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


Very Veggie Fried Rice

4 from 1 vote

Yield: About 6 servings


  • 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. 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.
  2. Stir rice, peas, corn, soy sauce and sesame oil and cook and toss 2 minutes. Serve warm.
  3. *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.
  4. Recipe source: Cooking Classy


  • Averie @ Averie Cooks: I love everything about this and that it’s VERY veggie! Delish! April 24, 2015 at 2:49am Reply

  • Laura Dembowski: This is just my kind of dinner! April 24, 2015 at 6:32am Reply

  • Erin @ Miss Scrambled Egg: Colorful. Healthy. I love everything about this one. :) April 24, 2015 at 2:14pm Reply

  • Cathleen @ A Taste Of Madness: I ADORE fried rice. This looks amazing! April 24, 2015 at 4:42pm Reply

  • donna: OMG this looks awesome April 27, 2015 at 9:03am Reply

  • Rayna V: I made this tonight with Spicy Chicken Thighs with Sweet & Tangy Honey Glaze, and my husband and I were in hog heaven. Both of these recipes are homeruns. I’m so glad to have found you! I was in a cooking rut for a couple months and tired of doing the same old stuff. You’ve saved me the last few weeks. I appreciate the time you put into doing this. Thank you. April 27, 2015 at 7:20pm Reply

    • Jaclyn: I’m so glad you liked this recipe Rayna! The chicken thighs sound delicious! Thanks so much for your comment! April 27, 2015 at 8:17pm Reply

    • Claire: Great suggestion on pairing with spicy chicken thighs! Cooked tonight and it was a yummy combo. July 24, 2017 at 5:32pm Reply

  • Felicia Anne: New to cooking- love the rice but thought the sesame oil flavor was to strong. Can i reduce amout or substitute something else? April 27, 2015 at 8:24pm Reply

    • Jaclyn: You can definitely just reduce the amount next time if you found it to be a little overwhelming. April 27, 2015 at 10:24pm Reply

  • Avra: Are the 3 cups of brown rice measured dry or after cooking? April 28, 2015 at 8:28am Reply

    • Jaclyn: 3 cups are measured after cooking, which I believe is a about 1 cup dry. April 28, 2015 at 10:25am Reply

  • Janie: This is a fantastic recipe! The only thing I changed was to omit the sesame oil as I don’t care for that but everything else I followed exactly. It’s a really fresh, light tasting dish. It was fantastic hot the first night but I’ve had it for lunch cold since then and it’s great like that too. This is a new fav! Thank you!!!! April 28, 2015 at 11:14am Reply

  • donna whitt: All of these recipes look fantastic, hopefully these will help choosing something to cook, I hate trying to come up with something different and delicious. The desserts look awesome. Thanks for sharing. May 6, 2015 at 9:51pm Reply

  • Gold Ademu: Just found this site….supper doppy excited…im going to try this out…so healthy May 9, 2015 at 10:09am Reply

    • Jaclyn: Glad you found my site! I hope you love this fried rice! May 9, 2015 at 7:09pm Reply

  • Susan: Its look awesome colorful im going to try this tonight hope the boys like it June 26, 2015 at 2:44am Reply

  • Kylie Clark: Yum June 26, 2015 at 7:25am Reply

  • Lauren: Made this tonight for dinner. Was a hit, even with a picky eater! Thank you! August 25, 2015 at 6:21pm Reply

    • Jaclyn: I’m happy to hear even he picky eater approved Lauren :)! Thanks for your comment! August 26, 2015 at 5:45pm Reply

  • Alexis: Do you think using drained, canned corn/peas would work just as well? November 1, 2015 at 11:55pm Reply

    • Joanne: I use a frozen mix of peas, carrots, corn, and green beans June 11, 2016 at 2:02pm Reply

  • Carly: Hi Jaclyn,

    I’m new to cooking (usually everything I eat comes frozen and goes into the microwave) but I was wondering how long this would keep for? I’m planning on making it tonight then saving the rest for lunches for the week. November 17, 2015 at 7:57am Reply

  • Diane: Not supposed to eat egg yolks. Can I substitute eggbeaters December 23, 2015 at 9:57am Reply

  • Lisa: Any idea of calorie count? January 31, 2016 at 1:42pm Reply

    • Leanne: I made this and calculated it as 333 calories split into 5 servings. March 10, 2016 at 2:20pm Reply

