Easy Vegetable Fried Brown Rice with Egg

Leftover cooked brown rice and frozen peas and carrots make this the easiest vegetable fried rice recipe! Add in cooked shredded chicken for a complete meal that's great for busy week nights!

Course Side Dishes

Cuisine Asian

Keyword brown rice, carrots, egg, fried rice, peas, side dish

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 122

Author Laurie McNamara

Equipment

All-Clad E7859464 HA1 Hard Anodized Nonstick Dishwasher Safe PFOA Free Chefs Pan/Wok Cookware, 12-Inch, Black

Ingredients

1 tablespoon safflower oil or light, flavorless oil
1 cup carrot and pea medley frozen or thawed
1/2 cup chopped onion
1 clove garlic minced
1 large egg
3 cups cooked long grain brown rice
3 tablespoons low sodium tamari or low sodium soy sauce
kosher salt to taste

US Customary - Metric

Instructions

Heat a large skillet or wok over medium-high heat. Once pan is hot, add oil and swirl to coat.
Add in the carrots and peas along with with the onion. Stir and cook for 3 to 4 minutes before adding in the garlic and cooking for an additional minute or so.
Scoot the veggies to the parameter of the pan, crack in the egg and use your spatula to quickly scramble the egg and mix it into the vegetables.
Add in the pre-cooked brown rice and tamari and heat through.
Taste and check to see if you want more tamari or a small pinch or two of salt.
Serve immediately.

Notes

For a spicy vegetable fried rice toss in 1 teaspoon to 1 tablespoon of either Sriracha, Sambal Oelek or Frank's Red Hot Sauce for a delicious kick!

Nutrition