Coconut Ginger Veggie Fried Rice

This Coconut Ginger Veggie Fried Rice is hands down one of my kids favorite dishes.

There are tons of recipes for fried rice out there, but I created a really pared down version that I think is super kid friendly.  Since I am using ginger as the only fresh spice I try not to skip the coconut oil because it adds such great flavor. If you don't usually have coconut oil on hand I urge you to pick some up, not only is it awesome in this dish but it is also amazing to bake with. 

By far my favorite time to make this recipe is when I have leftover rice either from another meal or from take-out. If your good at planning ahead that will shave off some leg work and you will feel like you are just tossing this recipe together.

This Freezes absolutely perfect too. I almost always make a double batch and freeze half for a quick dinner or side dish. ​


  • Prepare recipe as direct below.
  • Place cooled rice​ in either one large freezer zip lock bag or 2 smaller ones for side dish size servings.
  • Place in freezer for up to 3 months.


  • ​I tear bag away from frozen rice and place the frozen rice block in a glass microwave bowl. Cover bowl with a moisten paper towel and microwave for approximately 3-5 minutes. Because your portion size and microwave will be different than mine, I suggest heating rice one minute at a time, stirring in between each minute. Microwave one minute at a time until just hot and being careful not to over cook. If you feel like rice has a firm texture, add one tablespoon water to the bowl during microwaving. 
  • Don't like the microwave? Thaw rice on counter (takes about 2-3 hours.) Place thawed rice in a non-stick skillet and warm over low heat. I will add 1-2 tablespoon of water mid way through cooking. You can add more water if you feel the rice is firm. 

(Best part: I get to feel smug about getting this many vegetable into my kids in just one meal ) 

Coconut Ginger Veggie Fried Rice
Prep time
Cook time
Total time
Make a big batch of this fragrant fried rice and have it on hand for lunches all week.
Serves: serves 4-6
  • 3 cups vegetables diced small (below are the veggies I use but know that you can swap or experiment. Just make sure you have a total of 3 cups.)
  • carrots
  • onions
  • red pepper
  • broccoli (chopped into small florets)
  • frozen peas (not diced)
  • spinach or bok choi (shredded or sliced thin)
  • scallion (sliced thin)
  • 4 cups cooked rice
  • 2 TBLS coconut oil (or vegetable oil)
  • ½ c. soy sauce
  • 2 TBLS sesame oil
  • 2 TBLS grated fresh ginger
  1. Cook rice according to package directions. ( I use a rice cooker.) Feel free to use leftover rice from another meal or from take out as well. If I make the rice fresh, I refrigerate it while I prepare the other ingredients. (making the rice the night before works great too.)
  2. Dice carrots, onions, and red pepper into into very small uniform pieces, chop broccoli into small florets, If using leafy greens like spinach or bok choi slice them into ribbons along with scallions.
  3. Heat one TBLS. of coconut oil into large wok pan (or your largest sauté pan.) Starting with all the hard vegetable (carrots, onions, and peppers, broccoli) sauté over medium/high heat until mostly tender. this takes about 5 minutes.
  4. Remove veggies from pan.
  5. Keeping heat at med/high, put same pan back on burner and add another TBLS of coconut oil. Dump rice in and spread out to cover pan. Cook the rice to lightly fry bottom layer. This means after you spread it you will want to let it sit with out stirring it so it has a chance to crisp and brown on the bottom. Once the bottom layer of the rice is lightly fried and slightly browned in color, stir and repeat the process. Since the rice has a lot of starch keep and eye out to make sure the bottom of the pan isn’t burning. (if it looks like it is getting too dark, add a couple tablespoons of water to the pan and scrape the bottom of the pan to get the darker bits up.)
  6. Once your rice is slightly fried, add cooked veggies back into pan.
  7. Add in all other softer veggies including greens, peas, and scallions. Cook rice and veggies for approximately 5 more minutes or until greens have wilted.
  8. Add in grated ginger, soy, and sesame oil. Stir to combine.
  9. Taste the rice and adjust the seasoning. You may need to add a bit more soy or ginger depending on your taste preference. We keep it mild as the kids devour it this way!

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  • September 8, 2015
  • Recipe

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