Easy Vegetable Stir Fry with Rice

Here is my go-to vegetable stir fry with rice recipe, with fresh seasonal vegetables, a simple homemade sauce, and perfectly cooked rice that soaks up all the good flavors.

This stir fry has become my family’s regular weeknight dinner solution. I usually make extra sauce to keep in the fridge because my kids love it so much. Nothing better than a quick, healthy dinner that everyone actually wants to eat, right?

What Kind of Rice Should I Use?

For stir fry, long-grain rice varieties like jasmine or basmati work really well since their grains stay separate and don’t clump together after cooking. Regular long-grain white rice is perfectly fine too, and brown rice can add a nice nutty flavor and extra nutrition if that’s your preference. The most important thing is to cook your rice ahead of time and let it cool completely – day-old rice from the fridge is actually perfect for stir fry because the grains dry out a bit, which helps them get that nice, slightly crispy texture when they hit the hot pan. If you’re using freshly cooked rice, spread it on a baking sheet and pop it in the fridge for at least 30 minutes before stir-frying to help prevent it from becoming mushy.

Options for Substitutions

This stir fry recipe is super adaptable and perfect for using what you have on hand:

• Vegetables: The great thing about stir fry is that you can swap in almost any veggie you like! Try mushrooms, snap peas, cauliflower, or bean sprouts. Just remember to cut them in similar sizes for even cooking.
• Rice: While rice is traditional, you can use quinoa, cauliflower rice for a low-carb option, or even pre-cooked noodles. If using noodles, add them at the very end to prevent sticking.
• Vegetable oil: Any neutral-flavored oil works well – try canola, grapeseed, or peanut oil. Coconut oil can add a nice subtle flavor too.
• Soy sauce: For gluten-free options, use tamari. Coconut aminos work great too, but you might need to add a bit more salt since they’re less salty than soy sauce.
• Fresh ginger: If you’re out of fresh ginger, use 1 teaspoon of ground ginger instead. It won’t be exactly the same, but it’ll still add that nice zingy flavor.
• Sesame oil: This gives a nice nutty flavor, but if you don’t have it, try adding some toasted sesame seeds at the end instead. The dish will still be tasty without it.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stir fry is overcrowding the pan, which causes the vegetables to steam instead of getting that perfect crispy-tender texture – work in batches if needed and keep your heat high. Another common error is adding all vegetables at once; instead, start with harder vegetables like carrots and broccoli, then add softer ones like zucchini and cabbage later to prevent some from getting mushy while others remain raw. Using freshly cooked, hot rice is a rookie mistake that leads to clumpy, soggy results – cold, day-old rice is your best friend here as it allows the grains to separate and crisp up nicely in the pan. For the best flavor development, don’t rush the aromatics – give your ginger and garlic a full 30 seconds to sizzle in the oil before adding other ingredients, but watch carefully to prevent burning.

What to Serve With Vegetable Stir Fry?

Since this stir fry already comes with rice, you can round out your meal with some simple Asian-inspired sides that complement these flavors. A bowl of egg drop or hot and sour soup makes a great starter, while some crispy spring rolls or dumplings add a nice contrast to the tender vegetables. For extra protein, you might want to add some teriyaki chicken or grilled shrimp on the side. Keep some extra soy sauce, sweet chili sauce, or sriracha on the table so everyone can adjust the flavors to their liking.

Storage Instructions

Keep Fresh: Pack your stir fry and rice in separate airtight containers and pop them in the fridge – they’ll stay good for up to 4 days. The vegetables might lose a bit of their crunch over time, but the flavors will actually get better as they mingle together!

Freeze: While you can freeze this dish for up to 2 months, keep in mind that the veggies might get a bit softer when thawed. If you’re planning to freeze, consider slightly undercooking the vegetables so they don’t get too mushy later. Store the rice and stir-fry in separate freezer containers for best results.

Reheat: To bring your stir fry back to life, warm it up in a pan over medium heat for a few minutes – this helps keep the vegetables from getting too soft. For the rice, sprinkle a few drops of water before microwaving to keep it from drying out. A quick stir halfway through reheating helps everything warm up evenly.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 40-45 g
• Carbohydrates: 90-100 g

Ingredients

• 3 tablespoons vegetable oil (use separately)
• 1 cup broccoli, chopped
• 1 cup carrots, chopped
• 1 cup cabbage, slivered
• 1 cup zucchini, diced
• 1/2 cup bell pepper, thinly sliced (1-inch pieces)
• 1 cup edamame or peas, shelled
• 3 large eggs, lightly beaten
• Salt and pepper to taste
• 3 cups cooked white or brown rice, cooled
• 1 tablespoon fresh ginger, minced
• 2 teaspoons garlic, finely minced
• 1/4 cup low-sodium soy sauce (or combine 3 tablespoons regular soy sauce with 1 tablespoon water; more if needed for serving)
• 1 tablespoon sesame oil (regular or spicy)
• 1/2 cup scallions, thinly sliced (use white and light green parts; additional for garnish)

Step 1: Stir-Fry the Vegetables

Begin by heating a wok or a large saucepan over high heat until it’s very hot.

Add 1 tablespoon of oil, then toss in the broccoli, carrots, cabbage, zucchini, peppers, and edamame.

Stir often, cooking the vegetables until they are crisp-tender, about 4 minutes.

Once done, remove the vegetables from the wok and set them aside on a plate.

Step 2: Scramble the Eggs

In the same wok or saucepan, heat another tablespoon of oil over high heat.

Pour in the beaten eggs and scramble them quickly, about 1 minute, or until they are just cooked through.

Slide the scrambled eggs out onto the plate with the vegetables.

Step 3: Fry the Rice

Return the wok to the burner over high heat and add the remaining tablespoon of oil.

Add the cooled rice and stir-fry, stirring occasionally, until it becomes lightly browned in spots, about 5 minutes.

Add the ginger and garlic, stirring until fragrant, about 1 minute.

This step enhances the flavor of the rice.

Step 4: Combine Ingredients

Pour in the soy sauce, sesame oil, and 1/2 cup of scallions to the wok.

Return the cooked vegetables and scrambled eggs to the wok as well.

Cook everything together until it’s well combined, hot, and the vegetables are just tender, about 3 minutes.

Stir often to ensure even heating.

Step 5: Serve and Garnish

Garnish the finished dish with additional scallions.

Serve immediately and offer extra soy sauce on the side for those who prefer a bit more flavor.

Enjoy your homemade vegetable fried rice!