Quick vegetable fried rice for a simple weeknight meal. Packed with veggies and even has a good protein boost from edamame! We use way more vegetables than rice (as you can see), so it's easy to make this often when we have a little leftover rice from another recipe.
fried rice – veggie
Notes
I keep a jar of homemade ginger-garlic paste on hand, which makes this even easier – just scoop about 2 tsp for this recipe
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Ingredients
- 0.75-1 c cooked rice (any variety)
- 4 carrots, sliced in rounds
- 4 celery stalks, sliced
- 0.5+ c edamame (soybeans), cooked
- 3+ green onions, sliced
- 2 cloves garlic, minced (if you have it)*
- 1 small piece ginger (~0.25″), minced (if you have it)*
- 1 small zucchini squash, cut in half long-ways and then sliced in half-circles
- 4 tbsp oil, for sauteing
- 2-3 tbsp liquid aminos (or soy sauce/coconut aminos)
- 0.5 tsp sesame oil/toasted sesame oil (if you have; a sprinkle of sesame seeds will also work)
- 0.5 tsp peanut oil (if you have)
- 2 tsp ficken seasoning (or 0.25 tsp salt + a bit of pepper)
Instructions
- Prepare vegetables. Cook rice, if necessary.
- Heat a large heavy-bottom skilled over medium heat. Add 2 tbsp of the cooking oil + carrots + celery. Cook for 12-15 minutes over medium, until the carrots and celery begin to get tender.
- Add ginger + garlic. Reduce heat to medium-low. Cook for about 5 minutes, stirring often.
- Add zucchini and cooked edamame. Cook for about 5 minutes.
- Add rice. Increase heat to medium-high.
- Pour liquid aminos + sesame oil + peanut oil over pan. Sprinkle with green onions and ficken seasoning (or salt + pepper). Stir-fry for 3-5 minutes.