Vegetable Fried Rice

Fried rice is a versatile dish that can be made with any combination of leftover grains like rice or farro, and any of your favorite vegetables. The key is to cook each vegetable in the pan and transfer to a bowl in order to avoid overcooking any ingredient. No need to clean pan between each vegetable. Once all the vegetables are cooked, you add them back into the pan to combine with the rice. (Omit peppers for phase 3.)

Vegetable Fried Rice

Prep Time 20 minutes
Total Time 20 minutes
Servings 4


  • 1-2 tablespoons of olive oil for stir frying
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • ½ pound green beans or asparagus cut into 1 inch pieces
  • 1 cup fresh or thawed frozen peas
  • 1 cup bean sprouts
  • 1 tablespoon minced garlic
  • 1 tablespoon peeled and minced fresh ginger
  • 3-4 cups cooked brown rice or other cooked grain
  • 2 eggs lightly beaten (optional)
  • ¼ cup cooking sherry white wine or stock
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon dark sesame oil
  • ¼ cup chopped fresh cilantro leaves for garnish


  • Add 1 tablespoon of olive oil in a large skillet over a high heat. Add onion and bell pepper and cook, stirring occasionally, until they soften and begin to brown (about 3 minutes).
  • Lower the heat if the mixture starts to brown too quickly. Transfer the vegetables to a bowl.
  • Add the green beans or asparagus and cook, again over high heat, stirring occasionally, until nicely browned and just tender (about 5 minutes). Add them to the bowl with the onions and peppers.
  • Add peas to the skillet and then add the bean sprouts and cook for about 1 minute and then add to the bowl of vegetables.
  • Put the remaining oil in the skillet, add garlic and ginger. Stir to avoid burning. Add the rice or other grain, a little at a time, using a spatula to break up the clumps, and toss it with the oil. When all the rice is added, make a well in its center and break the eggs (optional) into it. (If you are using eggs, first scramble them with a spatula to cook, then stir to incorporate them into the rice).
  • Return the bowl of vegetables to the pan and use the spatula to combine vegetables, rice, and egg mixture.
  • Add the wine, sherry or stock and cook, stirring, for about a minute.
  • Add the soy sauce and sesame oil, then taste and add salt and pepper if necessary.
  • Turn off the heat, stir in the cilantro, and serve.
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