Vegetable Fried Rice

Vegetable fried rice has been a favorite dish of mine since I was a kid. Chowing down on a huge pile while dining out was always great, but the best thing was eating it straight out of the cardboard take-out container.

You totally know what I’m talking about.

Vegetable Fried Rice |
Vegetable Fried Rice |

Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

I feel like fried rice is pretty tricky to recreate at home, and I’m not sure I’ll ever be able to truly create an authentic recipe. Similar to other ethnic food, I think it takes years of training or a grandma who’s been cooking for a million years to show you how it’s done.

Vegetable Fried Rice |
Vegetable Fried Rice |

However, this vegetable fried rice is about as close as I’ve ever come to the real thing. It’s simply flavored and doesn’t take long to throw together. The key is you must cook the rice ahead of time and let it chill for at least 1 night in the fridge. Using just-cooked rice is seriously disappointing. Trust me.

Vegetable Fried Rice |
Vegetable Fried Rice |

Lately I’ve been loving veggie-packed meals that come together in under 30 minutes and are easy to shop for. I mean, who doesn’t love a good quick and simple meal? With prep and cook time I’d say you could get this finished in 25 minutes, and you’ll even have leftovers for lunch the next day. Not too shabby.

Vegetable Fried Rice |
Vegetable Fried Rice |

I almost always have all of these ingredients on hand each week, but in case you don’t, you can always make substitutions with other vegetables you have in the fridge. It’s a great “pantry” meal with the mix of fresh and frozen ingredients that I’ve used.

And while “fried” is in the title of this recipe and the rice does sort of get fried, it’s actually a super healthy meal. I’ve loaded this with some of my favorite vegetables like Earthbound Farm’s frozen peas, fresh broccoli, and carrots. I just love the vibrancy and texture that those vegetables add.

Vegetable Fried Rice |
Vegetable Fried Rice |

For an added kick of protein I’ve also added shelled edamame. And for a little pop of juice and sweetness I added frozen mango. You may be familiar with adding pineapple to fried rice and other Asian dishes, but I thought I’d switch things up today with mango. It was a welcome change!

This is the type of comforting winter meal I adore and it totally sticks to your ribs.

You’ll see in the instructions that you combine the rice and vegetables together in 2 batches. I know that sounds annoying but it really helps keep the rice from turning mushy and the veggies from going limp. Using a large wok or your largest pan possible also helps!

Vegetable Fried Rice |
Vegetable Fried Rice |

Print Recipe!

adapted from: the Thug Kitchen cookbook

Vegetable Fried Rice

gluten-free, vegan // yields 3-4 large servings

  • 2 1/2 tablespoons refined avocado oil (or other high-heat cooking oil)
  • 2 cups EBF broccoli, chopped into florets
  • 2 1/2 tablespoons gluten-free tamari
  • 1 1/2 tablespoons rice vinegar (or white wine vinegar)
  • 2 teaspoons sriracha
  • 1/2 cup diced yellow onion
  • 1 large EBF carrot, chopped
  • 2 cloves garlic, minced
  • 2-3 teaspoons grated ginger
  • 1 cup EBF frozen peas, thawed
  • 1/2 cup shelled edamame, thawed
  • 4 cups pre-cooked short grain brown rice (chilled for at least 8 hours after cooking)
  • 1 cup EBF frozen mango, thawed and chopped
  • 1/2 cup sliced EBF green onion

Place about 2 teaspoons of oil in a wok or large skillet over medium heat. Once hot, add the broccoli and cook until vibrant green, about 4-5 minutes. Toss every minute or so.

While the broccoli cooks stir together the tamari, rice vinegar, and sriracha. Set aside.

Add the onion and carrot to the broccoli and cook until starting to soften, about 4-5 minutes. Stir every minute or so. Add the garlic and ginger and cook for 30 seconds - 1 minute, stirring constantly.

Add the thawed peas and edamame and cook for 1 minute. Stir a few times. Remove mixture from the wok onto a large plate or baking sheet. Wipe out the pan.

(Have all of your ingredients ready as the next part moves quickly over high heat to avoid soggy rice.)

Set the wok (or large pan) over high heat and add 1 tablespoon of oil. Once hot, add 2 cups of the rice and let fry for about 1 minute (very hot! watch for spattering), tossing a few times. Pour half of the sauce on top. Toss to combine and let cook for about 30 seconds, stirring 2-3 times (you want some of the sauce to soak in, but you don’t want the pan to dry up). Add 1/2 of the veggies back to the pan along with 1/2 of the mango and 2-3 tablespoons of green onion. Cook for about 1 minute until well combined and hot.

Serve hot and top with sriracha, tamari, green onion, sesame seeds, etc. Repeat the same process above with remaining rice and vegetables.

Let cool before storing in a sealed container in the fridge for up to 4 days.



  • It’s very important to use a wok/pan over high heat with high-heat oil. If you don’t do this, the rice will turn mushy. Also, cooking in 2 stages prevents the rice from becoming mushy as well.
  • Thaw and drain your peas and edamame. No boiling is required. Just toss them in the pan as directed.
  • It is crucial to use rice that is chilled and has been pre-cooked, or you’ll end up with soft, mushy fried rice.
  • Long + medium grain rice also works well and will have less stickiness and a more toothsome bite.
  • scant 1 1/4 cups uncooked short grain brown rice = appx. 4 cups cooked
Vegetable Fried Rice |
Vegetable Fried Rice |

One of the best combination of ingredients ever. I will forever be a fried rice lover.


