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    Home » Recipes » Stir Fry Recipes » Veggie Stir Fry With Rice

    Veggie Stir Fry With Rice

    Published: Dec 28, 2021 by Jenna Passaro · This post may contain affiliate links.

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    Stir Fry With Rice Recipe photos with text overlay

    This is a great leftover rice recipe idea. It’s a simple veggie stir fry with rice that’s ready in about 15 minutes. If you’re wondering what to do with leftover rice, you’ll love this healthy, vegetarian dish made with soy sauce and avocado. Let’s make it…

    Veggie Stir Fry With Rice Using Leftover Rice And Vegetables

    Table of Contents

    • Why this leftover rice stir fry recipe is so good…
    • Ingredients
    • How to make a veggie stir fry with rice
    • FAQs
    • Meat thermometer recommendations
    • Are you a foodie, too?
    • Veggie Stir Fry With Rice Recipe | Sip Bite Go

    Why this leftover rice stir fry recipe is so good…

    • It’s a feel good, healthy vegetable dish. 
    • Great way to use leftover rice. 
    • It’s an easy side dish idea for chicken, steak, or fish.
    • One of the best ​​leftover rice recipes. 
    • Includes a video for beginners who are new to making stir frys (scroll to bottom of page). 

    Ingredients

    Here’s what you need to make this simple vegetable rice stir fry.

    Infographic with ingredients for making a stir fry with leftover rice and vegetables Sip Bite Go

    Rice and vegetable stir fry base

    • Olive Oil
    • Carrot
    • Onion
    • Pepper
    • Cooked rice (brown or white ​​freshly cooked rice or leftovers)
    • Water
    • Soy sauce

    For garnishing

    • Avocado
    • Sesame seeds
    • Parsley or cilantro
    • Sriracha sauce if you like things spicy

    More ideas for stir fry ingredients

    • Broccoli
    • Baby corn
    • Water chestnuts
    • Bell pepper
    • Green onions (a tablespoon diced – also see this green onion dip)
    • Drizzle of oyster sauce
    • Bean sprouts (about ¼ or ½ cup sprinkled on top)
    Veggie Stir Fry With Rice Using Leftover Rice

    How to make a veggie stir fry with rice

    Now I’ll walk you through how to sauté stir fry vegetables with leftover rice…

    Infographic with captions and instructions on making a stir fry with cooked rice and vegetables
    1. Heat a medium or large wok or frying pan on the stove to medium high heat.
      Add the olive oil, diced carrots, onions, peppers and any other vegetables to the pan or wok. Stir every couple of minutes, for about 10 minutes, until the vegetables are soft and beginning to brown. 
    2. Add rice, water, and soy sauce to the stir fry vegetables.
      Turn the heat on the stove down to medium. Cook, stirring occasionally so the veggies don’t burn, until rice has completely evaporated from the pan, about 2-3 minutes. 
    3. Transfer to a plate and garnish with avocado, sesame seeds, parsley or cilantro and sriracha sauce as desired. Enjoy!
    Recipe using leftover rice in a stir fry with carrots onions and avocado

    Want to add protein to make it a bigger meal? Pair this veggie fried rice recipe with pan grilled chicken or coulotte steak.

    FAQs

    Do you need a wok for making stir fried rice recipes?

    No, you don’t need a wok like the one used in my video demonstration (the Fissler Wok-Pan) – although, I recommend getting one if you’re into stir fry recipes. Instead, you can fry the rice and veggies in a large skillet or frying pan.

    Closeup shot of Stir Fry With Cooked Rice And Vegetables

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    Meat thermometer recommendations

    Every home chef needs a reliable meat thermometer to cook food perfectly. 

    On Sip Bite Go, you’ll often see me using:

    1. Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
    2. ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill. 

    It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature. 

    How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.

    While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!

    Are you a foodie, too?

    Hey home chefs, hope that answers all your questions about how to make a tasty stir fry recipe using leftover rice. Also check out my frozen veggie stir fry recipe – it’s an easy dish, too.

    Before nailing exactly how to bring rice “back to life” after it’s been in the refrigerator, we always ended up throwing out day-old rice, because it would get so hard and dry. This method of cooking rice in a stir fry is now one of my favorite healthy lunch ideas.

    If you don’t follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection. 

    Veggie Stir Fry With Rice Using Leftover Rice And Vegetables

    Veggie Stir Fry With Rice Recipe | Sip Bite Go

    This is a great leftover rice recipe idea. It’s a simple veggie stir fry with rice that’s ready in about 15 minutes. If you're wondering what to do with leftover rice, you'll love this healthy, vegetarian dish made with soy sauce and avocado.
    5 from 2 votes
    Print Pin Rate
    Course: lunch, side, Side Dish
    Cuisine: Asian
    Diet: Vegan, Vegetarian
    Cook Time: 15 minutes
    Total Time: 15 minutes
    Servings: 1
    Calories: 417kcal
    Author: Jenna Passaro

    Equipment

    • Fissler Frypan (aka 12” Wok-Pan)

    Ingredients

    Rice and vegetable stir fry base

    • 1 tsp olive oil substitute ghee
    • 1 medium carrot diced 1” chunks
    • ¼ medium onion diced 1” chunks (yellow)
    • ¼ medium pepper red, yellow or green bell pepper
    • ¼ cup rice cooked white or brown (rice leftovers is perfect)
    • 2 tbsp water
    • 1 tsp soy sauce

    For garnishing the stir fry with rice

    • ½ small avocado
    • 1 tsp sesame seeds
    • 1 sprig parsley fresh (substitute cilantro)
    • 1 tsp sriracha sauce optional

    Instructions

    • Heat a medium or large wok or frying pan on the stove to medium high heat. Add the olive oil, diced carrots, onions, peppers and any other vegetables to the pan or wok. Stir every couple of minutes, for about 10 minutes, until the vegetables are soft and beginning to brown.
    • Add rice, water, and soy sauce to the stir fry vegetables. Turn the heat on the stove down to medium. Cook, stirring occasionally so the veggies don’t burn, until rice has completely evaporated from the pan, about 2-3 minutes.
    • Transfer to a plate and garnish with avocado, sesame seeds, parsley or cilantro and sriracha sauce as desired. Enjoy!

    Video

    Notes

    See the recipe: https://sipbitego.com/veggie-stir-fry-rice
    See the recipe video for making a veggie stir fry with leftover rice on Sip Bite Go’s YouTube.

    Nutrition

    Calories: 417kcal | Carbohydrates: 55g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 496mg | Potassium: 813mg | Fiber: 10g | Sugar: 5g | Vitamin A: 10430IU | Vitamin C: 20mg | Calcium: 76mg | Iron: 2mg
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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