Vegetable Fried Rice


Continuing the theme of healthy eating, I wanted to make something veggie filled and healthy for dinner tonight. Luckily, I had a whole bunch of ingredients in the fridge to put together this tasty vegetable fried rice.

The trick to restaurant style fried rice is to use cooked rice that is a day old. So you can make rice the day before or use any leftovers you may have. Since this isn’t always practical, I usually cook the rice first and let it cool while I stir fry the other ingredients. Any number of vegetables can be used. I can envision a version of this with broccoli and cauliflower. Snow peas, baby corn, bell peppers, and greens would all work as well.

I deliberately kept this recipe vegetarian but feel free to add the meat of your choice. I think shrimp would be a great compliment to the lightness of the dish. Either way, it is super fast and simple to prepare. The leftovers can easily last you another night of dinner.


5.0 from 2 reviews
Vegetable Fried Rice
Prep time
Cook time
Total time
Recipe type: Takeout Makeover
Serves: 4
  • 1 cup dry brown rice (or 2 cups cooked)
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 heads baby bok choy, washed and chopped
  • 1 cup of red cabbage, washed and shredded
  • 1 cup of frozen peas
  • ¼ cup raw cashews, chopped (or almonds)
  • ¼ cup low sodium soy sauce
  • 1 tbsp rice wine
  • 1 tsp brown sugar
  • 1 tsp chili sauce (double if you want some more spice)
  1. If not using precooked rice, cook rice according to package directions. Set aside and allow to cool
  2. In a large wok or frying pan, heat olive oil on medium heat until lightly smoking
  3. Add onion and carrot, stir frying for 3-4 minutes, until onions are soft
  4. Add cabbage, peas and bok choy, continue to stir fry for 3-4 minutes until wilted
  5. In a small bowl, whisk together soy sauce, rice wine, sugar and chili sauce
  6. Add rice, sauce and cashews to the pan and stir fry everything together until the rice is hot, approximately 6-8 minutes
  7. Serve with chopped green onions

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8 Responses to Vegetable Fried Rice

  1. Nami | Just One Cookbook January 11, 2013 at 12:05 am #

    Nice healthy dish to start a year! My kids eat all kinds of veggies when I make fried rice (probably hard to even divide between veggies and non-veggies). 😀 Great dish!

  2. CCU January 11, 2013 at 7:36 am #

    Yay for a healthy start my friend, I love the ingredients 😀

    Choc Chip Uru

  3. CJ at Food Stories January 11, 2013 at 2:39 pm #

    Love, love, love fried rice & we always have leftover rice in the fridge … Your version looks fabulous, Dara!

  4. Kiersten @ Oh My Veggies January 11, 2013 at 11:33 pm #

    This looks fabulous! I think cashews are my favorite addition to fried rice. :)

  5. Marta @ What should I eat for breakfast today January 12, 2013 at 1:09 pm #

    Nice healthy meal. I must tell you, then when I was young and used to go to asian restaurants with my parents, that was the meal. I did not want to try anything else, as I loved this one so much :)

  6. lisaiscooking January 12, 2013 at 3:15 pm #

    Fried rice is one of my most favorite comfort foods, and I never seem to make it at home. I need to do this! It’ll be a goal for 2013.

  7. Ian Dixon January 15, 2013 at 6:08 am #

    I’ll often have leftovers of vegetables from previous meals in the fridge and that include rice. It then takes a matter of minutes to get them into the wok with a few more veggies for flavour. I’d have some mushrooms and red or green peppers but only because they happen to be my favourites.
    Good recipe though


  1. Chicken Teriyaki Fried Rice | Generation Y Foodie - March 21, 2013

    […] love variations of fried rice. I’ve made quite a few versions already: Veggie Fried Rice, Bok Choy Fried Rice, and Turkey Fried Rice. I like these types of dishes because you can combine […]

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