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Veggie fried rice with brown rice, eggs, peas, corn, and fresh herbs in a bowl

Veggie Fried Rice with Brown Rice, Eggs and Vegetables

Veggie fried rice combines hearty brown rice, tender eggs, vegetables, and savory seasonings for a quick, flavorful meal with satisfying texture. It is an easy choice for busy weeknights when you want a simple homemade dish.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 5 - one heaping cup full per serving)
Course: Dinner
Cuisine: Asian-Inspired
Calories: 286
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons sesame oil, divided
  • 2 cloves garlic, minced
  • 1 1-inch piece fresh ginger, grated
  • 3 eggs
  • 4 cups brown rice (cooked, cooled, and separated)
  • 1 cup frozen corn
  • 1-2 cups frozen peas
  • 1/2 tablespoon rice vinegar
  • 2-3 tablespoons soy sauce
  • fresh chives, fresh basil, baby spinach, or other desired add-ins

Method
 

Cooking
  1. Heat 1 tablespoon sesame oil in a large pan over medium heat. Add the minced garlic and grated ginger, then stir-fry for 1 minute.
  2. Crack the eggs into the pan and gently move them around until they are just cooked, about 1-2 minutes.
  3. Add the cooked, cooled brown rice and stir-fry for a few minutes. Add the remaining 1 tablespoon sesame oil and increase the heat to create a sizzling texture while the eggs blend into the rice.
  4. Add the frozen corn, frozen peas, rice vinegar, and soy sauce. Continue stir-frying for another 1-2 minutes.
  5. Remove the pan from the heat, mix in any additional fresh add-ins, and serve.

Notes

*For ginger, fresh ginger paste was used. **Both leftover rice from the previous night and prepackaged cooked brown rice have been used successfully; the prepackaged option works well because the grains separate easily for fried rice.