Vegetable Fried Rice
This Vegetable Fried Rice is so much better than Chinese take-out! Healthy, quick & easy, frugal, and the perfect way to use up leftovers! Enjoy as a main meal or as a side dish with other Chinese-style favorites like Weeknight Veggie Stir Fry, or Instant Pot Beef and Broccoli!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 as a main dish 1x
- Category: Main Meals
- Method: Stove Top
- Cuisine: American
Ingredients
Scale
- 4 cups cooked brown rice (try Instant Pot brown rice)
- homemade bone broth (for making rice)
- 2 Tbsp saturated fat for sautéing (bacon grease, coconut oil, tallow or lard)
- 2 eggs
- 2 garlic cloves
- 1 Tbsp fresh ginger
- 1/2 cup celery
- 2 cups frozen mixed peas/corn/green beans/carrots (or the equivalent if using fresh)
- 1/2 cup bell pepper (red peppers or green)
- 1/2 cup large onion
- 1 1/2 cups cooked beans (or 1 can garbanzo, white, or black beans)
- 2–4 Tbsp naturally brewed soy sauce (coconut aminos or liquid aminos)
Instructions
- Prepare rice according to package instructions (or try this Instant Pot Brown Rice).
- In a wok or very large skillet, add fat and heat over medium high heat until it melts.
- Add eggs, then scramble the eggs in the pan with a spatula or wooden spoon. Add onion, garlic and ginger and cook, stirring often.
- When the eggs are translucent, add the remaining vegetables and stir-fry for 2-5 mins.
- Add rice and fold to fully incorporate with the vegetables. (Pre-cooked meat could also be added at this point.)
- Gently fold in beans before adding soy sauce. Stir vegetable fried rice well and serve.
Notes
* Note: The rice must be cooled before making the rest of the recipe. It doesn’t necessarily have to be cold rice, but take this into consideration in advance when planning and preparing this meal.
