Vegetable Fried Rice

Vegetable Fried Rice

22 Reviews
From: EatingWell Magazine April/May 2006

Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have leftover cold rice or can pick some up at a Chinese restaurant on the way home, use that instead and skip Step 1.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • Hot red pepper sauce, to taste
  • 1 cup instant brown rice
  • 1 cup vegetable broth
  • 2 eggs, lightly beaten
  • 2 teaspoons canola oil
  • 1 clove garlic, minced
  • 1 medium red bell pepper, thinly sliced into 1-inch pieces
  • 4 scallions, cut into 1-inch pieces
  • 4 teaspoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh ginger
  • 6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)


  • Active

  • Ready In

  1. Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate and let stand for 5 minutes.
  2. While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
  3. Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 360 calories; 14 g fat(2 g sat); 6 g fiber; 46 g carbohydrates; 14 g protein; 94 mcg folate; 186 mg cholesterol; 5 g sugars; 2778 IU vitamin A; 85 mg vitamin C; 70 mg calcium; 3 mg iron; 767 mg sodium; 446 mg potassium
  • Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (70% dv), Folate (24% dv), Magnesium (22% dv), Iron (18% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat, 1 1/2 fat

Reviews 22

September 18, 2016
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By: terridigby
I would add the red bell pepper to the skillet at the same time as the asparagus. Otherwise delicious. Used Sriracha hot chili sauce.
June 15, 2014
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By: JK
Colorful, quick and tasty! This vegetable fried rice was way better than the sum of its parts. I added a Poblano and a Serrano pepper because I had them and we like a little zip. This is really quick and my husband is looking forward to our leftovers for breakfast tomorrow. Yum! Pros: Quick,healthy, filling, versatile. Cons: Caloric.
January 06, 2013
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By: EatingWell User
Quick, Easy, Full of Taste This is deeeelish, thank you for sharing!
January 03, 2013
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By: EatingWell User
so easy and practical I'm only 14 years old so i am very happy that i found such a great recipe! I am pretty good at cooking but sometimes it gets so tiring, this recipe is a wonderful alternative to chinese takeout. it doesn't taste exactly like chinese fried rice, however it is still packed with flavor. i used uncle ben's ready rice and substituted olive oil for sesame oil. i also used sweet onions instead of scallions and it as great! this only took 25 minutes from start to finish so i would imagine that this would be a fast recipe for busy moms :) Pros: anyone can make this dish, quick and easy Cons: doesn't taste like authentic chinese rice
May 24, 2012
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By: EatingWell User
Fast, easy, good. It's pretty good. I usually add shrimp. Finish it off with a sprinkling of white pepper and a dash of sesame oil - you won't regret it. Pros: tasty, cheap, uses up leftover rice & veg Cons: sticky - too much liquid?
May 14, 2012
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By: bex2456
Yum I liked it a lot. Good basic recipe to use whatever veggies you have on hand. This last time I just used onion, mushrooms, and snap peas. Delish! I think the fresh ginger is key too.
April 22, 2012
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By: EatingWell User
Yummy! Next time I will cut back on the liquid used as it was to sticky at the end after the vinegar and soy sauce were added. The flavors and vegetables were delicious! For a fried rice novice, I'm hooked! Pros: Wholesome flavor Cons: Too moist
September 10, 2011
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By: ChristiCooks
So delicious! I loved this! It was so much better than I expected for a "light" recipe. I made a few changes due to not having all the ingredients. I used onions, broccoli, baby corn, and water chestnuts. I was out of hot sauce, so I added about 1/4 teaspoon of chinese chili garlic sauce instead. It turned out great, and I'll make it the same way in the future. This was better than the vegetable fried rice we usually get from the take out place, and so much healthier.
October 12, 2010
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By: natashaw
I added broccoli and sweet onions in addition to the other veggies, it was delicious!