Dinner - Lunch

Vegetarian Fried Rice

Keep this quick 15-minute fried rice recipe handy for those hectic weeknights. It's not only speedy and tasty but also customizable – utilize any crispy vegetables available, include meat or seafood if desired, and switch in any cooked grain of your choice.

Yields 1 Serving
Prep + Chill Time 10 mins Cook Time 15 mins Total Time 25 mins

Vegetable fried rice is not just a meal; it's a celebration of simplicity and creativity in the kitchen.

With just a handful of ingredients and less than 15 minutes, you can whip up a satisfying meal that is both nutritious and flavorful. The key is to have an assortment of fresh, crunchy vegetables at your disposal. Carrots, bell peppers, snap peas, and corn all add a delightful texture and burst of color to the dish.

To make this dish your own, feel free to customize it to your liking. If you're in the mood for some protein, toss in some diced chicken, shrimp, or tofu. The beauty of this recipe is that you can truly make it your own by adding in your favorite ingredients.


  • 1/2 Tbsp avocado oil
  • 1/3 cup diced carrots
  • 3 Tbsp diced green beans
  • 1 Tbsp diced onion or shallots
  • 2 Tbsp diced green scallions
  • 1/2 cup chopped cauliflower
  • 1 Large Dakota Layers egg
  • 1/3 cup leftover cooked rice
  • 1 Tbsp low sodium soy sauce
  • 1/2 tsp sesame oil
  • 1/2 Tbsp dark soy sauce (optional, for coloring)


  1. Heat a nonstick pan on medium-high heat, add avocado oil.
  2. Add all vegetable ingredients. Stir to cook until the vegetables have somewhat softened (adjust cooking time depending on how crunchy you like your vegetables in fried rice).
  3. Add egg to the pan of vegetables and scramble until the egg is almost cooked through. You may either beat the egg in a separate bowl and pour it into the pan or simply crack the egg into the pan and quickly scramble.
  4. Add leftover cooked rice. Add soy sauce, sesame oil and dark soy sauce (if using) and stir until evenly combined. Transfer fried rice onto a plate or bowl and serve!

Note: In Chinese cooking regular soy sauce (sometimes called light soy sauce) is used for flavoring, as it is quite savory. Dark soy sauce is much milder in taste (and level of saltiness) and is typically used to add dark, gorgeous caramel color to dishes.

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