Very Veggie Fried Rice


Who doesn’t love fried rice? It’s a classic Chinese take out side that no one can resist! This time around we are making it healthier by swapping out the white rice with brown, omitting the ham and packing in the veggies. You get a veggie overload in this rice and you are going to love it! And it’s so filling that you could even count this as your main dish instead of just a side. If you really wanted to you could even dice up some chicken breasts into small pieces and cook those in the wok first, set them aside and then add them back in when you add the rice. It’s so good as it is though that is really doesn’t need any thing else added to it!

Very Veggie Fried Rice | Cooking Classy

It may require a bit of chopping but the rest is a breeze. I recommend making the rice the day before as it will absorb the sauce better, if you didn’t plan that far in advance though no big deal. It’s not going to ruin it if you didn’t, you may just want to stir fry a bit longer at the end to help the excess moisture evaporate.

Since I made this a few days ago and we devoured it in no time I already can’t wait to make this again! I think this may just become a regular for us.


Very Veggie Fried Rice | Cooking ClassyVery Veggie Fried Rice | Cooking ClassyVery Veggie Fried Rice | Cooking Classy

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Very Veggie Fried Rice

4.67 from 3 votes

A flavorful, colorful, veggie packed fried rice! Made with brown rice and loaded with veggies instead of ham for a healthier alternative.

Course: Main Course
Cuisine: American
Keyword: fried rice
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 424 kcal
Author: Jaclyn


  • 3 cups cooked and chilled brown rice*
  • 2 Tbsp canola oil
  • 1 cup diced carrots (dice somewhat thin)
  • 1 cup chopped yellow onions
  • 4 cloves garlic , minced
  • 1 Tbsp peeled and minced fresh ginger
  • 1 1/2 cups small diced broccoli florets
  • 3/4 cup small diced red bell pepper
  • 4 large eggs
  • 3/4 cup frozen petite peas , thawed and drained
  • 3/4 cup frozen petite corn , thawed and drained
  • 3 - 4 Tbsp soy sauce , to taste
  • 1 Tbsp sesame oil


  1. Heat oil in a large non-stick wok (or large, deep skillet) over medium-high heat. Add carrots, onions, garlic and ginger and saute 3 minutes.
  2. Add broccoli and bell pepper and saute until veggies are soft, about 3 - 4 minutes. Move veggies over to one side of the pan, crack eggs into opposite side and scramble and cook through.
  3. Stir rice, peas, corn, soy sauce and sesame oil and cook and toss 2 minutes. Serve warm.
  4. *I like to cook the brown rice with a little less water than listed on the package so it's not so moist and absorbs the soy sauce and moisture from the veggies better. It also works best if you can prepare the rice a day in advance.
  5. Recipe source: Cooking Classy
Nutrition Facts
Very Veggie Fried Rice
Amount Per Serving
Calories 424 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Cholesterol 163mg 54%
Sodium 102mg 4%
Potassium 645mg 18%
Total Carbohydrates 56g 19%
Dietary Fiber 7g 28%
Sugars 8g
Protein 13g 26%
Vitamin A 139.1%
Vitamin C 102.3%
Calcium 8.7%
Iron 14.9%
* Percent Daily Values are based on a 2000 calorie diet.


  • Muhammad W. Abbas: Easy to prepare and delicious November 2, 2018 at 12:59pm Reply

  • lily beltrán: Gracias por la receta del arroz frito vegetariano se ve super delicioso. July 24, 2018 at 7:58am Reply

  • Nancy: You can also use frozen brown rice , they sell a 3 pack at Trader Joe’s, organic and regular July 23, 2018 at 7:02pm Reply

  • Mrs.Norton: How do you cook the rice ? With the mixture of vegis or boil it before? March 2, 2018 at 12:41pm Reply

  • Kel-leigh Tate: Loved! Omitted sesame oil and canola oil.Instead olive oil. I added broccoli slaw, cauliflower, sesame seed, and quinoa. February 19, 2018 at 12:07am Reply

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