Veggie Fried Rice

Veggie Fried Rice 2.png

Yield: 6 servings


3 cups/750mL Brown or wild rice, prepared
1 cup/250mL Frozen peas & carrots
1 White onion, chopped
2 cloves Garlic, minced
2 Eggs
1 tbsp/15mL Sesame oil
2 tbsp/30mL Reduced sodium soy sauce



  1. Prepare rice according to package instructions to yield 3 cups of cooked rice.
  2. Heat sesame oil in a large skillet on medium heat. Next, add onion, garlic, peas, and carrots. Stir fry until tender. 
  3. Crack eggs into pan and scramble, mixing throughout vegetables.
  4. Add rice and soy sauce to pan. Stir in soy sauce and remove from heat.

Tip: Keep your leftovers for a meal the following day! Stuff vegetable rice into a pepper, then top it with some halved cherry tomatoes and crumbled cheese for a bright, fun lunch!

Veggie fired rice is a great meal on its own, or as a side with grilled meat, fish, curries, or pieces of chicken! If you don’t have sesame oil or canola oil works too!

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