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Vegetable Fried Rice

This recipe is best (and quickest) prepared with cold, leftover rice, and using whatever veggies you have on hand. Carrots, radishes and turnips are are especially nice in the winter. Try okra and zucchini in the summer!


  • 2 cups cooked rice, cooled
  • 2 cups mixed chopped vegetables
  • 3-4 green onions, baby leeks or green garlic stems
  • About 1 inch fresh ginger, grated (optional)
  • 2 eggs
  • 2 tablespoons oil
  • 1+ tablespoon soy sauce


Heat oil in large skillet. Add veggies (root vegetables first and quick-cooking greens last) and ginger. Cook, stirring frequently, for about 5 minutes until veggies are tender-crisp.

In a small bowl, beat eggs with a pinch of salt. Push veggies to one side of skillet and pour in eggs, stirring slowly to scramble.

Once eggs are cooked, add rice and drizzle mixture with soy sauce, stirring well to mix.

Cover and cook over low heat about 2 minutes until rice is heated through. Taste for seasoning and add more soy sauce as needed.

Submitted by Sara Jones, Tucson CSA