Vegetable Fried Rice Recipe

Vegetable Fried Rice Recipe

How To Make Vegetable Fried Rice

Cook up a healthy bowl of vegetables for dinner with this tasteful fried rice recipe! It’s loaded with hearty veggies and seasonings for a flavorful dish.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes



  • tspavocado oil,or safflower oil, divided
  • 2eggs,whisked together
  • 1small white onion,finely chopped
  • 2medium carrots,finely chopped
  • 2cupssnow peas,with asparagus, broccoli, cabbage, bell pepper, fresh/frozen peas, or any additional veggies, cut into very small pieces
  • ¼tspsalt,more to taste
  • 1tbspfresh ginger,grated or finely minced
  • 2large garlic cloves,pressed or minced
  • pinchred pepper flakes
  • 2cupsbrown rice,cooked
  • 1cupspinach,and/or baby kale or tatsoi, optional
  • 3green onions,chopped
  • 1tbspreduced-sodium tamari,or soy sauce
  • 1tsptoasted sesame oil
  • chili-garlic sauce,or sriracha, for serving, optional


  1. Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds.

  2. Immediately add 1½ teaspoons of oil, then swirl the pan to coat the bottom.

  3. Add the scrambled eggs, then swirl the pan to cover the bottom. Cook until they are just lightly set, flipping or stirring along the way.

  4. Transfer the eggs to a bowl, then wipe out the pan with a heat-proof spatula.

  5. Return the pan to heat, then add 1 tablespoon of oil.

  6. Add the onion and carrots, then cook, stirring often, for 3 to 5 minutes, until the onions are translucent and the carrots are tender.

  7. Add the snow peas and other vegetable mix and salt. Continue cooking, stirring occasionally, for 3 to 5 minutes, until the vegetables are cooked through and turning golden.

  8. Use the edge of the spatula or a spoon to break up the scrambled eggs into smaller pieces.

  9. Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs.

  10. Return the pan to heat, then the remaining 1 tablespoon of oil.

  11. Add the ginger, garlic and red pepper flakes, then cook for 30 seconds, until fragrant while stirring constantly.

  12. Add the rice, then mix.

  13. Cook, stirring occasionally, for 3 to 5 minutes, until the rice is hot and starting to turn golden on the edges.

  14. Add the spinach, other greens, and the green onions, then stir to combine.

  15. Add the cooked vegetables and eggs, then stir to combine.

  16. Remove the pan from the heat, then stir in the tamari and sesame oil.

  17. Divide the vegetable rice into bowls.

  18. Serve with chili-garlic sauce or sriracha on the side, and enjoy!


  • Calories: 885.20kcal
  • Fat: 15.25g
  • Saturated Fat: 3.16g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 6.73g
  • Polyunsaturated Fat: 4.22g
  • Carbohydrates: 161.71g
  • Fiber: 10.95g
  • Sugar: 7.08g
  • Protein: 25.18g
  • Cholesterol: 159.96mg
  • Sodium: 885.25mg
  • Calcium: 181.32mg
  • Potassium: 1054.32mg
  • Iron: 7.48mg
  • Vitamin A: 209.47µg
  • Vitamin C: 89.95mg
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