Very Veggie Fried Rice

April 23, 2015

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This Veg Fried Rice is a colorful side dish no one can resist! It’s made with brown rice and is loaded with veggies. Add this vegetable fried rice recipe to your weekly recipe rotation now! 

Veg fried rice in a skillet with wooden spoon

Easy Veg Fried Rice

Who doesn’t love fried rice? It’s a classic Chinese takeout 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 vegetable fried rice recipe 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 it really doesn’t need any thing else added to it!

This veg fried rice may require a bit of chopping, but the rest is a breeze. I recommend making the brown rice the day before as it will absorb the sauce better, but 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.

vegetable fried rice ingredients

Vegetable Fried Rice Ingredients

What I love about this fried rice recipe is that it incorporates both frozen and fresh vegetables, which means you likely have most of the ingredients on hand already. For this veg fried rice recipe, you need:

  • Cooked brown rice
  • Canola oil
  • Carrots
  • Yellow onion
  • Garlic
  • Fresh ginger
  • Broccoli
  • Red bell pepper
  • Eggs
  • Frozen peas
  • Frozen corn
  • Soy sauce
  • Sesame oil

How to Make Vegetable Fried Rice

  • Prep the veggies (dice the onion, chop the bell pepper, etc).
  • Heat oil in a skillet over medium-high heat, then add the carrots, onion, garlic and ginger.
  • Add broccoli and bell pepper and sauté until the veggies are soft.
  • Move the veggies to the side of the skillet and crack in the eggs to scramble.
  • Add in the peas, corn, rice, soy sauce and sesame oil and continue cooking until heated through.

vegetables and cooked eggs in a skillet with a wooden spoon

How to Reheat Fried Rice

If you have leftover fried rice, I recommend reheating it in a skillet with a little olive or canola oil. If the rice seems dry to you, add in a tablespoon or so of water (you may not need to do this though).

Can I Use Different Veggies in This Recipe?

Feel free to use whatever vegetables — fresh or frozen — that you have on hand. This vegetable fried rice is a great catch-all recipe that can be adapted however you like.

Tips for the Best Fried Rice

  • I like to cook the brown rice with a little less water than the package calls for so that it soaks up the soy sauce and vegetable juices better.
  • Dice the veggies into even-sized pieces so they cook at the same rate.
  • You can add more or less soy sauce than this recipe calls for to suit your taste.

veg fried rice in a skillet with a wooden spoon

More Easy Asian Recipes:

Veg Fried Rice

4.67 from 6 votes

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

Servings: 4 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 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.

Recipe Notes

  • *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.
  • Recipe source: Cooking Classy
Nutrition Facts
Veg Fried Rice
Amount Per Serving
Calories 424 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 163mg54%
Sodium 102mg4%
Potassium 645mg18%
Carbohydrates 56g19%
Fiber 7g29%
Sugar 8g9%
Protein 13g26%
Vitamin A 6955IU139%
Vitamin C 84.4mg102%
Calcium 87mg9%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: fried rice
Author: Jaclyn

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  • 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!

  • 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 :-)

  • 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.

  • 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.

  • 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?

    • Jaclyn

      Jaclyn Bell

      I’m glad you liked it Cathy! I haven’t ever tried freezing it so I can’t say for sure, sorry!

  • E Ellis

    This may sound silly but I didn’t think rice could be reheated ?

    • 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.