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Quick Veggie Fried Rice
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5 from 1 vote

Easy (Veggie) Fried Rice

Quick to fix veggie fried rice!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Chinese
Servings: 6
Calories: 167kcal


  • 1 leek or 1 medium onion
  • 1 bell pepper
  • 1 cup mushrooms
  • 2 carrots
  • 2 ribs celery
  • 2 tablespoons oil , divided
  • ½ teaspoon minced garlic
  • 2 eggs , beaten slightly
  • 1 ½ cups leftover rice
  • ½ cup leftover cooked meat , diced (if desired)
  • 1-2 tablespoons stir-fry sauce


  • Chop leek or onion, bell pepper, mushrooms, carrots, and celery in a food processor. Set aside.
  • Heat 1 tablespoon oil in a wok or large skillet until a drop of water added sizzles. Add garlic and veggies to pan and stir fry 2-3 minutes or until crisp-tender. Push veggies up sides of wok to rest or remove from pan. Add remaining 1 tablespoon oil to pan and swirl around pan to heat.
  • Add eggs to pan and allow to cook until set. Dice egg with spatula and push up sides of wok to rest or remove from pan.
  • Add leftover rice (and meat if desired). Stir to heat thoroughly.
  • Return veggies and eggs to pan and stir to combine with rice.
  • Add stir-fry sauce.
  • Stir until well heated. Serve.


Calories: 167kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 367mg | Potassium: 298mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4545IU | Vitamin C: 29.1mg | Calcium: 29mg | Iron: 0.8mg