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Vegetable Fried Rice

Photo: Ryan Benyl; Styling: Stephana Bottom
Prep time 5 mins
Cook time 10 mins
Yield Serves 4
Use frozen vegetables to make this asian-inspired fried rice in under 20 minutes!


  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon sugar
  • 1/4 cup vegetable oil
  • 3 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 2 teaspoons peeled, minced fresh ginger
  • 5 cups cold, cooked brown rice
  • 1/2 teaspoon salt
  • 4 scallions, white and light green parts, chopped
  • 1 12-oz. bag mixed frozen vegetables
  • 2 teaspoons sesame oil

Nutrition Information

  • calories 539
  • fat 22 g
  • satfat 3 g
  • protein 14 g
  • carbohydrate 73 g
  • fiber 7 g
  • cholesterol 140 mg
  • sodium 801 mg

How to Make It

  1. In a bowl, combine soy sauce and sugar. Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Add eggs and cook, stirring, until just set. Transfer to a bowl; wipe out skillet.

  2. Heat remaining 2 Tbsp. oil in same skillet. Saute garlic and ginger for 30 seconds. Add rice and salt; stir-fry until starting to crisp, 3 to 4 minutes. Add soy sauce mixture, scallions and vegetables; stir-fry until hot, about 5 minutes. Return egg to skillet; stir-fry until combined. Drizzle with sesame oil and serve.

Fresh Start for Spring
Also appeared in: All You, July, 2009;