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+ servings

Vegetable Fried Rice

This recipe uses frozen corn and peas. Fresh carrots, green beans, onion, garlic and wholewheat brown rice with a fried egg complete this recipe. Stir fry oils and soy sauce season this dish to perfection.
Course vegetarian
Cuisine Asian
Keyword vegetable fried rice
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 285kcal


  • 3 cups cooked rice
  • 1 large egg
  • ½ cup peas
  • ½ cup corn
  • ¼ cup green beans
  • ½ carrots peeled and diced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon stir fry oil
  • ½ teaspoon sesame oil
  • ½ tablespoon butter
  • chili oil just a dash, optional
  • pepper to taste


  • Cook rice according to package directions. Meanwhile, heat skillet to medium-high heat and melt 1/2 tablespoon butter in skillet. Add diced onion and garlic and stir frequently until translucent. Add peas, carrots and corn then stir and allow to cook. Once vegetables are done, combine with rice. Melt a little butter in the skillet over low heat. Crack egg in pan and fry each side for a few minutes, flipping once. Once done, dice up egg and combine with vegetable rice. In a small bowl, whisk together soy sauce, vegetable oil, sesame oil and chili sauce and stir into the vegetable fried rice. Combine well and serve.


Calories: 285kcal | Carbohydrates: 45g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 468mg | Potassium: 271mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1614IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 1mg