Vegetable Fried Rice

Vegetable Fried Rice

This is the ultimate clean-out-the-fridge side dish. It’s also the perfect canvas for adding your favorite protein. Stir in sliced cooked pork, chicken, or steak to make it a main dish meal. And you can always change up the vegetables called for here and use whatever you have on hand.

We recommend starting with leftover (cold) rice for the best results.

  • Serves 4
  • Active time 30 minutes
  • Total time 30 minutes


  • 2 Tbsp. butter, divided
  • 2 large eggs, lightly beaten
  • 1 Tbsp. vegetable oil
  • ¼ tsp. crushed red pepper
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 small onion, diced
  • 1 cup snow peas, cut in half
  • 1 cup small broccoli florets
  • 1 cup thinly sliced cabbage
  • 4 cups cold cooked rice
  • ¼ cup soy sauce
  • 1 tsp. toasted sesame oil
  • 3 green onions, sliced
  • ½ cup bean sprouts

Cooking instructions

  1. Melt 1 tablespoon of the butter in a large skillet or wok over medium-high heat. Add the eggs and cook 1 to 2 minutes or until scrambled. Remove the eggs from the skillet and set aside.
  2. Add the oil, crushed red pepper, and garlic to the skillet and heat until hot. Add the carrots, onion, snow peas, broccoli, and cabbage. Cover and cook 5 to 7 minutes, or until the vegetables are crisp-tender, uncovering and stirring occasionally.
  3. Add the remaining 1 tablespoon butter to the vegetables along with the rice, soy sauce, and sesame oil. Sauté 5 minutes or until the rice grains separate and the mixture is hot. Stir in the green onions and bean sprouts before serving.

In a Hurry?

Use frozen mixed vegetables

Pop them into the microwave to thaw, and then add to the recipe in place of our fresh vegetables.


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