Easy Fried Rice with Vegetables

A Simple Family-Favorite Side Dish Made with Leftover Rice

This fried rice with vegetables is a quick and easy dish that our family enjoys. Years ago, one of our neighbors shared this recipe with my mother, and it has been a favorite ever since.

One of the things I like best about this recipe is how flexible it is. You can use frozen broccoli and peas, a frozen peas-and-carrots mixture, or even canned peas and carrots. I have used all of these depending on what we have on hand. There is no need to make a trip to the grocery store when you can use the vegetables already in your pantry or freezer. 

You can use different vegetables in this dish as well.  We've put mushrooms, celery, corn, green beans, snap peas, and/or cauliflower in ours to make it different each time.  That way you don't get tired of the same old dish being served for supper.     

This dish comes together quickly, especially when you have leftover cooked rice in the refrigerator. The rice, colorful vegetables, scrambled eggs, and seasonings make a delicious side dish that pairs well with chicken or pork. It is a simple, practical recipe that helps you put a tasty meal on the table without spending a lot of time in the kitchen.

 Ingredients: 

4 cups cold, cooked rice
3 Tbs. butter
2 to 3 carrots, diced into 1/4-inch pieces
1 onion, diced
1 bell pepper, diced
1 (12 oz.) pkg. frozen broccoli
1 c. peas
3 cloves garlic, minced
3 to 4 Tbs. soy sauce
1/4 to 1/2 tsp. ginger
1/2 tsp. sugar or honey
3 or 4 eggs, beaten
Salt and pepper to taste

Directions:

Place the frozen broccoli in a colander and allow any excess water to drain. If the broccoli pieces are large, cut them into smaller, bite-sized pieces.

Melt the butter in a large cast-iron skillet over medium heat.  Add the diced carrots and cook for 2 to 4 minutes, stirring occasionally.

Add the diced onion and bell pepper. Sauté until the vegetables begin to soften and the onion becomes translucent.

Stir in the drained broccoli and peas. Continue cooking until the vegetables are heated through and tender.

Add the minced garlic and ground ginger. Cook for about 30 seconds, stirring constantly, until fragrant.

Add the cold, cooked rice, soy sauce, and sugar. Stir well to combine, breaking up any clumps of rice. Cook for 5 to 6 minutes, stirring occasionally, until the rice is heated through.

Push the rice and vegetables to one side of the skillet. Pour the beaten eggs into the empty side and cook, stirring gently, until the eggs are scrambled and fully cooked.

Stir the scrambled eggs into the rice and vegetables. Season with salt and pepper to taste, then serve warm.

Tips for Best Results:

• Use cold, cooked rice. Leftover rice works especially well because the grains are less sticky and easier to stir-fry.
• Drain the broccoli well. Removing excess water helps keep the fried rice from becoming soggy.
• Cut the vegetables into similar-sized pieces. This helps them cook more evenly.
• Add the garlic near the end of cooking. Garlic cooks quickly and can burn if added too early.
• Adjust the soy sauce to taste. Start with 3 tablespoons and add more if you prefer a stronger flavor. Taste before adding extra salt because soy sauce is already salty.
• Cook the eggs separately in the skillet. This allows them to scramble properly before being mixed into the rice.

Variations and Substitutions:

• Change the vegetables: Use a frozen mixed vegetable blend, diced zucchini, or chopped green onions in place of some of the vegetables.
• Add more protein: Stir in cooked chicken, diced pork, or small cooked shrimp to make the dish more substantial.
• Use a different cooking fat: Vegetable oil can be used in place of butter if preferred.
• Adjust the seasonings: Add a little more ginger or soy sauce to suit your taste. A small amount of sesame oil can also add extra flavor.
• Make it a meal: Serve the fried rice on its own or add your favorite cooked protein for an easy lunch or supper.

Serving Suggestions:

Serve this vegetable fried rice as a side dish with:

• Chicken
• Pork chops
• Shrimp
• Salmon
• Egg rolls, potstickers or dumplings
• Meatballs or meatloaf 

Storage and Reheating:

• Refrigerator:  Refrigerate leftover fried rice in a covered container within 2 hours of cooking and use within 3 to 4 days. 
• Reheating:  Reheat thoroughly until steaming hot, adding a small splash of water if the rice seems dry.

Frequently Asked Questions

Can I use leftover rice to make fried rice?

Yes! Leftover rice works especially well in this recipe. Cold rice is easier to stir into the vegetables and is less likely to become mushy. If you have freshly cooked rice, allow it to cool before using it.

Can I use frozen vegetables instead of fresh vegetables?

Absolutely! This recipe is very flexible. You can use frozen broccoli and peas, a frozen peas-and-carrots mixture, or a combination of vegetables you already have on hand.

Can I use canned peas and carrots?

Yes! Drain the liquid from the canned vegetables before adding them to the skillet. Since canned vegetables are already cooked, add them toward the end of cooking and heat them through with the rice.

Do I have to use broccoli in this recipe?

No. You can leave out the broccoli and use peas and carrots instead. Use whatever vegetables you have available, making this an easy recipe to adapt without an extra trip to the grocery store.

Can I make this fried rice without eggs?

Yes. You can leave out the eggs if you prefer. The fried rice will still be delicious with the rice, vegetables, butter, and seasonings.

How do I keep fried rice from becoming mushy?

Use cold, cooked rice whenever possible, drain your vegetables well, and avoid adding excess liquid. Stir the rice and vegetables occasionally while cooking to help everything heat evenly.

How do I store leftover vegetable fried rice?

Allow the leftovers to cool briefly and refrigerate them in a covered container within two hours of cooking. Store in the refrigerator for 3 to 4 days and reheat thoroughly until steaming hot.

Can I freeze vegetable fried rice?

Yes. Place the cooled fried rice in an airtight, freezer-safe container or freezer bag and freeze for up to 2 months for best quality. Thaw in the refrigerator and reheat thoroughly before serving. The texture of some vegetables may soften after freezing and reheating.