This vegetable fried rice is made with short-grain brown rice, a mix of colorful vegetables, and eggs for added protein. It’s an easy, balanced meal that comes together in about 30 minutes once the rice is cooked. With a few simple swaps—using whole grains, olive oil, and lots of vegetables—this version is lower in sodium, vegetarian-friendly, and full of flavor.
Fried Rice CAN Be Healthy
Fried rice doesn’t have to be a greasy takeout filler. By choosing whole-grain rice, healthy oil, and plenty of vegetables, you can turn this side dish into a satisfying main course. In this recipe the key changes are:
- Short-grain brown rice instead of white rice for more fiber and whole grains
- Olive oil in place of highly refined oils
- Generous portions of vegetables for vitamins and volume
- Eggs for protein
- A splash of rice vinegar to brighten the flavors and mimic that classic takeout tang
What Type of Rice to Use
Short-grain brown rice gives fried rice a pleasantly chewy, slightly sticky texture that holds together in the pan. It takes a bit longer to cook than long-grain varieties, but the texture and nutrition payoff are worth the extra time.
For stovetop cooking, simmer on low for about 40 minutes or until the water is absorbed and the rice is tender. Rushing the simmer by increasing the heat can leave you with undercooked, crunchy grains.
If you’re short on time or prefer a different grain, you can substitute any of the following—just cook them separately and add them in at the end:
- White rice
- Minute brown rice
- Minute white rice
- Frozen pre-cooked rice
- Quinoa
- Farro
How to Make Fried Rice
Step 1: Cook the rice
Start the rice first if cooking on the stove. Whether you choose short-grain brown rice or a quicker alternative, have the cooked rice ready before you begin the stovetop steps. Cooked rice at room temperature or slightly cooled fries best in the pan.
Step 2: Build flavor
Sautéing aromatics adds a savory base. Heat olive oil, then cook diced onion until soft. Add minced garlic and diced red pepper and sauté briefly to release their flavors.
Step 3: Add the vegetables
Add a bag of bite-sized frozen vegetables or an equivalent amount of freshly chopped vegetables. Stir-fry until heated through but not mushy—aim for crisp-tender.
Step 4: Cook the eggs
Create a well in the center of the pan and scramble two eggs until just set, then combine them with the vegetables. Scrambling the eggs in the pan with the veggies gives a more integrated texture; you can also scramble them separately for larger egg pieces.
Step 5: Add rice and sauce
Add the cooked rice and the sauce (soy sauce or tamari plus rice vinegar) to the pan. Toss everything together and continue to cook for 3–5 minutes so the rice gets a little toasty and the flavors meld. Use a large skillet or wok so ingredients have space to fry rather than steam.
Fried Rice 101
Will fresh vegetables work?
Yes. Fresh vegetables work very well—just cut them into small, bite-sized pieces so they cook evenly. Good options include broccoli, cauliflower, snap peas, and carrots.
Can I add meat or seafood?
Absolutely. Sliced sautéed chicken breast, ground meat, or shrimp can be added. Cook any raw meat separately first and fold it in at the end to ensure everything reaches a safe temperature.
How should I store fried rice?
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Can I freeze fried rice?
Yes. Cool completely, transfer to airtight containers or freezer bags, label with the date, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a hot skillet with a little olive oil until steaming and crisped.
Recipes to Serve with Fried Rice
- Instant Pot orange chicken
- Chicken lettuce wraps
- Crockpot teriyaki chicken
Easy Fried Rice
This vegetable fried rice combines short-grain brown rice, mixed vegetables, and eggs for a simple Asian-inspired meal.
Prep: 15 mins Cook: ~1 hour (rice included) Servings: 4
Ingredients
- 1 cup uncooked short-grain brown rice
- 1 3/4 cups water
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 whole red bell pepper, finely diced
- 1/2 red onion, finely diced
- 2 cups frozen peas and carrots (about 10 oz)
- 2 large eggs
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
Instructions
- In a medium pot, combine 1 cup short-grain brown rice and 1 3/4 cups water. Bring to a boil, then cover and reduce heat to low. Simmer for about 40 minutes, or until the water is absorbed and the rice is tender. Fluff and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced red onion and sauté for about 3 minutes, until softened. Add the garlic and diced red pepper and cook for another 2 minutes.
- Add the frozen peas and carrots and sauté 3–4 minutes until heated through but still tender-crisp.
- Make a small well in the center of the skillet. Crack the two eggs into the well and scramble quickly with a fork, cooking for about a minute. Stir the eggs into the vegetables.
- Add the cooked brown rice, 3 tablespoons soy sauce (or tamari), and 1 tablespoon rice vinegar. Toss everything together and cook 4–5 minutes more, allowing the rice to fry slightly and the flavors to combine. Serve hot.
Nutrition (per serving)
Calories: 312 kcal • Carbohydrates: 48 g • Protein: 11 g • Fat: 11 g • Fiber: 6 g • Sugar: 4 g
Nutrition information is an approximation.