Easy Skillet Fried Rice with Vegetables

A budget-friendly fried rice recipe you can customize with what you have.

This easy fried rice is one of those recipes that can be changed to fit whatever you have on hand. It's a simple, affordable meal that makes good use of leftover rice and vegetables in the refrigerator.

You can keep it simple with vegetables and eggs or turn it into a heartier main dish by adding leftover chicken, beef, pork, or another cooked meat. My favorite thing about recipes like this is that you don't have to make a special trip to the grocery store. Look through the refrigerator and use what you already have.

A cast iron skillet works especially well for this recipe, giving the vegetables and rice plenty of room to cook while keeping everything warm and flavorful.

Ingredients:

2 Tbs. butter
1 green pepper, finely chopped
1 onion, finely chopped
2 carrots, chopped
1 c. sweet peas
2 c. raw, uncooked rice
2 Tbs. soy sauce

Directions: 

Cook the rice according to the package directions. For the best fried rice, leftover cooked rice that has been refrigerated works especially well.

Heat a cast iron skillet over medium heat and melt the butter. Add the green pepper, onion, and carrots. Sauté until the vegetables are tender, stirring occasionally.

Stir in the cooked rice and soy sauce. Cook, stirring occasionally, until the rice is heated through and everything is well combined.

Stir in the sweet peas and continue cooking for a few minutes until the peas are heated through.

Taste and add a little more soy sauce if desired. Serve hot and enjoy!

Tips for Best Success:

• Use cold leftover rice when possible. Refrigerated rice is less moist and tends to work better for fried rice than freshly cooked rice.
• Don't overcrowd the skillet. If you're making a larger batch, use a large skillet or cook in batches so the rice can heat evenly.
• Cut the vegetables fairly small. Smaller pieces cook more quickly and make it easier to get a little of everything in each bite.
• Add soy sauce gradually. Different brands vary in saltiness, so you can always add more, but it's difficult to take it back out.
• Keep the heat at medium. This gives the vegetables enough time to become tender without burning the butter or vegetables.
• Use leftover vegetables. Fried rice is a great way to use small amounts of vegetables that might otherwise go to waste.

Variations and Substitutions:

This recipe is meant to be flexible, so don't be afraid to change it according to what you have available.

• Vegetables: Try broccoli, corn, green beans, mushrooms, cabbage, celery, zucchini, or chopped spinach. You can also use a frozen mixed vegetable blend.
• Protein: Add cooked chicken, beef, pork, ham, shrimp, or even leftover roast meat to make this a more filling main dish.
• Rice: White rice, brown rice, jasmine rice, or basmati rice can all work well.
• Butter: Substitute vegetable oil, olive oil, or another cooking oil if preferred.
• Soy sauce: Use low-sodium soy sauce if you want to reduce the salt. You can also add a small amount of garlic, ginger, or sesame oil for additional flavor.

Serving Suggestions:

• Serve this fried rice as a simple main dish or as a side with chicken, pork, beef, or another favorite entrée.
• It's also a good lunch for using up leftovers from another meal. Add a little extra protein and vegetables, and you have an easy one-skillet meal.
• For a simple dinner, serve it with fresh fruit or a small green salad.

How to Store:

• Refrigerator:  Allow leftover fried rice to cool and place it in an airtight container. Refrigerate promptly and use within 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave or reheat the rice in a skillet over medium heat until steaming hot throughout. Add a small splash of water if the rice seems dry.
• Freezer:  For longer storage, fried rice can also be frozen in airtight freezer-safe containers or bags for up to about 3 months. Thaw in the refrigerator before reheating.

Frequently Asked Questions:

Can I use freshly cooked rice?
Yes, but leftover refrigerated rice usually gives the best texture. Freshly cooked rice contains more moisture and can make fried rice softer. If using fresh rice, spread it out on a baking sheet and allow it to cool before adding it to the skillet.

Can I add meat to this fried rice?
Absolutely. Cooked chicken, beef, pork, ham, or shrimp are all good choices. This is a particularly useful recipe for using small amounts of leftover meat.

What other vegetables can I use?
Almost any vegetables you have available can work. Try broccoli, corn, mushrooms, cabbage, green beans, celery, zucchini, or a frozen mixed vegetable blend.

Can I make this with brown rice?
Yes. Brown rice works well and gives the dish a slightly heartier texture and flavor.

How can I keep fried rice from becoming soggy?
Using cold, refrigerated cooked rice is one of the best ways to avoid soggy fried rice. Also, don't add too much sauce and avoid overcrowding the skillet.