Wondering what to do with leftover rice? Make this easy and healthy veggie fried rice recipe, ready in 15 minutes! It’s packed with veggies like broccoli, mushrooms, and cabbage, and gets a boost of protein from eggs and edamame. Perfect for a clean out the fridge weeknight meal!

stainless steel saute pan with veggie fried rice

This broccoli fried rice is my favorite recipe to make with leftover rice in the fridge! Add it to your repertoire of quick vegetarian dinner recipes.

Sometimes, I even purposely make extra rice to have in the fridge so I have an excuse to make it.

As a Registered Dietitian, you can be sure this easy fried rice recipe with egg is also heavy on the veggies – like my kimchi fried quinoa.

I love to add broccoli and red cabbage, plus mushrooms to add a meaty texture. To boost the protein content, I also use edamame in this recipe!

This recipe only takes about 15 minutes to prepare on the stovetop. It is vegetarian, dairy free, and can be made gluten free if you use gluten free tamari instead of soy sauce.

Note that you really should use leftover rice, and not freshly cooked rice, so plan ahead and cook up some rice the night before you want to make this recipe! Freshly cooked rice will be too watery and clumpy.

vegetarian fried rice ingredients measured out

Ingredients

Here’s everything you need to make vegetarian fried rice:

  • Leftover white rice: When stored in the fridge, white rice becomes drier so it is perfect for stir frying with your other ingredients. I’ve only tested this recipe with white rice, but it should work just as well with leftover brown rice.
  • Broccoli: My all time favorite veggie! When stir fried, broccoli gets tender yet crunchy.
  • Red cabbage: Red cabbage gets much sweeter when stir fried in this recipe, and adds such a beautiful color to this dish. You can also use another type of cabbage – I think napa cabbage would be delicious!
  • Mushrooms: Mushrooms add a meaty texture and umami flavor to vegetarian dishes. I used cremini mushrooms. You can use those or another variety, such as button mushrooms or shiitake mushrooms.
  • Eggs: Scrambled eggs are a common fried rice ingredient. If you prefer fried rice without egg, just omit them.
  • Edamame: These immature green soy beans contribute a boost of plant-based protein.
  • Scallions: Scallions add an onion-y flavor without being too overpowering.
  • Garlic: Lots of fresh garlic is deliciou sin this fried rice recipe.
  • Soy sauce: A generous splash or soy sauce brings salty and savory flavor.
  • Toasted sesame oil: Just a little toasted sesame oil adds the most delicious nutty, earthy flavor!
  • Olive oil: This is for cooking all the ingredients on the stovetop. You can use another neutral flavored oil, like avocado oil, or vegetable oil.

Kitchen equipment needed

  • Cutting board
  • Chef’s knife, 6 or 8 inch
  • Stainless steel saute pan or skillet, 12 inches or bigger
  • Nonstick skillet, 8 inch
  • Mixing spoon
  • Measuring cups and spoons

Step-by-step instructions

broccoli, red cabbage, and mushrooms cooking in a stainless steel saute pan
1. Cook sliced scallions, minced garlic, chopped broccoli, sliced mushrooms, and chopped cabbage in olive oil in a stainless steel saute pan until the broccoli is tender yet still crunchy.
fried rice being cooked in a stainless steel saute pan
2. Add leftover white rice, soy sauce, and toasted sesame oil. Stir fry until rice is heated through. If you like your fried rice a little crispy, let it sit in the pan for a few minutes without stirring!
scrambled eggs in a white nonstick skillet
3. In a separate nonstick skillet, scramble the eggs.
veggie fried rice with egg in a stainless steel saute pan
4. Stir in the scrambled eggs and edamame until incorporated into the rest of the fried rice.

Storage

If you’re wondering, “is it safe to eat leftover rice?”, the answer is yes.

When cooked rice is stored properly in the fridge, it is perfectly safe to eat. To store rice safely, put it in a shallow container and allow it to come to room temperature, or about 70°F.

Then, store the cooked and cooled rice in an airtight container in the fridge for 3-5 days, at 40°F or below.

Serving suggestions

This recipe makes two large main dish serving sizes. If you want to add an extra boost of protein to this meal, go right ahead! You could add my marinated baked tofu, air fryer salmon, air fried tempeh, or any other protein.

ceramic bowl with veggie fried rice and a silver fork, on a white dish towel surrounded by some ingredients

Broccoli nutrition benefits

Broccoli is a nutrient-dense vegetable to include in your diet frequently.

One cup of broccoli provides:

  • 2.4 grams of dietary fiber (9% of your daily needs)
  • 2.6 grams of plant-based protein
  • 0.521 mg pantothenic acid (10% of your daily needs)
  • 57.33 mcg folate (14% of your daily needs)
  • 92.5 mcg Vitamin K (77% of your daily needs)

Broccoli is part of the cruciferous vegetable family, which also includes kale, cauliflower, cabbage, and Brussels sprouts.

These vegetables contain a powerful plant compound called glucosinolates.

These anti-inflammatory compounds may help prevent certain types of cancer.

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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stainless steel saute pan with veggie fried rice

Quick Vegetarian Fried Rice with Leftover Rice

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: main dish
  • Method: stovetop
  • Cuisine: Asian-inspired
  • Diet: Vegetarian
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Description

Wondering what to do with leftover rice? Make this easy and healthy veggie fried rice recipe, ready in 15 minutes! It’s packed with veggies like broccoli, mushrooms, and cabbage, and gets a boost of protein from eggs and edamame. Perfect for a clean out the fridge weeknight meal!


Ingredients

Scale
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 scallions, white and light green parts thinly sliced
  • 1 small head broccoli (about 2 1/2 cups), cut into bite size pieces
  • 2 cups red cabbage, shredded
  • 1 1/2 cups cremini mushrooms, sliced
  • 3 cups leftover white rice
  • 4 tbsp reduced sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 2 large eggs
  • 1 cup shelled edamame


Instructions

  1. Heat the olive oil in a 12-inch (or larger) stainless steel saute pan over medium-high heat.
  2. Add the garlic, scallions, broccoli, cabbage, and mushrooms to the pan. Cook for 3-5 minutes, stirring occasionally, until the broccoli is crisp but fork tender.
  3. Add the rice, soy sauce, and toasted sesame oil to the pan. Use your mixing spoon to break up any big clumps of rice.
  4. Stir the rice into the veggies so everything is well incorporated, and cook for a few minutes, mixing occasionally.
  5. Whisk the eggs together in a small bowl.
  6. In a separate nonstick skillet, scramble the eggs.
  7. Stir the scrambled eggs and the edamame into the fried rice, and mix so everything is well combined.
  8. Serve garnished with thinly sliced scallion.

Notes

Storage

If you’re wondering, “is it safe to eat leftover rice?”, the answer is yes.

When cooked rice is stored properly in the fridge, it is perfectly safe to eat. To store rice safely, put it in a shallow container and allow it to come to room temperature, or about 70°F.

Then, store the cooked and cooled rice in an airtight container in the fridge for 3-5 days, at 40°F or below.