Easy, breezy Fried Rice

Fried Rice with Maitake, Peas and baked tofu

Fried rice is my go-to meal if I’ve got a leftover rice.  It’s so easy and quick and if you always have a stash of peas in your freezer, you are halfway there.  I like this dish because it’s quick and really versatile.  Plus, who doesn’t like fried rice?  I steam whatever veggies I have and I’m ready to eat within 10 minutes.  So next time you make rice, make extra for that upcoming evening you work late or would rather not cook for 2 hours.


Yield:  depends on your proportions of everything, usually 4 servings.  Sorry the amounts aren’t exact, I make it different every time and you’ll probably have a different palate than I do.


  • canola/vegetable/peanut oil (NOT olive oil, it can’t handle the heat)
  • Veggies of choice (frozen peas, diced carrots, snow peas, broccoli, bok choy)
  • Tofu/tempeh/seitan
  • minced garlic to taste (2 cloves should do it)
  • peeled, minced ginger (about 1 tsp)
  • Leftover cooked rice (about 3 cups; I use short-grain brown)
  • soy sauce or tamari (about 1 Tbl)
  • sesame oil (about 1 tsp)
  • toasted sesame seeds (garnish)
  • thinly sliced scallions (3 Tbl)


  1. Steam fresh vegetables in a steamer until al dente or just tender.  Set aside.
  2. Heat some oil (1-2 Tbl) in a skillet and saute your protein of choice until it is nice and crispy (I like to fry tofu cubes, but it’s not the healthiest option out there).  Using a slotted spoon, remove it and set aside on paper towels.
  3. Now comes the quick part: heat about 1 Tbl of oil in a large saute pan on medium-high heat and add garlic and ginger and saute for about 30 seconds or until the garlic starts to color.
  4. Toss in all the cold rice and stir with a wooden spoon to break up any large clumps.  Your rice may stick, that’s okay, it will add a little crunch and make it that much better.  Continue stirring the rice for about 5 minutes on medium-high heat, making sure it’s all coated with the oil.
  5. Add the frozen peas and cook for about a minute to defrost them.
  6. Add the remaining veggies and protein and cook long enough to heat them back up.
  7. Turn off the heat and add soy sauce and sesame oil.  Stir to combine and serve with a garnish of sesame seeds and scallions.  This makes excellent leftovers.

6 Responses to “Easy, breezy Fried Rice”

  1. Traci Says:

    Hey Miss Kokonut! (A) I could live on fried rice! NOMNOMNOM!! and (B) I gave you a butterfly award!

  2. Sal Says:

    MMMM I love fried rice, that looks ace.

  3. Bethany Says:

    that’s a great idea. I always make the right amount of rice, no extras. which doesn’t make sense. being a pineapple hound, I’d put some of that in your fried rice :)

  4. Amy Says:

    Yum! A meal in a bowl, just the way food should be!

    And no, I am not writing a cookbook, but check the link to see who is!


    Tim thought I should be one of the cheerleaders in the protest too. No way.

  5. Leslie Lyons Says:

    I love fried rice! I have yet to find a recipe that works for me. This one looks pretty easy and I’m sure I can make the substitutions I need with no problem. I’ll let you know how my family liked it.

  6. Trista Wardle Says:

    Thanks very much for posting a lot of this great info! Looking forward to reading more.

Leave a Reply