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Vegetable Fried Rice


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Vegetable Fried Rice


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Vegetable Fried Rice

Don't know what to do with that container of white rice you received from take-out and didn't really want? Here's one suggestion


  • Ready Time : 0 min




  • 3 cups cooked white long grain rice (brown can be substituted)
  • 4 tablespoons low sodium soy sauce
  • 3 teaspoons rice wine vinegar
  • 1 ½ teaspoons sesame oil
  • Pinch of sugar
  • 2 tablespoons peanut or vegetable oil
  • 4 ounces, (about 5 medium) cremini mushrooms, sliced
  • 1 small carrot, diced (about ¼ cup)
  • 2 large eggs, lightly beaten
  • 1 scallion, thinly sliced
  • Kosher salt and freshly ground black pepper


Cook the rice according to package instructions and reserve, or use leftover rice.  Prepare the sauce by whisking together the soy, vinegar, sesame oil and sugar, reserve.

Heat the oil in a large skillet, cook and stir the mushrooms and carrots, over medium heat until lightly browned, about 5 minutes.  Add the egg to the skillet and scramble until the egg is dry.  Stir in the rice, scallions and sauce and cook until all the ingredients have combined and the rice is heated through and completely coated with the sauce.  Season with salt and pepper.



Fried rice is a great standalone dish, especially when you add diced cooked chicken, or any “bonus” diced meat.  You can also embellish the rice with bok choy, frozen peas (thawed), water chestnuts or just about any vegetable you enjoy.  The key is not to overcook the dish; you want the rice to pick up flavor, color and a slight crunch. It’s always best to start with rice that has sat out for a while. A similar rice dish called nasi goreng is enjoyed in Indonesian culture for a filling and nutritious breakfast. For a more authentic nasi goreng, add some indigenous spices such as cumin, ginger and coriander.


About June Hersh


June Hersh is teacher, writer, speaker, cook and mom. She combines her talent for cooking with her dedicated support of the Museum of Jewish Heritage — A Living Memorial to the Holocaust - by writing Recipes Remembered. She recently completed her second book, The Kosher Carnivore (St. Martin’s Press, 2011) and is at work on her third book Simple, Simpler, Simplest. Find out more about June and by her books here!




4 Responses to Vegetable Fried Rice

  1. avatar says: RachelY

    Was really well received by my husband.
    I might have cooked the carrots alone for a minute or two to get them softer. I also felt it tasted a little oily and could possibly have used a little ginger.
    I added leftover shnitzel to the rice and made it into a simple and very tasty meal.
    Another winner.

  2. avatar says: Robee61

    Made this last night. It was easy to put together and tasted good.

  3. I prepared this dish alongside this week’s broccoli beef noodle recipe for our regular Chinese Food Christmas. It was very easy, went together very fast and tasted great mixed-in with the broccoli, beef and noodles. Although I used freshly-prepared brown rice and only the other ingredients mentioned, I imagine this dish would be even better with leftover meat, veggies or anything else stirred in- I plan to make it a staple for many leftovers!

  4. I made this as a side dish for shabbos with brown rice rice it went over very well. I also used olive oil instead if sesame oil. It got a lot of compliments.

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