Vegetable fried rice

I often end up with little scraps of firm vegetables (onions, carrots, zucchini, etc.) chilling out in the fridge with no particular dish in mind.

A vegetable fried rice is a great way to use up the bits of vegetables in a pretty awesome but simple dish.


  • Firm vegetables

  • Ginger, a small slice

  • Garlic, 2-3 cloves, but really, the more the merrier

  • Eggs (optional)

  • Scallions (optional)

  • Vegetable oil

  • Soy sauce, 1 tsp per pint of rice. Add more to make it saltier.

  • Pre-cooked and chilled rice. Ideally a day old, pulled out of the fridge.


  1. Dice up the firm vegetables and set aside.

  2. Mince the ginger and garlic and set aside.

  3. Slice the scallions and set aside.

  4. Mix the eggs and set aside.

  5. Heat up the wok. Once the wok starts smoking, turn down the heat, and pour in some cooking oil and swirl it around.

  6. Add in the minced garlic and ginger to infuse the oil with the aromatics.

  7. Add in the diced firm vegetables and toss.

  8. Add in the rice and toss. Cook until the rice is slightly softened.

  9. Drizzle the soy sauce over the rice mix and mix evenly.

  10. Push everything to the side, then pour in some oil on the wok. Once the oil heats up, pour in the egg. Let the egg firm up about halfway, then chop it up and mix with the rice.

  11. Top with sliced scallions and serve.