Easy Fried Rice
This vegetable fried rice recipe is made with short grain brown rice, tons of veggies, and a protein-boost of eggs for a delicious Asian-inspired meal!
Servings: 4 servings
Ingredients
- 1 cup uncooked short-grain brown rice
- 1 3/4 cup water
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 whole red pepper finely diced
- 1/2 red onion finely diced
- 2 cups frozen peas and carrots 10 oz. frozen vegetables
- 2 eggs large
Sauce
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
Instructions
- In a medium-size pot, bring 1 cup of short-grain brown rice and 2 cups of water to a rolling boil. Cover and reduce heat to low and let simmer for around 40 minutes or until all water has absorbed.
- Heat 2 tablespoons of olive oil in a skillet on medium/high heat. Add red onion to the pan and sauté for 3 minutes. Then, add garlic and the red pepper and cook for an additional 2 minutes.
- Then, add the frozen vegetables and sauté for an additional 3-4 minutes.
- Create a pocket in the middle of your pan. (as seen in the photo in the post). Crack two eggs and scramble with a fork. Cook egg for about a minute and then mix with the rest of the veggies.
- Finally. add in cooked brown rice, soy sauce, and rice vinegar. Mix all of the ingredients together and cook everything for 4-5 minutes and serve!
Nutrition
Serving: 1/4 | Calories: 312kcal | Carbohydrates: 48g | Protein: 11g | Fat: 11g | Fiber: 6g | Sugar: 4g