Vegetarian Fried Rice


I’ve never walked away from a take-out Chinese meal feeling good, so I had given up this type of food long before heartburn became an issue. This narrows my take-out options, though, and I do miss the texture of fried rice. This at-home version really hits the spot. There’s definitely something missing, compared to the restaurant version—but I suspect that something is pork fat and MSG.

This is a fun dish to make. Scrambling the egg in the skillet makes me feel like a professional cook, and it’s cool how quickly the stir-fry comes together. To prepare for the speedy cooking time, be sure to prep all ingredients and tools before you put anything in the pan. Also, using cold rice is imperative for the texture. I used a package of precooked rice from Trader Joe’s that I had put in the fridge a few hours ahead of time.

Once you get the gist of this stir-fry method, you can substitute the ingredients for variety. Peas are traditional in fried rice, but I’ve always hated them, so I used spinach instead. Pea pods, chopped eggplant, baby corn, mushrooms, and any type of meat would also be great in here. I’ll post again if I come across a particularly compelling variation.



  • 1 tsp canola oil
  • 1 1/2 cups grated carrot
  • 1/2 tsp onion powder
  • 2 cups cold cooked brown rice
  • 3/4 cup frozen edamame (no pods), thawed
  • 2 tsp freshly grated ginger
  • 2 1/2 tbsp light soy sauce (gluten-free if desired)
  • 2 eggs + 1 egg white
  • 3 drops light soy sauce (gluten-free if desired)
  • 3 drops sesame oil
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 1/2 cups chopped baby spinach (measured after chopping)
  • 1/4 cup cilantro, chopped


  1. Heat the canola oil over medium-high heat in a large nonstick skillet. Add carrots and onion powder and stir-fry for 2 minutes.
  2. Add rice, thawed edamame, and ginger, and stir-fry for 3 minutes, breaking up the rice with a spatula. Add the soy sauce and stir well.
  3. In a small bowl, beat the eggs with the drops of soy sauce and sesame oil.
  4. Push the rice mixture to the sides of the pan to leave a hole in the middle. Add the eggs and scramble, stirring often and scraping the browned bits off the bottom of the pan, for about 1 minute. IMG_5000
  5. Mix the eggs into the rest of the dish. Then stir in the vinegar, sesame oil, and spinach.
  6. Turn off heat and stir for a minute to wilt the greens a bit; add cilantro and serve.


2 responses

  1. Pingback: Mini Zucchini and Carrot Bread for #LeftoversClub

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