In the whirlwind of busy weeknights, finding a meal that’s both quick and satisfying can feel like striking gold. As a food enthusiast always on the lookout for wholesome and flavorful recipes, I recently stumbled upon Cookie and Kate’s Extra Vegetable Fried Rice, and let me tell you, it has become an instant family favorite. From the vibrant colors bursting from the pan to the incredibly comforting aroma that fills the kitchen, this recipe is a sensory delight. What truly sets it apart is the sheer abundance of vegetables – it’s not just “vegetable fried rice,” it’s extra vegetable fried rice, and that makes all the difference. My usually veggie-skeptical kids devoured it, praising the delicious blend of textures and flavors. The simple yet elegant combination of ginger, garlic, and sesame oil elevates the dish from ordinary to extraordinary. It’s a recipe that’s not only incredibly easy to make but also endlessly adaptable to whatever vegetables you have on hand. Whether you’re a seasoned cook or just starting out, this recipe is a guaranteed home run. Get ready to experience the joy of a healthy, flavorful, and incredibly satisfying meal that will quickly become a staple in your own kitchen. Let’s dive into the magic of this Extra Vegetable Fried Rice!

Ingredients

The beauty of this Extra Vegetable Fried Rice lies not only in its simplicity but also in the flexibility of its ingredients. Cookie and Kate have masterfully crafted a recipe that serves as a perfect base, allowing you to customize it based on your preferences and what’s fresh and available in your kitchen. Let’s break down each ingredient and explore why they are crucial to the final dish and how you can make them your own.

