Veggie Fried Rice

Veggie Fried Rice is a colorful whole grain dish. Cook with your choice of frozen vegetables to personalize this meal for you and your family.

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Ingredients

  • 1 cup Minute Ready to Serve Whole Grain Brown Rice
  • 2 tbsp vegetable oil, divided
  • 1 large eggs, beaten
  • 2 cups frozen mixed vegetables, thawed and drained
  • 1 cup fresh bean sprouts
  • 1 can (8 oz.) sliced water chestnuts, drained
  • 2 tbsp soy sauce
  • 1 tsp sesame oil

Instructions

  • Need more vegetable forward dishes! Our Veggie Fried Rice is a great way to get your daily servings of vegetables with the added bonus of hearty whole grain rice! Our Ready to Serve Brown Rice will keep you full for longer and using your choice of frozen vegetables it’s quick too!

    Step 1

  • Heat the Brown Rice according to package directions.

    Step 2

  • In a large wok or skillet, heat 1 tablespoon of oil over medium heat. Add in the egg and quickly stir fry until it is just set like scrambled eggs.

    Step 3

  • Add in the rice, vegetables, bean sprouts, water chestnuts, soy sauce, sesame oil and remaining vegetable oil. Stir Fry for about 2 minutes or until everything has been well coated with sauce and heated through.

Quick, Easy, and Vegetarian

Our Veggie Fried Rice dish is exactly what you need for your next meatless Monday lunch or dinner! This vegetarian version of the classic Fried Rice is simple and delicious. The recipe calls for your choice of frozen vegetables but it is also a great opportunity to clean out the vegetables in your fridge like carrots, onions, broccoli, corn or any other you want to try out. Just keep in mind that raw vegetables should be added with oil in the wok before the rice so that they have plenty of time to soften up.

A Few Quick Tips:

Looking to make this dish vegan? Sub out the eggs for chopped tofu and make sure to read the labels of your soy sauce and sesame oil, just in case.

For even more protein and whole grains, swap in our Ready to Serve Multi-Grain Medley with Brown Rice, flaxseed, quinoa and chia seeds.