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!

Prep: 15 minutesCook: 60 minutesTotal: 1 hour 15 minutes
Fat 11 Carbs 48 Protein 11
Yield 4 servings 1x


  • 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


  • 3 tablespoons soy sauce (or tamari)
  • 1 tablespoon rice vinegar


  1. 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.
  2. 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.
  3. Then, add the frozen vegetables and sauté for an additional 3-4 minutes.
  4. 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.
  5. 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 Facts

Serving Size: 1/4 Calories: 312 Sugar: 4 Sodium: 887 Fat: 11 Carbohydrates: 48 Fiber: 6 Protein: 11
Author: Lee HershCategory: DinnerMethod: Stove topCuisine: Chinese
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