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…
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.
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)
How to make a veggie stir fry with rice
Now I’ll walk you through how to sauté stir fry vegetables with leftover rice…
- 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!
Want to add protein to make it a bigger meal? Pair this veggie fried rice recipe with pan grilled chicken or coulotte steak.
FAQs
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.
New recipes and foodie guides….
- Tri tip (it’s so good!)
- Homemade pizza
- Smoked wings
- Traeger pizza
- Pan grilled chicken
- Bacon wrapped hot dogs
- Potato side dishes
- Pasta side dishes
- Baked brisket
- Sous vide frozen steak
- Cooked chicken temp guide
- Jalapeno ranch sauce
- Sous vide pork chops
- Coulotte steak
- GUIDE: How to make hamburger patties
- GUIDE: Aerogarden
- Best restaurants in Portland
- Blackstone griddle recipes
Grill and smoker recipes…
- Grilled chicken wings
- Smoked pizza
- Smoked chicken
- Smoked tri tip
- Traeger pulled pork
- Smoked turkey breast
- Smoked chicken wings
- Smoked ham
- Flank steak marinade
- Skirt steak marinade
- Smoked mac and cheese
- Smoked chicken breast
- Grilled broccoli
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:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- 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 Recipe | Sip Bite Go
Equipment
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!
Leave a Reply