1 ½ teaspoons + 2 tablespoons Avocado Oil or Safflower Oil, divided: Oil is the unsung hero of fried rice. It’s not just about preventing sticking; it’s about achieving that perfect wok hei, that subtle smoky flavor that elevates fried rice from good to exceptional. Avocado oil and safflower oil are excellent choices due to their high smoke points, which are crucial for stir-frying at high heat without the oil breaking down and becoming bitter. Avocado oil also boasts a mild, buttery flavor, while safflower oil is neutral, allowing the other flavors to shine. Feel free to experiment with other high smoke point oils like canola oil, grapeseed oil, or even refined coconut oil for a slightly different flavor profile. The division of oil is important – the smaller amount is for the eggs, ensuring they cook gently, while the larger amounts are used in stages to create layers of flavor and ensure proper cooking of the vegetables and rice.
2 Eggs, whisked together: Eggs in fried rice are not just a protein boost; they contribute to the overall texture and richness of the dish. Whisking them beforehand ensures a smooth and even cook, resulting in tender, fluffy egg ribbons throughout the rice. For a richer flavor, consider using pasture-raised eggs. If you’re vegetarian or vegan, you can easily omit the eggs or explore plant-based egg substitutes like tofu scramble for a similar textural element.
1 small White Onion, finely chopped (about 1 cup): Onion forms the aromatic base of countless dishes, and fried rice is no exception. White onions are a classic choice for their slightly pungent yet versatile flavor that mellows beautifully when cooked. Finely chopping the onion ensures it cooks quickly and evenly, releasing its sweetness and aroma to infuse the oil and subsequent ingredients. You can also use yellow onions or even shallots for a milder, more delicate flavor.
2 medium Carrots, finely chopped (about ½ cup): Carrots bring a touch of sweetness, vibrant color, and a delightful crunch to the fried rice. Finely chopping them, similar to the onions, ensures quick cooking and even distribution throughout the dish. Baby carrots are a convenient option, or you can use regular carrots, peeled and chopped. For a variation, consider using julienned carrots for a different texture.
2 cups Additional Veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first): This is where the “extra vegetable” magic truly happens! The beauty of this recipe is its adaptability. Cookie and Kate offer a fantastic array of suggestions, but don’t be afraid to get creative and use what you have on hand or what’s in season. Snow peas offer a delicate sweetness and satisfying snap. Asparagus brings a slightly grassy and sophisticated flavor. Broccoli adds a hearty, earthy note and wonderful texture. Cabbage, especially napa cabbage, wilts beautifully and contributes a mild sweetness. Bell peppers provide sweetness, color, and a slight crunch. Fresh or frozen peas add pops of sweetness and vibrant green. The key is to cut all vegetables into small, uniform pieces. This ensures they cook quickly and evenly in the hot skillet, maintaining their texture and preventing any soggy or undercooked bits. Consider other options like edamame, corn, mushrooms, zucchini, or even finely chopped green beans. Frozen vegetables are a fantastic pantry staple for fried rice, offering convenience and nutrition.
¼ teaspoon Salt, more to taste: Salt is essential for bringing out the flavors of all the ingredients. It seasons the vegetables as they cook and enhances the overall taste of the fried rice. Start with ¼ teaspoon and adjust to your preference at the end. Remember, soy sauce or tamari also contributes saltiness.
1 tablespoon Grated or finely minced Fresh Ginger: Fresh ginger is a powerhouse of flavor, adding a warm, slightly spicy, and aromatic complexity to the fried rice. Grated or finely minced ginger releases its flavor effectively into the hot oil, creating a fragrant base for the dish. Don’t skimp on fresh ginger; it makes a significant difference.
2 large cloves Garlic, pressed or minced: Garlic is another crucial aromatic ingredient. It adds a pungent, savory depth to the fried rice. Pressed or minced garlic releases its flavor quickly and evenly. Fresh garlic is always preferred over pre-minced garlic in jars for the best flavor.
Pinch of Red Pepper Flakes: A pinch of red pepper flakes adds a subtle hint of heat, balancing the sweetness of the vegetables and the savory notes of the other ingredients. Adjust the amount to your spice preference or omit it entirely if you prefer a milder flavor.
2 cups Cooked Brown Rice (*see notes!): Cooked rice is the foundation of fried rice. Brown rice is a healthier and more nutritious option compared to white rice, offering more fiber and a slightly nutty flavor. Crucially, use COLD, COOKED RICE. Freshly cooked rice is too moist and will result in mushy fried rice. Day-old rice, refrigerated overnight, is ideal as the grains have dried out slightly, allowing them to crisp up beautifully when stir-fried. You can use leftover rice or cook rice specifically for this recipe, ensuring it cools completely before using. Other rice varieties like jasmine rice or basmati rice can also be used, but brown rice adds a wonderful textural and nutritional element.
1 cup Greens (optional), such as spinach, baby kale or tatsoi: Adding greens at the end is a fantastic way to boost the nutritional value and add a fresh, vibrant touch to the fried rice. Spinach, baby kale, and tatsoi are all excellent choices as they wilt quickly and blend seamlessly into the dish. Other greens like arugula or even chopped bok choy could also be used. If using larger greens like kale, ensure they are finely chopped.
3 Green Onions, chopped: Green onions, added both during cooking and as a garnish, provide a fresh, oniony bite and a pop of color. They are essential for adding a final layer of flavor and visual appeal to the fried rice.
1 tablespoon Reduced-Sodium Tamari or Soy Sauce: Tamari or soy sauce is the primary source of savory, umami flavor in fried rice. Reduced-sodium versions are recommended to control the saltiness. Tamari is gluten-free and often has a richer, slightly less salty flavor compared to soy sauce. If you are not gluten-free, soy sauce is a perfectly acceptable alternative. Adjust the amount to your taste preference, but start with 1 tablespoon and add more if needed.
1 teaspoon Toasted Sesame Oil: Toasted sesame oil is a finishing oil that adds a distinct nutty aroma and flavor that is characteristic of authentic fried rice. A little goes a long way, so 1 teaspoon is typically sufficient. Be sure to use toasted sesame oil, as regular sesame oil lacks the same depth of flavor. Add it at the very end to preserve its aroma.
Chili-Garlic Sauce or Sriracha, for serving (optional): For those who enjoy a spicy kick, chili-garlic sauce or sriracha is a perfect condiment to serve alongside the fried rice. These sauces add heat, sweetness, and a garlicky or vinegary tang that complements the savory flavors of the dish. Serve them on the side so individuals can customize the spice level to their liking.

Instructions

The key to perfect fried rice is all in the technique and timing. This recipe is designed to be quick and efficient, but following each step carefully will ensure the best results. Preparation is paramount; have all your ingredients chopped, measured, and ready to go before you even turn on the heat. This “mise en place” approach is crucial for stir-frying, as the cooking process happens rapidly.

