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Vegetable Fried Rice


This is a great way to use cold, leftover rice. I have specified my favorite vegetables for the dish, but use 3 cups of your favorites, or whatever you have on hand.

Serves 2-4.



  • 1/2 Tbsp butter
  • 2-3 eggs, lightly beaten
  • dash salt
  • dash white pepper

Vegetables and Rice:

  • 1 Tbsp vegetable oil
  • 1 tsp toasted sesame oil (or more veg oil)
  • 3 cloves garlic, minced
  • 1-inch knob ginger root, minced
  • 1 c cabbage, finely chopped
  • 2 medium carrots, peeled, finely chopped
  • 2 stalks celery, finely chopped
  • 1 small red onion, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp white pepper
  • 3 c cooked, cold rice
  • 2 spring onions, finely sliced



  1. Heat small skillet on medium low.
  2. Melt butter. Add eggs, stirring until scrambled lightly.
  3. Transfer to a holding dish.

Vegetables, Rice, and Finishing:

  1. In large skillet over medium heat, warm vegetable oil and sesame oil.
  2. Add garlic and ginger. Saute one minute.
  3. Add cabbage, carrots, celery, red onion, salt, sugar, and white pepper; saute 3 minutes.
  4. Add rice and scrambled eggs. Saute 2-3 minutes or until heated through, breaking up any clumps of rice.
  5. Sprinkle with spring onions and serve hot.

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