Vegetable Fried Rice

Name: Vegetable Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 1 1/2 cups uncooked brown rice; 3 tablespoons avocado oil; 1 small yellow onion; 1 red bell pepper; 1 large crown broccoli; 2 cups carrot; 2 tsp fresh ginger; 5 cloves garlic; 1 bunch green onions; 1 cup green peas; 3 to 4 Tbsp Coconut aminos; 2 tsp fish sauce; ½ tsp sea salt; 2.5 ounces baby spinach; 3 large eggs

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 Servings
Calories
333 kcal
Cuisine
Chinese

Vegetable Fried Rice

Tyler Espinosa

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Vegetable-packed Healthy Fried Rice recipe with brown rice, broccoli, bell pepper, carrots, ginger, and more! Fresh, flavorful, amazing side dish or main dish!

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Ingredients

Servings

1 1/2 cups uncooked brown rice 4 cups cooked
3 tablespoons avocado oil divided
1 small yellow onion chopped
1 red bell pepper chopped
1 large crown broccoli chopped into florets
2 cups carrot chopped or grated
2 tsp fresh ginger peeled and grated
5 cloves garlic minced
1 bunch green onions chopped
1 cup green peas frozen or canned
3 to 4 Tbsp Coconut aminos liquid aminos or soy sauce, to taste
2 tsp fish sauce optional
½ tsp sea salt to taste
2.5 ounces baby spinach optional
3 large eggs well beaten and scrambled

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Instructions

Cook the brown rice one to two days ahead of time (fried rice is typically made using leftover cooked rice). If you’re just now coming to this recipe and you don’t have leftover rice on hand, no worries - you can make it now.
Add 2 ½ tablespoons of the avocado oil to a large skillet or wok and add the yellow onion. Saute, stirring occasionally, until softened, about 5 minutes. Add the bell pepper, broccoli, carrot, ginger, garlic, broccoli, green onion, and peas, and stir well. Cover the skillet and cook for 3 to 5 minutes, or until the veggies reach your desired level of done-ness.
Stir the cooked brown rice into the skillet with the vegetables until everything is well combined. Stir in the coconut aminos (or liquid aminos), fish sauce, and sea salt. Taste the rice for flavor and add more aminos, fish sauce, or sea salt, to taste.
If adding spinach, do so now and cover the skillet for a few minutes, until the spinach has wilted.
Add the remaining ½ tablespoon of oil to a small skillet and heat over medium-high. Pour the beaten eggs into the hot skillet and cook, stirring occasionally, until the scrambled eggs are cooked through.
Stir the scrambled eggs into the vegetable fried rice, and serve.