Hello everyone!
This dish is packed with flavor, super easy to make, and my family polished it off in no time! A small amount of rice turns into a veggie-loaded skillet, and frozen shelled edamame adds a nice protein boost. It’s the perfect weeknight miracle—just grab leftover rice, veggies, and whatever else you have on hand. Everything comes together fast once you crank up the skillet or wok.
I recently served it with Hawaiian Shoyu Chicken, but it would also go great with Momofuku-Style Chicken Wings for a heartier meal or Fried Plantains &Onions for a filling, meatless dish. That said, this fried rice is delicious on its own and is a great option for vegetarians and vegans. If you’re in the mood for something extra, try adding some chicken or shrimp!
Perfect for Busy Weeknight Dinners
For added richness, stir in some scrambled eggs. And if you’re feeling a bit fancy, throw in a handful of nuts for a salty crunch. No need to worry if your veggies are still frozen—just cook them a few minutes longer or quickly blanch them.
If you love a bit of heat, top it with chili crisp, chili garlic sauce, or your favorite hot sauce!
This fried rice is simple, humble, and customizable—a delicious way to turn everyday ingredients into something special.
Cooking Tips for Fried Rice
- Use high heat: A hot wok is ideal, but a 12-inch non-stick skillet works too. Keep a consistent medium-high heat if using a non-stick pan to avoid damaging it.
- Don’t skimp on oil: A layer of oil helps prevent sticking and ensures each rice grain gets even contact with the heat. Add more oil as needed. I prefer healthy avocado oil.
- Prep ingredients in advance: Since you’re cooking on high heat, have all ingredients and seasonings ready to go before you start cooking.
- Keep the rice moving: Stir continuously with a lift-and-scoop motion to prevent sticking and ensure the rice is evenly fried.
- Avoid overcrowding: Cook in batches if needed, especially for larger portions, to avoid mushy rice. Overcrowding leads to stewed, not fried, rice.
- Use day-old rice: It’s less moist, making it ideal for fried rice to prevent mushiness.
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Vegetable-Loaded Fried Rice
Ingredients
Equipment
Method
- Place the ginger, garlic so sauce, ketchup, and vinegar in a small bowl. Stir together and reserve.
- Place 1 tablespoon of avocado oil in a large nonstick skillet over high heat with the onion, carrots, and bell pepper. Season the vegetables with a big pinch of salt and cook, stirring now and then, until beginning to soften and brown in spots, about 5 minutes. Transfer the vegetables to a bowl and reserve them.
- Place the skillet back over high heat, add 1 more tablespoon of oil to the pan, and then add the cabbage. Season with a big pinch of salt and cook, stirring now and then, until beginning to soften and brown in spots, about 5 minutes. Transfer the cabbage to the bowl with the onion mixture.
- Place the skillet back over high heat and add the final 2 tablespoons of oil to it. Sprinkle the rice in the pan in an even layer. Let the rice cook, without stirring it, until it smells wonderfully nutty and is slightly crisp on the bottom, about 2 minutes. Add the reserved sauteed vegetables back to the pan along with the peas, corn, and edamame and stir everything well to combine. Pour over the stir-fry sauce and continue to cook, stirring, until everything is hot and a little bit crisp and ready to go, about 1 minute. Season to taste with more salt and/or soy sauce as needed. Sprinkle with the chopped peanuts or almonds and serve immediately.
Other Delicious Rice Recipes You’ll Love
- Quick & Easy Sheet Pan “Fried Rice”
- Skillet Chicken Fried Rice Dinner
- Nigerian Coconut Rice
- Mediterranean Spiced Yellow Rice
- Vibrant Turmeric Coconut Rice
- Sweet Onion Takikomi Gohan
-James T. PawFleet Cpt.
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5 responses to “Vegetable-Loaded Fried Rice Recipe: Quick, Healthy & Delicious”
That actually looks really good and should be good for a light supper!
I need to try this!
Wonderful recipe and delightful Star Trek clip. 🙂
This looks delicious, Robin. I used to make fried rice similar to this when my kids were little. I forgot about this, and your seasonings look so good.
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