Vegetable Fried Rice

Easy Vegetable Fried Rice that is loaded with color and variety! This tasty healthy fried rice recipe is a magnificent side dish, or – do I daresay? – main dish!

I often find myself craving vegetable stir fry (shocker)…in the form of fried rice (make sense?)

When I was a kid, my favorite food was fried rice. When my mom would bring Chinese takeout home for dinner, I’d request she triple up on the fried rice, because, I couldn’t care less about General Tso’s Chicken, Chicken Chow Mein, or Mongolian Beef.

All I wanted was the carbs.

The vegetable-to-rice ratio in this application is so on point that it brings me great joy. 

Basically we’re looking at a heaping mound of sautéed vegetables with a rice chaser…just the way I like it.

I take a non-traditional approach to this recipe, as I use brown rice instead of white rice, and my cooking technique is slightly different to reduce the cooking time. 

Pro Tip: Cook the rice the day before you make this recipe, as traditional fried rice is prepared using leftover rice. 

If you don’t have cooked rice on hand and want to make the recipe right now, no worries. You’ll need 1 ½ cups of dry (uncooked) rice, which equates to about 4 to 5 cups of cooked rice.

Let’s dive into the ingredients needed for this healthy fried rice recipe.

Vegetable Fried Rice Ingredients:

Rice: I use sprouted brown rice to make this a complex carbohydrate situation. I do love white rice as well, but I tend to stick to brown rice ordinarily to get that slow-burning fuel. 

If you want to take the traditional approach to fried rice, use white rice. Regardless of whether you use brown or white rice, steam it up the night before you make this recipe if possible, as fried rice gets its amazing texture from using leftover cooked rice.

Vegetables: Onion, garlic, bell pepper, broccoli, ginger, green onion, peas, baby spinach (optional). This combination of veggies makes for a magical all the textures, all the flavors, fresh and funky situation. 

You can make a variety of veggie swaps here. Consider using bok choy, cauliflower, celery, or zucchini for example.

Oil: We need high-temperature cooking oil to stir fry the veggies. I use avocado oil because it has a neutral flavor and a high burn point.

Seasonings: Coconut aminos (or liquid aminos or soy sauce), fish sauce (optional), and sea salt. This combination brings the umami flavor to the fried rice and also enhances the flavors all the way around. 

You can skip the fish sauce if you don’t have it (but I do recommend it!), and you can use coconut aminos for a soy-free option or liquid aminos or soy sauce depending on which one you like.

Eggs: Fried rice without scrambled eggs is no fried rice at all! 😉 We scramble up a few eggs and mix them into the veggie fried rice for a pop of creamy texture and protein.

How to Make Vegetable Fried Rice:

Cook the brown rice one to two days ahead of time (fried rice is typically made using leftover cooked rice). If you’re just now coming to this recipe and you don’t have leftover rice on hand, no worries – you can make it now.

Add 2 ½ tablespoons of the avocado oil to a large skillet or wok and add the yellow onion. Sauté, stirring occasionally, until softened, about 5 minutes.

Add the bell pepper, broccoli, carrot, ginger, garlic, broccoli, green onion, and peas, and stir well. Cover the skillet and cook for 3 to 5 minutes, or until the veggies reach your desired level of done-ness.

Stir the cooked brown rice into the skillet with the vegetables until everything is well combined.

Stir in the coconut aminos (or liquid aminos), fish sauce, and sea salt. Taste the rice for flavor and add more aminos, fish sauce, or sea salt, to taste.

If adding spinach, do so now and cover the skillet for a few minutes, until the spinach has wilted.

Add the remaining ½ tablespoon of oil to a small skillet and heat over medium-high. Pour the beaten eggs into the hot skillet and cook, stirring occasionally, until the scrambled eggs are cooked through.

Stir the scrambled eggs into the vegetable fried rice, and serve.

That’s it! Your ticket to amazing, nutritious fried rice that is soy-free and loaded with Vitamins and minerals.

I hope you enjoy this pile of vegetation as much as I do!

More Fried Rice Recipes:

• Kimchi Fried Rice 
• Red Curry Fried Rice
• Pineapple Fried Rice  
• Turmeric Chicken Fried Rice 

Enjoy this healthy fried rice!

Vegetable Fried Rice

5 from 1 vote

Vegetable-packed Healthy Fried Rice recipe with brown rice, broccoli, bell pepper, carrots, ginger, and more! Fresh, flavorful, amazing side dish or main dish!

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Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings: 6 Servings

Ingredients

• 1 1/2 cups uncooked brown rice 4 cups cooked
• 3 tablespoons avocado oil divided
• 1 small yellow onion chopped
• 1 red bell pepper chopped
• 1 large crown broccoli chopped into florets
• 2 cups carrot chopped or grated
• 2 tsp fresh ginger peeled and grated
• 5 cloves garlic minced
• 1 bunch green onions chopped
• 1 cup green peas frozen or canned
• 3 to 4 Tbsp coconut aminos liquid aminos or soy sauce, to taste
• 2 tsp fish sauce optional
• ½ tsp sea salt to taste
• 2.5 ounces baby spinach optional
• 3 large eggs well beaten and scrambled

Instructions

• Cook the brown rice one to two days ahead of time (fried rice is typically made using leftover cooked rice). If you’re just now coming to this recipe and you don’t have leftover rice on hand, no worries - you can make it now.
• Add 2 ½ tablespoons of the avocado oil to a large skillet or wok and add the yellow onion. Saute, stirring occasionally, until softened, about 5 minutes. Add the bell pepper, broccoli, carrot, ginger, garlic, broccoli, green onion, and peas, and stir well. Cover the skillet and cook for 3 to 5 minutes, or until the veggies reach your desired level of done-ness.
• Stir the cooked brown rice into the skillet with the vegetables until everything is well combined. Stir in the coconut aminos (or liquid aminos), fish sauce, and sea salt. Taste the rice for flavor and add more aminos, fish sauce, or sea salt, to taste.
• If adding spinach, do so now and cover the skillet for a few minutes, until the spinach has wilted.
• Add the remaining ½ tablespoon of oil to a small skillet and heat over medium-high. Pour the beaten eggs into the hot skillet and cook, stirring occasionally, until the scrambled eggs are cooked through.
• Stir the scrambled eggs into the vegetable fried rice, and serve.

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Nutrition

Serving: 1of 6 · Calories: 333kcal · Carbohydrates: 48g · Protein: 10g · Fat: 11g · Fiber: 6g

Author: Julia

Course: Lifestyle

Cuisine: Chinese

Keyword: brown rice, Chinese food, healthy fried rice, side dish, Vegetable Fried Rice

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