Vegetable Fried Rice

April/May 2006

Your rating: None Average: 3.9 (263 votes)

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.

"I added broccoli and sweet onions in addition to the other veggies, it was delicious! "

21 Reviews for Vegetable Fried Rice

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!

Quick,healthy, filling, versatile.
Quick, Easy, Full of Taste

This is deeeelish, thank you for sharing!

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 :)

anyone can make this dish, quick and easy
Comments (1)


Anonymous wrote 43 weeks 4 days ago

I read your review out to my

I read your review out to my husband and two children 7 and 5. You are an inspiration, cooking such great food and being creative with the recipe at your age. Well done you, your family must be proud.

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.

tasty, cheap, uses up leftover rice & veg

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.


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