Prep Like a Pro: Cookie and Kate rightly emphasize the importance of preparation. Before you even think about heating your pan, ensure all your vegetables are finely chopped, your ginger and garlic are minced, your eggs are whisked, and your cooked rice is ready. Having everything within arm’s reach will make the cooking process smooth and stress-free. Have your empty bowl ready to receive the cooked eggs and vegetables.
Egg-cellent Start: Heat a large cast iron or stainless steel skillet over medium-high heat. The pan needs to be hot enough so that a few drops of water evaporate almost instantly. This ensures a good sear on the eggs and prevents sticking. Add 1 ½ teaspoons of your chosen oil and swirl to coat the bottom. Pour in the whisked eggs and swirl the pan again to distribute them evenly. Cook the eggs until they are just lightly set, flipping or stirring gently as needed. You want them cooked but still tender, not dry and rubbery. Transfer the cooked eggs to your prepared bowl and wipe out the skillet with a heat-proof spatula to remove any egg residue. This step prevents carryover cooking and ensures a clean pan for the next stages.
Aromatic Base: Return the skillet to medium-high heat and add 1 tablespoon of oil. Add the finely chopped onion and carrots and cook, stirring frequently, for about 3 to 5 minutes, or until the onions become translucent and the carrots are tender-crisp. Stirring often prevents burning and ensures even cooking. This step builds the aromatic foundation of the fried rice, releasing the sweetness of the onions and carrots into the oil.
Veggie Power: Add the remaining 2 cups of your chosen chopped vegetables and ¼ teaspoon of salt. Continue cooking, stirring occasionally (resist the urge to stir constantly!), for another 3 to 5 minutes, or until the vegetables are cooked through but still slightly crisp-tender and starting to turn golden on the edges. Occasional stirring allows the vegetables to sear and caramelize slightly in the hot pan, developing deeper flavors. While the vegetables are cooking, use your spatula or spoon to break up the cooked eggs in the bowl into smaller, bite-sized pieces.
Combining Flavors: Use a large spatula or spoon to transfer the cooked vegetables and eggs from the skillet to the bowl, keeping them warm. Return the skillet to heat and add the remaining 1 tablespoon of oil. Add the minced ginger, garlic, and red pepper flakes (if using). Cook for just about 30 seconds, stirring constantly, until fragrant. This quick sautéing step blooms the aromatics, releasing their full flavor potential into the oil. Be careful not to burn the garlic and ginger, as they can become bitter quickly.
Rice to the Occasion: Add the cold, cooked brown rice to the skillet with the fragrant aromatics. Mix everything together thoroughly, breaking up any clumps of rice. Cook, stirring occasionally, for about 3 to 5 minutes, or until the rice is heated through and starting to turn golden brown and slightly crispy in spots. This is where the magic of fried rice truly unfolds. The hot rice absorbs the flavors from the oil and aromatics, and the high heat helps to create those desirable crispy edges.
Finishing Touches: Add the greens (if using) and chopped green onions to the skillet and stir to combine until the greens wilt slightly. Add the cooked vegetables and eggs back into the skillet and stir everything together to combine. Remove the pan from the heat. Stir in the tamari or soy sauce and toasted sesame oil. Taste the fried rice and adjust seasoning as needed. You might want to add a little more tamari for saltiness or umami depth, or a pinch more salt if needed. Remember, tamari and soy sauce are salty, so add gradually. The sesame oil should be added at the end to preserve its delicate aroma.
Serve and Savor: Divide the Extra Vegetable Fried Rice into bowls and serve immediately. Garnish with extra chopped green onions, if desired. Offer chili-garlic sauce or sriracha on the side for those who like a spicy kick. Enjoy the delicious and healthy meal you’ve just created!

Nutrition Facts

(Estimated per serving, may vary based on specific ingredients and portion sizes)

Servings: 2 to 3
Calories per serving (approximate): 450-550

Note: These are approximate values. Calorie counts can vary depending on the specific types and amounts of vegetables used, the type of oil, and the portion size. Brown rice itself is a good source of complex carbohydrates and fiber. The abundance of vegetables contributes vitamins, minerals, and antioxidants. Eggs provide protein and healthy fats. This recipe is a relatively balanced and nutritious meal, especially compared to takeout fried rice which can be higher in sodium, unhealthy fats, and calories.

Preparation Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

This recipe truly lives up to its promise of a quick and easy weeknight meal. The majority of the time is spent on chopping the vegetables, which can be streamlined by using pre-cut vegetables or a food processor for larger batches. The actual cooking process is incredibly fast, making it perfect for busy schedules.

