Quick Vegetable Fried Rice

Prep: 6 minutes; Cook: 7 minutes. Fried rice is best when you make it with chilled or leftover rice because chilled rice maintains its texture during stir-frying. If you don't have any rice on hand, cook 1 bag of boil-in-bag brown rice while you prepare the salad and chop the vegetables. Spread the rice on a jelly roll pan, and chill.

Yield: 2 servings (serving size: about 1 3/4 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 369
  • Calories from fat: 23%
  • Fat: 9.3g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 3g
  • Protein: 13g
  • Carbohydrate: 58.7g
  • Fiber: 7.5g
  • Cholesterol: 106mg
  • Iron: 3.1mg
  • Sodium: 919mg
  • Calcium: 64mg


  • 2 teaspoons dark sesame oil, divided
  • 1/3 cup diagonally sliced celery
  • 1/2 cup diagonally halved trimmed snow peas
  • 3/4 cup frozen green peas
  • 1/4 cup drained canned sliced water chestnuts
  • 1 large egg, beaten
  • 2 cups cooked instant brown rice, chilled
  • 3 tablespoons low-sodium soy sauce
  • 1/4 teaspoon freshly ground black pepper


  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add celery and snow peas to pan; sauté 3 minutes. Add green peas and water chestnuts; sauté 1 minute.
  2. Push vegetables to one side of pan. Pour egg into other side of pan. Cook, stirring often, until done.
  3. Add cooked rice, tossing well. Stir in remaining sesame oil, soy sauce, and pepper. Cook 1 minute or until rice mixture is thoroughly heated, tossing occasionally. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Quick Vegetable Fried Rice Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy