Easy Fried Rice with Pickled Things


Fried rice is a staple in my weekly dinner rotation. It’s what I turn to when I have random bits of veggies lying around and leftover grains. This super simple recipe is extremely adaptable with what protein and veggies you use. The most important part is to use leftover rice that has cooled in the fridge so that you don’t wind up with mushy fried rice. Don’t skip the pickley toppings – they add crunch and brightness to the dish! I love using my broccoli stems but you could use all carrots as well.

Ingredient highlight

Eggs! These little rays of sunshine are a great source of vitamin K and B vitamins. They’re also high in selenium, vitamin D, and choline (an important nutrient for brain health).

Be sure to buy pasture-raised eggs! The amount of healthy omega-3 fats found in the yolks and other nutrients depends on what those chickens were eating! A true sign of a well-fed chicken is a golden yolk. My favorite store-bought brands are Vital Farms and Happy Egg.

I re-tested this recipe using leftover rice and pickled veggies from the Miso Mango Salmon Lettuce Cups (if you have leftover sauce from this recipe, drizzle that on too!).
Servings 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 3 tbsp olive oil, divided
  • 1 bunch scallions, green parts and white parts separated, thinly sliced
  • 2 carrots, peeled and thinly sliced (about 1 cup)*
  • ¾ tsp kosher salt, divided
  • ¼ purple cabbage, thinly sliced (about 2 cups)*
  • 1 head broccoli, roughly chopped (about 2 cups)*
  • 8 large eggs, whisked**
  • 2 cups leftover cooked rice (white or brown)
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1/2 cup toasted chopped peanuts or cashews (or sesame seeds)

For the pickled things (optional):

  • 1 broccoli stem, fibrous outer skin trimmed off, chopped into small pieces (see video)***
  • 1 carrot, peeled, chopped into small pieces***
  • ¼ cup rice vinegar or apple cider vinegar
  • ¼ cup water
  • ½ tsp kosher salt
  • *You essentially can make this using any veggies – about 5 cups worth. We’re cooking the broccoli separately because it cooks quickly and by cooking it alone, you can get more browning on it. To make things easier, you could just add the broccoli into the skillet after the cabbage is cooked.
  • **Don’t worry too much about getting a perfect scramble. You can even just crack the eggs directly into the skillet.  Just gently scramble them in the pan.
  • ***Any raw crunchy veg can be used here – you want about 1 cup worth.


  • If making the pickled things, in a medium bowl, add the broccoli stem and carrot, vinegar, water, and salt. Set aside.
  • In a large non-stick skillet over medium-high heat, add one tablespoon oil. Once the oil is hot and shimmering, add the white parts of the scallions, carrot, and ¼ teaspoon salt. Cook for 2-3 minutes, stirring occasionally, until softened and a little browned in spots. Add the cabbage and cook for 2 more minutes, or until softened, stirring often. Transfer to a large bowl or container (or just move the veg to the side and add the broccoli, see note).
  • Return the skillet to medium-high heat and add a drizzle of olive oil (about 1 teaspoon), broccoli and ¼ teaspoon salt and cook for 1 more minute, stirring occasionally, until broccoli is tender and browned in spots. Transfer to the bowl.
  • Return the skillet to medium-high heat, add 1 tablespoon oil, and swirl to coat the pan. Add the eggs and sprinkle with remaining ¼ teaspoon salt and let cook for 30 seconds, undisturbed, then scramble them up by pulling the sides in and folding the eggs. Once the eggs have formed curds and are mostly cooked through, break them up into smaller curds/chunks and transfer to the bowl.
  • Return the skillet to medium-high heat and add remaining 1 tablespoon oil and cooked rice. Spread into an even layer and cook, undisturbed, for 2 minutes, to lightly toast the rice. If the rice is really dry, you can add a splash of water to hydrate.
  • Stir the veggies and eggs back in along with the ginger, stirring to combine everything. Remove from heat and stir in the soy sauce or tamari, rice vinegar, and half of the green parts of the scallions.
  • Serve topped with the remaining scallions, peanuts or cashews, pickled veggies (if using), and a squeeze of lime. Also delicious topped with sriracha or chile crisp.

Items you can prep ahead (optional)

  • Cook 1 cup rice (or use leftover rice or grains)
  • Chop or thinly slice your 5 cups worth of vegetables (carrot, broccoli, cabbage, etc…)
  • Chop your 2 cups worth of crunchy raw veg + pickle them (broccoli stem, carrot, etc…)
  • Thinly slice 1 bunch scallions
  • Grate 1 tablespoon ginger


  • Use any vegetables you have on hand,  just be sure to chop them all relatively small so they cook evenly. Bell pepper, mushrooms, kale, fennel, etc… would all work great
  • Use chicken or beef instead of eggs. Just substitute about ¾-1 lb of ground or thinly sliced meat for the eggs and follow the recipe. 
  • Make vegan by using tofu instead of eggs.
  • Jasmine rice, short grain brown rice, and farro would all work. Just make sure to use leftovers instead of freshly cooked.


  • Store leftover fried rice in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Leftovers + Repurposing:

  • Reheat the fried rice in a pan or in the microwave.
  • Be sure to top with a squeeze of lime, fresh herbs, nuts, and pickled veg (if using). If nothing else, don’t skip the lime!
  • Heat up leftovers in a pan with oil along with some chopped up kale for a more leafy meal.

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leave your comments!


  1. Myra Phipps

    I can’t get pickling video to work

    • Natalie

      Which video are you referring to? I don’t see one for pickling.


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