Vegetable Fried Rice

Katelyn Theofanis

Ready in 20 minutes, this fried rice is packed with vegetables and full of umami flavor.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine Asian

Servings servings

Calories 246 kcal

Equipment

Large Skillet

Ingredients

For the Sauce

½ tablespoon toasted sesame oil
3 tablespoon reduced sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon granulated sugar

For the Fried Rice

3 large eggs
1 tablespoon avocado oil plus 1 teaspoon for the eggs
2 carrots peeled and diced small
1 cup mushrooms diced medium
½ cup green bell pepper diced small
¼ cup white onion diced small
2 cloves garlic minced
1 teaspoon freshly grated ginger
4 scallions thinnly sliced
2 cups chilled, cooked rice short-grain white rice or brown rice

Instructions

In a small bowl, combine the sesame oil, soy sauce, rice wine vinegar, and sugar. Whisk to combine, set aside.
In a small bowl, whisk together the eggs. Heat a large nonstick skillet, heat 1 teaspoon of avocado oil. Pour eggs into the pan and stir until scrambled and cooked. Remove from heat. Place scrambled eggs on a small plate, set them aside.
In the same large nonstick skillet over medium heat, add one tablespoon of avocado oil. Add the white onion, garlic, bell pepper, carrots, and mushrooms. Sauté until soft, about 5 -7 minutes. Stir in the ginger, cook for an additional minute.
Pour the 1 tablespoon of toasted sesame oil into the pan with the vegetables. Add the brown rice, green onions, and the sauce. Stir to combine. Continue cooking for an additional 3 – 5 minutes to fry the rice, stirring occasionally.
Stir in the eggs. Remove the pan from the heat. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Notes

Only use chilled rice. Allow the rice to cool in the fridge for at least four hours (preferably over night.)
Feel free to substitute whatever veggies you'd like, just keep in mind cooking temperatures.
Avocado oil can be substituted with another high temp cooking oil.
Possible protein additions (8-oz.): frozen shrimp, cubed pork, sliced chicken.

Nutrition

Calories: 246kcalCarbohydrates: 32gProtein: 9gFat: 9gSaturated Fat: 2gTrans Fat: 1gCholesterol: 140mgSodium: 480mgPotassium: 363mgFiber: 2gSugar: 4gVitamin A: 5487IUVitamin C: 21mgCalcium: 58mgIron: 2mg

Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!