  • Leanne: Would I be able to use olive oil instead of canola oil? February 25, 2016 at 8:31am Reply

    • Jaclyn: Yes that would be fine. I just opted for canola oil for mild flavor. March 1, 2016 at 6:30pm Reply

  • Melanie: This has become a family favorite of ours! We try to incorporate as many “meatless” meals as we can and this one is definitely a hit! March 8, 2016 at 1:42pm Reply

    • Jaclyn: I’m so glad you’re family has enjoyed it Melanie! March 8, 2016 at 3:48pm Reply

  • Jamie: How would you calculate it for 21 day fix? 1 yellow 1 green and 1 teaspoon? March 14, 2016 at 7:31pm Reply

    • Tiana: I wouldn’t say it would turn out to a full green. Maybe half. Definitely 1 yellow though. Not sure about the amount of oil. January 2, 2017 at 11:18pm Reply

  • Sophie Allsup: made this tonight and added shrimp, delicious! my parents were shocked I cooked something that wasn’t a disaster. March 21, 2016 at 6:17pm Reply

  • Lerissa: This recipe was so easy to make and my husband loved it! I just started getting into trying new thing to cook and Ill definately be saving this one. Thank you so much <3 March 24, 2016 at 10:43pm Reply

    • Jaclyn: Thanks for your comment Lerissa! Glad it was enjoyed! March 25, 2016 at 12:09am Reply

  • Jessica: This was soooo good. I used quinoa instead of brown rice to make sure there was more protein in the meal, since we were not using any other form of protein. Worked really well and made a ton of food! April 17, 2016 at 4:02pm Reply

  • E Ellis: This may sound silly but I didn’t think rice could be reheated ? May 1, 2016 at 11:00am Reply

    • Linda Zook: i reheat rice all the time in the microwave add a little water cover the bowl with plastic wrap with a few holes poked in it fluff it a few time during reheating. August 16, 2016 at 8:04pm Reply

  • Cathy Sue: I just made this dish and it is fun to make, delicious and makes a pretty plate. Thank you so much for sharing. I do have a question:

    Does this dish freeze well? June 1, 2016 at 7:31pm Reply

    • Jaclyn: I’m glad you liked it Cathy! I haven’t ever tried freezing it so I can’t say for sure, sorry! June 2, 2016 at 2:39pm Reply

  • Kris Steen: Thanks for the fantastic recipe, Easy and delicious….. just what I look for in my meals. My husband LOVES this, so we have it at least 2x’s a month with our meals. June 22, 2016 at 6:28pm Reply

    • Jaclyn: I love that! Thanks for the review! June 23, 2016 at 11:45am Reply

  • Peggy: I’m sorry it took me so long to try this recipe, it is just awesome. I tried when we had family and friends over. Talk about second and third helpings. Everyone loved it and were asking for the recipe. I’ll definitely be doing this one again. July 9, 2016 at 12:32pm Reply

    • Jaclyn: So happy it was enjoyed Peggy! July 11, 2016 at 2:48pm Reply

  • Anne: Could this be broken down into smart points, I would really like to make this. January 29, 2017 at 6:10pm Reply

  • Jamie: My whole family LOVES this recipe. Does it freeze well? February 3, 2017 at 7:13pm Reply

  • Joyce: Sounds fabulous; my favorite local grocery store offers vegetables they chop finely–that is, some of the “back room” staff is assigned to chopping various vegs very finely; broccoli, cauliflower, bell peppers, celery and onions among them–so I’m going to take advantage of those, along with the corn, peas and carrots you’ve put in, and saute them all in a combination of olive oil and avocado oil. Also, just as a matter of interest, “Minute” brand rice now offers a medley package of brown/red/wild rice with quinoa mixed in. There are four packets of the mix in each box, and I cook it with a combination of chicken broth and (Campbell’s) French onion soup, not water. Delicious stuff!! I’m going to use that in the fried rice, not liking soy sauce at all; should be a mighty good, veggie “overload” sort of dish :-) February 4, 2017 at 10:28am Reply

  • Beth B: As I’m trying to watch carbs, I’m going to make this recipe using riced broccoli. We love riced cauliflower, too. I find that, if I add a smaller portion of rice along with the riced veggies, it’s hard to tell the difference in a recipe. We find them delicious and healthy. I love the idea of adding chicken or shrimp, too. Sounds like a win! April 1, 2017 at 3:34am 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

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

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