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Loaded Veggie Fried Rice

  • Author: Food with Feeling
  • Total Time: 35 minutes
  • Yield: 8 servings 1x


  • 4 cups of cooked rice (day old rice is ideal)
  • 2 ½ tablespoons of coconut oil (any other oil will work well!)
  • 5 cloves of garlic, finely minced
  • 1 inch of ginger, peeled and finely minced (about 1 tablespoon)
  • 1 ½ cups of yellow onion, chopped
  • 1 cup of carrot, diced
  • 2 cups of broccoli, finely diced
  • 1 cup of bell pepper, finely diced
  • 1 cup of corn (I used frozen corn, thawed)
  • 1/2 cup of peas (I used frozen peas, thawed)
  • Heaping ½ cup of chopped red cabbage
  • 4 tablespoons of soy sauce
  • 2 tablespoons of sesame oil
  • If not vegan, you can also add in a couple scrambled eggs


  1. Over medium heat, heat your coconut oil until hot. Add in the garlic, ginger, onion, and carrots. Saute for 5 minutes and then add in your broccoli and bell pepper. Saute for 5 additional minutes, stirring frequently.
  2. Stir in the cold rice, corn, peas, cabbage, soy sauce, and sesame oil. Once full combined, let the rice cook, untouched for a couple of minutes. When it is just beginning to stick to the bottom of the pan a bit, stir again and repeat this a few times. This helps get a tiny bit of crispiness on the bottom of the rice.
  3. Remove from heat and season with a bit of salt and pepper and ENJOY!!
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: dinner
  • Method: stove
  • Cuisine: American

Keywords: fried, vegan, rice, dinner, side dish