How to Serve

Extra Vegetable Fried Rice is a versatile dish that can be enjoyed in numerous ways. Here are some serving suggestions:

As a Complete Meal: Enjoy it as a satisfying and balanced vegetarian main course. The combination of rice, vegetables, and eggs provides carbohydrates, fiber, protein, and healthy fats.
With Protein: Pair it with grilled or pan-seared tofu, tempeh, or edamame for an extra protein boost. For non-vegetarians, consider serving it alongside grilled chicken, shrimp, or steak for a heartier meal.
As a Side Dish: Serve it as a flavorful side dish alongside other Asian-inspired entrees like stir-fries, noodle dishes, or roasted meats.
With Soup: Complement it with a light and flavorful soup like miso soup, egg drop soup, or wonton soup for a complete and comforting meal.
Topped with:
- Chili-garlic sauce or Sriracha: For spice lovers.
- Sesame seeds: For added texture and nutty flavor.
- Fresh cilantro or parsley: For a fresh, herbaceous garnish.
- Crispy fried onions: For extra crunch and savory flavor.
- Kimchi: For a fermented, spicy kick.
- Peanut sauce: For a creamy and nutty flavor dimension.

Additional Tips for Perfect Fried Rice

Cold Rice is Key: As mentioned earlier, using cold, day-old rice is crucial for achieving the right texture. Freshly cooked rice is too moist and will steam rather than fry, resulting in mushy fried rice. Refrigerate cooked rice for at least a few hours or overnight before using.
High Heat is Your Friend: Stir-frying requires high heat to create that signature smoky flavor and slightly crispy texture. Ensure your skillet or wok is properly heated before adding the oil and ingredients. Don’t overcrowd the pan, as this will lower the temperature and lead to steaming instead of frying. Cook in batches if necessary.
Don’t Over Stir: While stir-frying involves constant movement, avoid stirring too frequently, especially when cooking the vegetables and rice. Allowing the ingredients to sit undisturbed in the hot pan for short periods enables them to sear and caramelize, developing deeper flavors and textures.
Taste and Adjust Seasoning: Fried rice is all about balance. Taste the dish at the end and adjust the seasoning to your preference. You might need more tamari or soy sauce for saltiness, a touch more sesame oil for aroma, or a squeeze of lemon or rice vinegar for brightness.
Get Creative with Vegetables: Don’t be afraid to experiment with different vegetable combinations based on your preferences and what’s in season. Mushrooms, edamame, corn, zucchini, bell peppers of different colors, and even finely chopped broccoli stems can all be delicious additions.

FAQ Section – Your Fried Rice Questions Answered

Q1: Can I use white rice instead of brown rice?

A: Yes, you can definitely use white rice like jasmine or basmati rice if you prefer. Just ensure it is cooked and cooled beforehand. Brown rice offers more fiber and a slightly nutty flavor, but white rice will also work well and result in a classic fried rice texture.

Q2: Can I make this recipe vegan?

A: Absolutely! To make this recipe vegan, simply omit the eggs. You can add a block of firm or extra-firm tofu, pressed and cubed, and stir-fry it alongside the vegetables for a protein boost. Alternatively, you can use plant-based egg substitutes like tofu scramble to mimic the texture of eggs.

Q3: Can I add meat or shrimp to this recipe?

A: Yes, you can easily add protein like chicken, beef, pork, or shrimp to this recipe. Cook the protein separately until cooked through, and then add it to the fried rice along with the vegetables and eggs in step 7 of the instructions.

Q4: How long does leftover vegetable fried rice last?

A: Leftover vegetable fried rice can be stored in an airtight container in the refrigerator for 3 to 4 days. Ensure it is cooled down completely before refrigerating. Reheat thoroughly in a skillet or microwave until heated through.

Q5: My fried rice is mushy, what did I do wrong?

A: Mushy fried rice is usually caused by using freshly cooked, warm rice or overcrowding the pan. Remember to use cold, day-old rice. Also, ensure your pan is hot enough and avoid adding too much liquid or sauce during cooking. Cooking in batches if necessary can also help prevent overcrowding and ensure proper frying.

This Extra Vegetable Fried Rice recipe from Cookie and Kate is a testament to the fact that simple ingredients and straightforward techniques can create truly delicious and satisfying meals. It’s a recipe that’s not only easy to make but also incredibly versatile and adaptable to your own tastes and preferences. So, gather your favorite vegetables, grab some cold rice, and get ready to experience the joy of homemade, healthy, and incredibly flavorful fried rice! Happy cooking!