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Vegetable Fried Rice with Brown Rice and Egg in a black wok.

Vegetable Fried Rice with Brown Rice and Egg

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.
Course Main Course, Side Dish
Cuisine Asian
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 191kcal


  • 1 tablespoon canola oil 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


  • 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.
  • Stir in the rice. Clear a space in the middle of the pan by moving the rice and vegetables to the edges.
  • Crack the egg into the space and scramble until hardened, about 1 minute. Stir into rice and vegetables.
  • 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.


Calories: 191kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 297mg | Potassium: 222mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3384IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg