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Easy Vegetable Fried Brown Rice with Egg

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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 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 122
Author Laurie McNamara


  • 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


  • 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.


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!


Serving: 1cup | Calories: 122kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 403mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1692IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg