Vegetable Fried Brown Rice
Elevate your weeknight dinner routine with this flavor-packed Vegetable Fried Brown Rice! Loaded with colorful veggies like carrots, bell peppers, and peas, and infused with the aromatic duo of garlic and ginger, this wholesome dish boasts the perfect balance of nutrition and taste. The nutty richness of brown rice is complemented by savory scrambled eggs and a drizzle of low-sodium soy sauce and sesame oil, creating a dish that's both satisfying and crave-worthy. Quick and easy to make in just 30 minutes, this stir-fry is an excellent choice for busy families or meal prep enthusiasts. Garnish with fresh green onions and sesame seeds for an extra layer of flavor and texture. This recipe is a delicious way to enjoy healthy eating without sacrificing bold, vibrant tastes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked brown rice (cooled)
- 1 medium Carrot (diced)
- 1 medium Bell pepper (diced, any color)
- 0.5 cup Frozen peas
- 3 stalks Green onions (chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 2 large Eggs
- 3 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- Optional garnishes: sesame seeds and additional green onions
Instructions
1. Prepare all ingredients before beginning to cook: dice the vegetables, mince the garlic, grate the ginger, and whisk the eggs in a small bowl.
2. Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
3. Pour in the whisked eggs and scramble them until cooked through. Remove the eggs and set aside on a plate.
4. Add 1 tablespoon of vegetable oil to the skillet, then add the carrots and bell peppers. Cook for 3-4 minutes, stirring frequently, until they start to soften.
5. Add the garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for 1 minute until fragrant.
6. Add the frozen peas and cook for another minute to heat through.
7. Push the vegetables to one side of the skillet and add the remaining tablespoon of vegetable oil to the empty space. Add the cold cooked brown rice and break up any clumps with a spatula. Stir to combine with the vegetables.
8. Drizzle the soy sauce and sesame oil over the rice and vegetables. Sprinkle with salt and black pepper, and stir everything together to coat evenly.
9. Add the scrambled eggs back to the skillet and stir to combine.
10. Cook for another 2-3 minutes, stirring occasionally, until the fried rice is heated through and slightly crisp on the edges.
11. Garnish with the green parts of the green onions, sesame seeds, or additional toppings of your choice before serving.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2331 mg | 101% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 16.9 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 302 mg | 23% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1577 mg | 34% | |
*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.
