I tried to lighten up this common Chinese side dish by using brown rice and loading in the veggies. Feel free to add your choice of protein.


Veggie Fried Rice

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Yield: 4-6 servings


  • 4 cups cooked brown rice
  • 2 tablespoons sesame oil, divided
  • 1 yellow onion, diced
  • 1 large carrot, thinly sliced
  • 1 head broccoli, cut into small florets
  • 1 red pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2/3 cup frozen corn
  • 2/3 cup frozen peas
  • 3 eggs, beaten
  • 1 tablespoon rice vinegar
  •  3 tablespoons soy sauce

Heat 1 tablespoon of sesame oil in a large skillet or a wok over medium heat. Add onions and carrots and sauté for 3 minutes. Add broccoli, red pepper, garlic and ginger and sauté until veggies are soft, approximately 3 minutes. Move the veggies to one side of the pan and pour in the beaten eggs. Mix the eggs around continuously until scrambled. Turn heat to high and add rice, peas, corn, remaining sesame oil, soy sauce and rice vinegar. Stir-fry for an additional 1-2 minutes and serve. I like to drizzle mine with sriracha for some extra heat.