Very Veggie Fried Rice

04.23.2015

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.

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Very Veggie Fried Rice

4 from 1 vote

Yield: About 6 servings

Ingredients

  • 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

Instructions

  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

50 comments

  • 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

  • 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

  • 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

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

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

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

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

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

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