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For Meatless Friday, Janelle Peregoy shares a fast recipe to help use up leftover rice and vegetables. Download our printable recipe card!

This recipe is easy and fast. Depending on how many veggies you chop, it can be done in 15-20 minutes from start to plate. Even better, it is a great “dump” meal for any vegetables that need to be used. 

Veggie Fried Rice

Makes 4 servings

Ingredients: 

  • 3 cups cooked rice (leftover rice is ideal) 
  • 2 tablespoons sesame oil 
  • 1 chopped medium onion 
  • 1-2 cups chopped fresh or frozen veggies (suggestions include bell peppers, green beans, snow peas, bok choy, carrots or broccoli)  
  • 2-3 tablespoons low-sodium soy sauce 
  • 2 lightly beaten eggs 
  • 2 tablespoons chopped green onions 

Instructions: 

Preheat large skillet or wok to medium heat. Add the sesame oil. 
Cook onion and fresh/frozen veggies until tender (2-3 minutes). While they cook, lightly beat the eggs in a separate bowl. 
Push veggies to one side of the wok. Pour the eggs onto the other side and scramble them using a spatula. Once scrambled, mix eggs with veggies. 
Add the rice to wok. Add the soy sauce. Combine all together. 
Serve immediately with chopped green onions. 

Enjoy! 

Download printable recipe card

 

See our full list of Meatless Friday recipes

 

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Copyright 2025 Janelle Peregoy
Images: Canva

About the Author

Janelle Peregoy

Janelle Peregoy

Janelle Peregoy, M.Div, is an Associate Director in the Office of Family Life & Spirituality at the Diocese of San Diego. So yes, she has found one of the few positions where it is professionally acceptable to contemplate the spirituality of potty training. A Pope Francis bobble-head sits on her desk for inspiration. See more from Janelle on her blog, Faithfully Irreverent.