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Vegetable Fried Rice

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. If adding spinach, do so now and cover the skillet for a few minutes, until the spinach has wilted.
  5. 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.
  6. Stir the scrambled eggs into the vegetable fried rice, and serve.

Nutrition Information

Serving 1of 6 Calories 333kcal (17%) Carbohydrates 48g (16%) Protein 10g (20%) Fat 11g (17%) Fiber 6g (24%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 333

% Daily Value*

Serving 1of 6
Calories 333kcal 17%
Carbohydrates 48g 16%
Protein 10g 20%
Fat 11g 17%
Fiber 6g 24%

* Percent Daily Values are based on a 2,000 calorie diet.