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Very Veggie Fried Rice

Very Veggie Fried Rice

Summary

Servings
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

Rating (click to rate)

4.0 based on 3 ratings.

Ingredients

  • 1 Brown Onion, Diced Finely
  • 2 cups Mixed Vegetables Of Your Choice (frozen Or Chopped Fresh Veggies)
  • 2 cups Brown Or White Rice
  • 1 tsp Minced Garlic
  • 1/2 cup Soy Sauce
  • 2 Eggs
  • 1 tsp Grated Ginger

Nutrition Information

Qty per
0g serve
Qty per
100g
Energy 0cal 770cal
Protein 0g 5.74g
Fat (total) 0g 18.39g
 - saturated 0g 4.2g
Carbohydrate 0g 9.2g
 - sugars 0g 0.76g
Dietary Fibre 0g 1g
Sodium 0mg 218.82mg

Nutritional information does not include the following ingredients: Grated ginger

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This Very Veggie Fried Rice recipe is chock full of vegetables.

In fact, you can pretty much use any frozen or fresh vegetables you might have lurking in the back of the freezer, or any veggies in the fridge that you can grate up and add to this delicious and filling meal.

I like to use brown rice in my fried rice, it just adds loads more nutrients, plus brown rice is so nutty and delicious – I pretty much love it a whole lot more than white rice that tends to give me and millions of others upset tummies.  Yes brown rice does take a bit more time to cook – but did you know that you can cook it in bulk and freeze it for later?

Method

  1. Cook the brown rice according to the directions.  Drain, allow to cool and refrigerate until cold.

  2. Heat a frypan until hot.  Add the minced garlic, ginger and diced onion, and cook for a few minutes until soft and fragrant.

  3. Add the grated or frozen vegetables and fry until starting to soften.

  4. Add the cooked rice and stir through.

  5. Move all the contents of the frypan to one side, and break the two eggs into the pan.  Break the yolk and spread the egg and allow it to cook.

  6. Once the egg is cooked, stir it through the rest of the rice mixture.

  7. Stir in the soy sauce.

  8. Serves 6-8.

Very Veggie Fried Rice | Stay at Home Mum

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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