In this vegetable fried brown rice you’ll find (perfectly cubed) cooked carrots, bright green peas, onions, garlic tossed with brown rice, tamari and egg.

vegetable fried brown rice

Since I was a little girl, I’ve been obsessed with rice.

Back then, we lived in the sticks. And I mean THE STICKS. More “in the sticks” than where I live now, but then again we’re talking about the 80’s verse 2016 and the number of Chinese restaurants have increased a tad. Howeverthenthe closest Chinese restaurant was a good half an hour away, so it was a special occasion when my parents would order carry out.

I recall white paper cartons filled with fried rice, steak kow, almond chicken and, my personal favorite, sweet and sour chicken. I remember the carton of white rice would always go untouched. As a picky kid, I LOVED the simple taste and lack of vegetables in white rice and so my mom would always let me have the carton.

My stomach’s full-meter has never had an off switch when it comes to rice, I simply love it that much.

vegetable fried brown rice

But nowadays I love fried brown rice WITH vegetables much more. I know, who would’ve thought?

vegetable fried brown rice ingredients

To Make This Vegetable Brown Fried Rice You Will Need:

  • 1 tablespoon safflower oil (or light, flavorless oil)
  • 1/2 cup chopped onion
  • frozen carrot and pea medley (frozen or thawed)
  • fresh garlic
  • egg
  • 3 cups cooked long grain brown rice
  • 3 tablespoons low sodium tamari (or low sodium soy sauce)
  • kosher salt, to taste

This is more of a traditional vegetable fried rice you sometimes find served at restaurant chains. I have always loved the scrambled egg in fried rice, oh and those little shrimps! LOVE those cute little guys!

cooked brown rice

Why precooked rice? Well I think if you were to use fresh rice, it’s just too soft and the fried rice risks being mushy. Day or two old cooked rice, is firmer and BEST for making fried rice. Trust me.

add egg to tender veggies.

To start, heat a wok (or large chefs pan) on medium-high heat. Once hot, add a tablespoons of light oil and swirl it to coat the bottom of the pan. Next add in the 1/2 cup chopped onion, 1 cup carrot and pea medley.

Then add the frozen pea and carrot mixture. This will save you SO much time! You don’t even need to thaw it first.

scramble eggs

Then, once the onions are soft, add in 1 clove garlic and cook 1 minute. Push the vegetables to the outside of the pan. Next, crack an egg in the center and use a spoon to quickly scramble.

vegetable fried brown rice in wok

Now I just add in 3 cups leftover, precooked brown rice, 3 tablespoons of low-sodium tamari and stir to heat through. I always taste and a little kosher salt here. However, feel free to add more tamari (or low-sodium soy sauce) to taste.

To make spice this up, add a few squeezes of hot sauce.

vegetable fried brown rice

Truth: As a little girl, I would have turned my nose up at this or wasted time picking out the carrots.

However, peas and I were always cool. Nowadays, I could make a meal out of this vegetable fried brown rice.

vegetable fried brown rice

Enjoy! And if you give this vegetable fried brown rice recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

vegetable fried brown rice

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Yield: 8 servings

Easy Vegetable Fried Brown Rice with Egg

Leftover cooked brown rice and frozen peas and carrots make this the easiest vegetable fried rice recipe! Add in cooked shredded chicken for a complete meal that's great for busy week nights!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 1 tablespoon safflower oil, or light, flavorless oil
  • 1 cup carrot and pea medley, frozen or thawed
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 large egg
  • 3 cups cooked long grain brown rice
  • 3 tablespoons low sodium tamari, or low sodium soy sauce
  • kosher salt, to taste

Equipment

Instructions 

  • Heat a large skillet or wok over medium-high heat. Once pan is hot, add oil and swirl to coat.
  • Add in the carrots and peas along with with the onion. Stir and cook for 3 to 4 minutes before adding in the garlic and cooking for an additional minute or so.
  • Scoot the veggies to the parameter of the pan, crack in the egg and use your spatula to quickly scramble the egg and mix it into the vegetables.
  • Add in the pre-cooked brown rice and tamari and heat through.
  • Taste and check to see if you want more tamari or a small pinch or two of salt.
  • Serve immediately.

Notes

For a spicy vegetable fried rice toss in 1 teaspoon to 1 tablespoon of either Sriracha, Sambal Oelek or Frank's Red Hot Sauce for a delicious kick!
Serving: 1cup, Calories: 122kcal, Carbohydrates: 20g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 403mg, Potassium: 103mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1692IU, Vitamin C: 3mg, Calcium: 19mg, Iron: 1mg
Author: Laurie McNamara
Course: Side Dishes
Cuisine: Asian