Spring Vegetable Fried Rice


  • 3 Tbsp oil
  • 1 head broccoli
  • 1 cup peas
  • 1 cup carrots
  • 1 cup mushrooms
  • 2 green onions (or half a medium yellow onion)
  • 1 cup cooked chicken, pork, scrambled egg, tofu, or tempeh
  • 3 cups cooked and cooled brown rice
  • 2 Tbsp tamari (soy sauce)
  • Optional seasonings: 1 or more tsp of fish sauce, minced garlic, or minced ginger, based on personal preference
  • Optional garnish: fresh basil, crumbled nori, pea shoots, or nasturtium petals


  1. Cut all vegetables and protein into bite-sized pieces.
  2. Heat oil in a large skillet over med-high heat.
  3. When oil begins to shimmer, add all vegetables and proteins.
  4. Cook, stirring occasionally, until vegetables begin to soften and brown, about 2 minutes.
  5. Before adding rice, make sure there is still oil visible in pan—if not, add an additional 1-2 Tbsp.
  6. Add rice to pan, making sure to break up any clumps.
  7. Add tamari and optional seasonings and stir well.
  8. Let sit without stirring for a minute to get rice crispy.
  9. When rice starts to brown and look crispy, stir and repeat step 8 until desired texture is achieved. (If using a metal skillet—rather than nonstick or cast-iron—scraping with a metal spatula may help to get all the mixture off of the skillet.)
  10. Taste and adjust seasoning if necessary.
  11. Serve in shallow bowls and top with optional garnish.


  • If vegetables start to burn, the pan is too hot.
  • If rice doesn’t get crispy, the pan is too cool.
  • If everything sticks to the pan, there isn’t enough oil or the pan is too cool.
  • Don’t give up! Adjust heat and/or seasonings, keep calm, and cook on!

Thanks to Sal Daggett, Farm Table’s produce manager and an area farmer, for this recipe!

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