Veggie Fried Rice

Something for those constant takeout cravings


Plain Rice

  • 1 cup of uncooked brown rice
  • 2 cups of water
  • Pinch of salt

Fried Rice

  • 2 tbsp. of butter for melting, 1 tbsp. at end for a total of 3 tbsp.
  • 1 small white or yellow onion (diced)
  • 10 oz. bag of frozen mixed veggies, steamed
  • 10 oz. bag of frozen broccoli, steamed
  • 3 cloves of garlic or 1 ½ tsp. of minced garlic
  • ½ teaspoon of ground ginger
  • ½ cup of chicken broth (I use Better than Bouillon’s vegan chicken one but you do you!)
  • (cooked rice from above)
  • 3 tbsp. of soy sauce
  • 1 tsp. of rice vinegar
  • 1 tsp. of honey
  • 6 eggs — personally I love my fried rice very eggy, but feel free to cut this down to about 3-5 eggs instead.
  • Salt and pepper to taste

Optional spices or additions:

  • 1 tsp. of sriracha
  • Juice of half a lemon
  • ¼ teaspoon of red pepper flakes
  • 1 tbsp. of vegetarian mushroom oyster sauce
  • Chopped green onions (for topping)


  1. Cook 1 cup of rice in 2 cups of water. Boil until rice has completely absorbed water. Once it has completely absorbed water and is soft, take off heat and let “rest” until completely cool. If you work with cooled, pre-cooked rice, it gets that restaurant quality!
  2. Begin steaming your frozen veggies. I’d recommend getting the bags you can just throw in the microwave, but you can also do it by taking frozen veggies, throwing them in a microwave safe bowl, adding 2-3 tbsp. per 10 oz. bag (so in this case, 4-6 tbsp.) and steaming in the microwave for about 5-6 minutes. If you have an older microwave, they might need an extra minute.
  3. While your veggies are steaming, melt your butter over low heat in a large deep skillet. This is important because it will keep your butter from browning. While your butter is melting, dice your onion (and mince your garlic if you’re not using pre-minced). By the time you finish dicing your onion, the butter should be completely melted, and your steamed veggies should be just about ready. Turn the heat up to medium, and begin sauteéing your onion. 
  4. Once your onion is soft and translucent (and your whole kitchen smells amazing), add your steamed veggies as well as your garlic and ginger. Cook for about a minute before adding your pre-cooked rice as well as your chicken broth, soy sauce, rice vinegar, and honey. Toss to combine.
  5. Let the skillet cook for a few minutes while you begin cracking your eggs. Keep an eye on the stove while you crack 6 eggs (or as many or as little as you’d like) into a bowl. Whisk them together. 
  6. Push your rice mixture to one side of the skillet, leaving one side empty. Add your remaining tablespoon of the empty side along with your beaten eggs. Cook your eggs for about 2-3 minutes or until lightly scrambled before mixing in with your rice. Mix everything together and let cook for another minute. Then turn it off the heat. This should only need a few minutes to cool. Enjoy!

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