Carrot Soup

I’ve never made carrot soup before. Does that make this weird? You know, me giving you a recipe to my first ever batch of carrot soup? Hopefully not.

Carrot Soup for the soul with fresh ginger, turmeric, and toasted cumin seeds | #vegan

I really wasn’t sure what to expect. I’m sure I’ve eaten carrot soup at one point or another in my life, but I really prefer raw carrots to cooked.

Carrot Soup for the soul with fresh ginger, turmeric, and toasted cumin seeds | #vegan

That is why I decided to also add an apple and a cupful of sweet potato. I didn’t want the carrot flavor to overpower and thought the sweet potato would help make things super silky and smooth and the apple would lend a mellow sweetness.


There are so many ways you can add flavor to carrot soup. Curry is pretty common, as is ginger. I wasn’t in the mood for curry, but what about using fresh turmeric alongside the ginger? I was looking to make a soul warming soup and turmeric fits right into that description.

Besides never making carrot soup before, I’ve also never cooked with fresh turmeric.

I’m letting all my secrets out today!

Fresh turmeric is pricey, I’m not going to lie, but you won’t need more than a 1-2 inch piece which shouldn’t cost more than $1-2. If you can’t find it dried will also work. And if you have any leftover just grated it and throw some into your smoothie. The health benefits of turmeric are aplenty.

Oh, and be careful. Turmeric stains fabric + wooden spoons instantly.

Carrot Soup for the soul with fresh ginger, turmeric, and toasted cumin seeds | #vegan

But the soup needed something beyond ginger and turmeric. Something to make it “pop!”

The one photo I forgot to take was of the toasted cumin seeds. They infuse this soup with an unbelievable amount of flavor, while not overwhelming in the slightest. I prefer their toasted flavor so much more than ground cumin. I can’t quite put into words the difference, so you’ll just have to try it out for yourself. Definitely do not leave them out!

Carrot Soup for the soul with fresh ginger, turmeric, and toasted cumin seeds | #vegan

I want to dive in to that bowl of golden goodness. Next time it’s a double batch. For sure.

Carrot Soup for the soul with fresh ginger, turmeric, and toasted cumin seeds | #vegan

Print Recipe!

Carrot Soup gluten-free, vegan // yields 4 servings (easily doubles)

  • 3 tablespoons unrefined coconut oil
  • 1 teaspoon cumin seeds
  • 1/4 cup minced shallot
  • 2 teaspoons minced garlic
  • 1 tablespoon peeled + grated ginger
  • 2 teaspoons peeled + grated turmeric (or 2/3 teaspoon dried turmeric)
  • 1 1/4 lbs carrots, chopped (about 5 large)
  • 1 heaping cup chopped sweet potato
  • 1 heaping cup chopped apple
  • 4 cups low-sodium vegetable broth
  • 1 1/2 teaspoon pure maple syrup
  • 1/2 – 1 1/4 teaspoons salt
  • 1/4 – 1/2 teaspoon black pepper
  • roasted pepitas + full fat coconut milk (to top, optional)

Heat oil in a small pan over medium-med/high heat. While heating, place a fine mesh strainer over a bowl to catch the seeds and reserve the oil after toasting. Once hot, add the cumin seeds and stir constantly for about 1-2 minutes until toasted. Watch closely. Pour contents through the strainer.

Place reserved oil in a large pot and place it over medium-low heat. Once hot, add the shallot and garlic and cook for 3-5 minutes until starting to soften and lightly brown. Stir in the grated ginger and turmeric for an additional minute. Stir in the carrots, sweet potato, and apple for 1-2 minutes. Pour in the broth and add the toasted cumin seeds, maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over medium-high heat, stirring occasionally, then reduce heat to simmer until carrots and potatoes are tender, about 18-25 minutes (depending on how small you chopped the veggies).

In batches, blend the soup with your blender to a full puree. Be careful when blending, starting on the lowest setting and working to high until fully smooth. The contents will be HOT! Place back in the pot over medium heat, taste, and add more salt/pepper as desired. If you’d like it thinner add a few splashes of veggie broth.

Serve while hot. Top with roasted pepitas (or sliced almonds) and drizzle with full fat coconut milk if desired.

Let cool before storing in a sealed container in the fridge for up to 1 week.


  • Turmeric stains extremely easily, especially fabric and wood.
  • I left the skin on the apple and sweet potato but if you don’t have a high-powered blender you may want to peel the skin.
  • I used no-sodium veg broth and added about 1 1/4 teaspoons salt.
  • Cumin seeds are typically toasted in a dry pan but I wanted to infuse the coconut oil with cumin flavor.
  • I do not recommend subbing ground cumin for the toasted cumin seeds as the flavor is noticeably different.
  • I haven’t tried freezing this, but I imagine it would freeze well in a freezer bag with the air squeezed out for 3-4 months.

Carrot Soup for the soul with fresh ginger, turmeric, and toasted cumin seeds | #vegan

Happy Friday, folks!