Extra Veggie Fried Rice

Extra Veggie Fried Rice

I love making this colorful dish. Growing up my mother always said she loved a colorful meal. Now as an adult, I couldn’t agree more and that may be why I love this meal so much! It makes my heart happy, seeing all the colors combined on my plate, knowing I’m feeding my body loads of great nutrients! If you’re not a vegetarian, you could certainly add chicken to this dish. I like to add fresh made spring rolls as a side option for this meal. Hope you enjoy! Bon Appétit!

extra veggie rice

  • Author: Chalese Emert | Emertville.com
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Servings: 2 to 3 servings
  • Category: Main
  • Cuisine: Chinese

This vegetarian (vegan if you omit the egg) recipe features extra vegetables and basmati rice. The recipe yields 2 large or 3 moderate servings. You can double it if you have a large enough skillet or in two batches.



  • 4 tablespoons avocado oil or olive oil, divided
  • 2 eggs, whisked together
  • 1 small white onion, finely chopped (about 1 cup)
  • 3 medium carrots, finely chopped (about 3/4 cup)
  • 2 cups additional veggies, cut into small pieces for quick cooking (options could include snow peas, asparagus, broccoli, cabbage, bell pepper, fresh peas)
  • ¼ teaspoon salt, more to taste
  • 1 tablespoon grated or finely minced fresh ginger
  • 2 large cloves garlic, minced
  • Pinch of red pepper flakes
  • 2 cups cooked rice (*see notes!)
  • 1 cup greens (optional), such as spinach or baby kale
  • 4 green onions, chopped
  • 1 tablespoon reduced-sodium tamari or soy sauce
  • 1 teaspoon toasted sesame oil
  • Chili-garlic sauce or sriracha, for serving (optional but I LOVE it)



  1. This is a quick recipe, great for those nights you need a fresh dinner fast. Before you start cooking, make sure that all of your ingredients are prepped and ready to go. Have an empty bowl nearby for holding the cooked eggs and veggies. Start with a medium-high heat but reduce to medium heat if anything starts burning.
  2. Warm a large cast iron or stainless steel skillet over medium-high heat. Immediately add 1 tablespoon of oil and swirl the pan to coat the bottom. Add the scrambled eggs and cook. Transfer the cooked eggs to a clean bowl.
  3. Next add 2 tablespoons of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
  4. Add the remaining veggies and salt. Continue cooking, stirring occasionally until the veggies are cooked through, about 3 to 5 more minutes. In the meantime, break up the scrambled eggs into smaller pieces.
  5. Transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the cooked rice and mix it all together. Cook, stirring occasionally, until the rice is hot about 3 to 5 minutes.
  6. Add the greens and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine.
  7. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor.
  8. Divide into bowls and serve immediately. I add chili-garlic sauce or sriracha to mine but leave it off of my children’s.


Cook about 1 cup dry rice to yield enough for this recipe. Do not over-cook it or it will stick to the pan. I often take my freshly cooked rice and spread it onto a large tray and let it cool in the refrigerator for 5 to 10 minutes (this gives it a chance to dry out a bit so it doesn’t steam itself in the pan).



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