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Vegetable Fried Rice

This is a family favorite paired with my Spicy Honey Chicken! So healthy and easy to make. This recipe is a perfect side for any takeout style meal. 

Course Dinner, Lunch
Cuisine American, Chinese
Keyword brown rice, carrots, chinese food, dinner, fried rice, healthy side, healthy takeout, lunch, onion, peas, rice vinegar, soy sauce, vegetable fried rice
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Holly Nicolas

Ingredients

  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Eggs, slightly beaten
  • 1/4 tsp Low-sodium Soy Sauce
  • 2 Cups Brown rice (1 Boil-in-a-bag), cooked
  • 1 Clove Garlic, minced
  • 1/2 tsp Dried Ginger powder
  • 1/2 Small Red or yellow onion, diced
  • 1 Large Carrot, shredded
  • 1/2 Cup Frozen peas
  • 2 Tbsp Low-sodium Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 2 tsp Sesame Oil

Instructions

  1. In a wok or large nonstick skillet, heat 1 tbsp olive oil. Meanwhile, whisk 2 eggs with 1/4 tsp soy sauce in a small bowl. Add eggs to pan. Let sit and cook without stirring until almost set then lightly stir or fold the eggs until finished. Remove eggs and cut up into small pieces on a small plate. 

  2. Add another tbsp of oil to your pan. Add diced onion, garlic, and ginger and cook until onions are slightly softened. Add shredded carrots and peas and cook for a few minutes. 

  3. Add cooked rice, 2 tbsp soy sauce, rice vinegar, and sesame oil. Stir until coated and cook 1-2 more minutes. Add in egg and stir. Cook until everything is warm together. 

  4. Serve along side main dish. Top with sliced scallions (green onions) if desired.