Veggie Fried Rice


Veggie Rice

My son loves vegetable tofu stir fry, so I try to make it at least once a week. Occasionally we have leftover jasmine rice, so in between stir fry, I make this vegetable fried rice and he just loves it; it actually makes a great afternoon snack too. You can add whatever vegetables you like, but his favorite is peppers and mine is broccoli. Whatever vegetables you decide to use for you and your family, the key ingredients for this recipe are ginger and water chestnuts.  

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Allergens: Soy
  • Servings: 6


  • 2 tablespoons olive oil or sesame oil
  • 1/2 cup yellow onion (finely chopped)
  • 1 teaspoon salt
  • 1/2 cup green pepper (finely chopped)
  • 1/2 cup red pepper (finely chopped)
  • 1/2 cup carrots (finely chopped)
  • 1/2 cup water chestnuts (finely chopped)
  • 2 cloves garlic (pressed or minced)
  • 1 pinch red pepper flakes
  • 3 cups rice (cooked, chilled)
  • 2 tablespoons gluten-free soy sauce
  • 1 tablespoon sesame oil
  • 1/4 teaspoon white pepper (finely ground)
  • 1/2 cup scallion (finely chopped)
  • 1 tablespoon goji berries (soaked in hot water for 10 minutes)


  1. Place a wok over the highest possible heat and coat the surface with oil. 

  2. Right when wok and oil start to smoke, add finely chopped yellow onion.

  3. Working quickly, add 1/2 teaspoon salt and stir onion in the wok for 30 seconds more, stirring and shaking the pan back and forth so onions are constantly moving and nothing colors.

  4. Add peppers, carrots, water chestnuts, garlic, and red pepper flakes, and cook for an additional 5 minutes.  

  5. Add 3 cups cooked chilled rice, then using the back of a large slotted spoon or wok ladle stir constantly while breaking up rice clumps until all grains are individual. (Use cold leftover cooked rice because after being left in the fridge overnight, the grains will firm up and is easier to separate.)

  6. Add more salt 1/4 teaspoon at a time, all while shaking the pan and stirring the ingredients without stopping. 

  7. After the rice starts warming through (which will take another minute or two), keep stirring the ingredients for another couple of minutes until steam begins to rise. 

  8. Add 2 tablespoons gluten-free soy sauce, sesame sauce, finely ground white pepper, and scallion, and continue cooking and stirring until everything is piping hot and evenly mixed. 

  9. Garnish with goji berries.