture, and flexibility to fit dietary preferences, it’s a weekday go-to that tastes like takeout—but better.