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!
Recipe by Modern Mom's Kitchen Academy at