Why you’ll love this recipe:
Made with sweet potatoes, zucchini, and edamame, this vegetable fried rice isn’t your average recipe, but I guarantee it’s just as delicious! Besides, who said fried rice has to include peas and carrots? Certainly not me!
Since it’s so easy to add my own unique spin, I make fried rice almost weekly! When I’m not in the mood for vegetable fried rice, I prepare a big batch of shrimp fried rice, salmon fried rice, or chicken pineapple fried rice.
- Because we use leftover white rice, this vegetable fried rice recipe is made in just 30 minutes!
- This is a quick and easy vegetable fried rice that requires minimal effort to prepare. Plus, it comes together in just 1 skillet, meaning it takes even less effort to clean up!
- Zucchini and scallions add fresh flavors, and edamame gives the dish a nice chewy texture.
And, in case you’re wondering, you don’t need a wok. A good old non-stick skillet works just fine!
Key Ingredient Notes:
- Sweet potato – Peel, then grate the sweet potato using the large holes in a box grater. Sweet potatoes add color. And I prefer them over carrots because they are slightly sweeter. But, feel free to use carrots instead if you’d like.
- Zucchini – For delicate, fresh flavors.
- Scallions – Also known as green onions, they add a subtle oniony flavor. You’ll use both the green tops and white bulbs.
- Garlic – A standard addition to any good fried rice recipe!
- Cooked white rice – Leftover, chilled, cooked white rice is the secret to fluffy fried rice with a crisp texture. I prefer to use long-grain white rice, such as Jasmine or Basmati.
- Frozen edamame – Look for shelled edamame beans that have been removed from the pod. These add protein and lots of chewy texture!
- Soy sauce – I like to use regular soy sauce and add extra salt to taste if needed.
- Sesame oil – Has a rich, nutty taste. It’s a nice finishing oil, which is why it’s added towards the end of the recipe. A little goes a long way!
How to make vegetable fried rice:
1. Prep the fresh ingredients
- Peel and grate your sweet potato (or carrot) using a box grater.
- Dice the zucchini into bite-sized pieces.
- Slice the scallions, and press the garlic clove.
Tip: After you’ve diced your scallions, make sure to keep the green and white parts separated. They will be added to the vegetable fried rice at different times. The white part, known for its stronger flavor and crunchy texture, needs to be stir-fried for a few minutes to soften it. The green part, on the other hand, is tender and mild and doesn’t require much cooking.
2. Stir-fry the vegetables
- Heat the olive oil over medium heat in a large skillet or wok.
- Add the pressed garlic and the white part of the scallions, and cook until fragrant.
- Toss in the grated sweet potato, and cook for about 3-5 minutes or until soft, stirring frequently.
- Stir in the diced zucchini, and cook for another 2 minutes.
3. Add the rice and remaining ingredients
- Add the leftover cooked white rice, edamame, and green portion of the scallions, and stir to combine.
- Pour the soy sauce and sesame oil over the vegetable fried rice mixture, and continue cooking for another 3 minutes, stirring frequently.
- Season with extra salt to taste, serve immediately, and enjoy!
Fried Rice Recipe Tips:
Do you want to learn how to make vegetable fried rice that’s just as good takeout? Here’s a hint… it’s all about the rice! Follow these tips for perfect fried rice every single time!
- It’s best to use long-grain white rice, such as Jasmine or Basmati. Short-grain varieties are often too sticky, regardless of cooling and drying time.
- Rinse your rice to remove some of the excess starch and further ensure you won’t end up with clumpy fried rice.
- Use cold, dry, leftover rice. It’s the key to fluffy fried rice with the perfect texture! Stir-frying freshly cooked rice often results in a sticky, clumpy, soft mixture. However, if you give your rice time to cool down and dry out, the grains remain separated and develop a slightly crisp texture as they cook.
Time-Saving Tips:
- You might be able to find some pre-chopped zucchini or shredded sweet potato in the produce section at your local grocery store. These aren’t typical everyday finds, but it’s worth a look!
- Cook your rice the night before so you don’t have to fit it in earlier in the day. Precooked rice is a must, but leftover, chilled rice is even better!
Make-Ahead Tips:
Vegetable fried rice is a great option for make-ahead meals and meal prep! It reheats really well, and the flavor actually gets better as it sits.
- For meal prep, store individual servings of fried rice in small, airtight containers in the refrigerator. Then, reheat them in the microwave for quick and easy lunches throughout the week.
- As a make-ahead meal, store the entire batch of fried rice in a large, airtight container in the fridge until you’re ready to serve it. Then, reheat it on the stovetop over low heat until warmed through.
Storing Tips:
- Leftover vegetable fried rice will stay fresh for 3-5 days. Allow the rice to cool completely. Then, store it in an airtight container in the refrigerator.
- Leftover fried rice is best eaten warm. Reheat leftovers in the microwave for 1 minute increments, until warmed through. Or, reheat on the stovetop in a skillet over low heat. Add a splash of water as needed to freshen it back up.
- Fried rice is freezer-friendly! It can be frozen in a freezer-safe bag or container for up to 3 months.
FAQs:
Leftover, cold white rice and sesame oil are game changers when it comes to making fried rice like a pro! Freshly cooked rice becomes soft, clumpy, and mushy when stir-fried. Luckily, cold, day-old rice does the exact opposite! Instead of sticking together, the individual grains remain separated and become slightly crisp as they’re tossed in a hot skillet. Sesame oil is a major flavor booster, giving fried rice an authentic Chinese food flavor.
If you consider vegetable fried rice to be more of a side dish than a main course, serve it with options like salt and pepper chicken, baked miso chicken, grilled teriyaki chicken, or orange chicken. Beef and broccoli, egg rolls, pot stickers, and miso soup would also round out the meal nicely!
Don’t worry if you forgot to make rice in advance! Simply cook your rice according to the package instructions. Then, spread it out in an even layer on a large baking sheet. Allow the rice to steam off under a ceiling fan for 1-2 hours. Leftover rice is still best, but this method will work in a pinch.
More Fried Rice Recipes:
Vegetable Fried Rice
Ingredients
- 1 small sweet potato or 1 large carrot
- 1 small zucchini
- 2 scallions
- 1 tablespoon olive oil
- 1 garlic clove pressed
- 2 cups cooked white rice
- ½ cup frozen edamame
- 1 tablespoon regular soy sauce
- 1 teaspoon sesame oil
- Salt to taste
Instructions
- Grate sweet potato, or carrot on box grater.1 small sweet potato
- Dice the zucchini and slice the scallions.1 small zucchini, 2 scallions
- In a large skillet, heat the olive oil over medium high heat.1 tablespoon olive oil
- Add garlic and white part of scallions. Cook until fragrant.1 garlic clove
- Add sweet potato. Cook until sweet potato is softened, 3-5 minutes, stirring frequently.
- Stir in zucchini and cook for another 2 minutes.
- Add cooked rice, edamame and green part of scallions and stir.2 cups cooked white rice, ½ cup frozen edamame
- Add soy sauce and sesame oil and cook for about 3 minutes, stirring frequently. Salt to taste.1 tablespoon regular soy sauce, 1 teaspoon sesame oil, Salt to taste
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Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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