Vegetable Fried Rice with Brown Rice and Egg

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Put your leftover rice to work! Vegetable Fried Rice is faster, cheaper, and easier than buying takeout! It only has 6 ingredients and takes less than 10 minutes from start to finish.

When life hands you extra rice, make Vegetable Fried Rice.

This Vegetable Fried Rice is faster, cheaper, and easier than buying takeout! It only has 6 ingredients and takes less than 10 minutes from start to finish.

Put your leftover rice to work! Vegetable Fried Rice is faster, cheaper, and easier than takeout, ready in 10 minutes or less with just 6 ingredients.

This quick and easy vegetarian main dish (or loved-by-anyone side dish) is ready in 10 minutes or less (assuming you have leftover brown rice on hand).

When it comes to brown rice, I’m obsessed with the short grain kind. It’s so, well, CHEWY. I was directed to short grain brown rice by my friend (and cooking muse) Becca after she prepared it for my husband and me one evening.  Short grain brown rice is not the easiest thing to find, and I’ve only ever seen it at Whole Foods.

Becca’s other trick that she so generously shared is to cook the rice in chicken broth instead of in water (use vegetable broth to keep this dish vegetarian).  This extra flavoring means that right out of the pot, your brown rice already tastes better than you thought it would.  I make the rice well ahead of time so when I’m ready to cook, it’s waiting for me.  I tend to make large batches of rice so it is available for eating throughout the week.

Put your leftover rice to work! Vegetable Fried Rice is faster, cheaper, and easier than takeout, ready in 10 minutes or less with just 6 ingredients.

As for the rest of the ingredients, I always start with frozen peas, carrots, and onions in the pan.

I soften them up, stir in the rice, and then clear out an empty space in the middle of the pan.  This is how I see them make fried rice at Hibachi restaurants.

In the space, I crack an egg and scramble it up right there.  A few shakes of sauce soy, a few sprinkles of garlic powder, and the fried rice is ready!  Other fried rice recipes use oyster sauce, ginger, or sesame oil, but I find they just muddle the dish.  If I have scallions on hand, they make a pretty garnish.  If not, no big deal.

Fast, easy, and DELICIOUS!

Put your leftover rice to work! Vegetable Fried Rice is faster, cheaper, and easier than takeout, ready in 10 minutes or less with just 6 ingredients.

Save this Vegetable Fried Rice with Brown Rice and Egg to your “Side Dishes” Pinterest board!

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Vegetable Fried Rice

Yield: 4 servings

Cook Time: 10 min

Total Time: 10 min

Put your leftover rice to work! Vegetable Fried Rice is faster, cheaper, and easier than takeout, ready in 10 minutes or less with just 6 ingredients.

Ingredients:

  • 1 tablespoon canola or olive oil
  • 1 cup frozen peas and carrots mix
  • 1/2 cup frozen pearl onions
  • 2 cups cooked brown rice
  • 1 egg
  • 1-2 tablespoons soy sauce
  • 1-2 teaspoons garlic powder

Directions:

  1. In a large skillet or wok, heat the oil over medium-high heat until shimmering. Add peas, carrots, and onions and cook until softened, stirring occasionally, about 3 minutes.
  2. Stir in the rice. Clear a space in the middle of the pan by moving the rice and vegetables to the edges.
  3. Crack the egg into the space and scramble until hardened, about 1 minute. Stir into rice and vegetables.
  4. Pour 1 tablespoon soy sauce evenly over the top of the rice and sprinkle with 1 teaspoon garlic powder; toss to combine until heated through. Taste and adjust seasonings with additional soy sauce and garlic powder as desired. Serve immediately.

6 comments

  1. How is this a 10 minute recipe? you still have to cook the rice `40 min

    • The idea of the recipe is that you would be using leftover rice that you already have on hand. In my own experience, I would never set out to make fried rice and start off by making rice. That’s just way too much work! There is something really great that happens to rice when it sits in the refrigerator overnight and then you make fried rice with it the next day. I think it is less sticky, maybe. In any case, I will fix up my blog post so there is no misleading text, and I’ll change the recipe to say “leftover cooked rice” and I hope this is helpful. Thank you for your feedback and sorry about the confusion.

  2. Thank you so much for this recipe!  It is nutritious, inexpensive, and most of all delicious. (Not to mention that this is extremely easy.)

    I will definitely be making this again!

  3. You can substitute the soy sauce with Braggs liquid amino for more health benefits. This sounds good. I’ve made something similar, I also add water chestnuts.

    • First – water chestnuts! My favorite. My husband inexplicably doesn’t like them, I have no idea why. They are so good. Second, I haven’t tried liquid aminos yet but I’ve heard such good things about it. All my friends use it. I must try it!

  4. Pingback: 24 Homemade Chinese Take Out - The Cookie Rookie

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