Ten Vegetable Fried Brown Rice
Transform your weeknight dinner routine with this vibrant and nutritious Ten Vegetable Fried Brown Rice recipe. Packed with a rainbow of seasoned vegetables—carrots, broccoli, bell peppers, zucchini, snow peas, and more—this dish delivers layers of flavor and texture in every bite. Nutty brown rice, cooked to perfection, is stir-fried with savory soy sauce, fragrant garlic and ginger, and a drizzle of sesame oil for a mouthwatering umami base. Protein-rich scrambled eggs elevate the dish, while the addition of thawed corn and a fresh green onion garnish ties it all together. Quick and easy to prepare in just 40 minutes, this recipe is perfect for a healthy, satisfying meal that's loaded with fiber, vitamins, and plant-based goodness. Whether you're looking for a vegetarian main course or a versatile side dish, this colorful fried rice is sure to be a new family favorite!
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Recipe Information
Ingredients
- 4 cups Cooked brown rice
- 1 large, diced Carrot
- 1 cup Broccoli florets
- 1 medium, diced Red bell pepper
- 1 medium, diced Yellow bell pepper
- 1 medium, diced Zucchini
- 1 cup, trimmed Snow peas
- 1 cup, sliced Mushrooms
- 3 stalks, sliced Green onions
- 1 cup, thawed Frozen corn
- 3 cloves, minced Garlic
- 1 teaspoon, minced Ginger
- 2 large, beaten Eggs
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Prepare all vegetables by washing, trimming, and dicing them as needed. Thaw frozen corn if necessary.
In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the beaten eggs to the skillet and scramble until cooked through. Remove scrambled eggs from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the garlic and ginger, and stir-fry for 30 seconds or until fragrant.
Add the diced carrot, broccoli florets, and bell peppers to the skillet. Stir-fry for 3-4 minutes until they start to soften.
Stir in the zucchini, snow peas, mushrooms, and corn. Continue to stir-fry for another 4-5 minutes until all vegetables are tender yet crisp.
Lower the heat slightly and push the vegetables to one side of the skillet. Add the cooked brown rice to the empty side.
Drizzle the soy sauce and sesame oil over the rice and mix well until evenly coated.
Combine the rice with the vegetables and return the scrambled eggs to the skillet. Stir to distribute everything evenly.
Season with salt and black pepper. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through.
Garnish with sliced green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 10.9 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
