FoodLink - Purdue Extension

Vegetable Fried Rice

10 min
15 min
Total Time
25 min
Servings: 4


  • 3 eggs (lightly beaten)
  • 1 tablespoon oil (canola or vegetable)
  • 1/2 cup onion, chopped (about 1/2 onion)
  • 2 cloves garlic, minced or 1/2 teaspoon garlic powder
  • 3 cups brown rice, cooked (instant or regular)
  • 2 cups fresh or frozen vegetables, thawed if frozen
  • 1 tablespoon low sodium soy sauce
  • Ground black pepper (optional)



  1. Spray a deep 12" skillet with cooking spray and place over medium heat.
  2. Pour the lightly beaten eggs into the skillet. Cook without stirring until eggs are completely cooked (2 to 3 minutes). Remove the eggs to a plate and cut into strips. Set aside.
  3. Return the skillet to the burner and add the oil. Heat to medium high and add the onion and garlic. Cook, stirring occasionally, until onion is softened.
  4. Stir in the rice, vegetables, and soy sauce. Heat through, stirring occasionally.
  5. Add the egg strips and heat through. Sprinkle with pepper, if desired, before serving.

Quick Tips

Use carrots, peppers, broccoli, cauliflower, bok choy, peas, and/or any other favorite vegetables in this recipe!