Don't miss another issue…      Subscribe

Vegetable Fried Rice

Vegetable Fried Rice Vegetable Fried Rice

This is a delicious recipe that helps you make a tasty dish with leftover rice and whatever veggies you have on hand.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 tablespoon peanut oil
1 tablespoon peanut oil
1 each onions
2 cloves garlic
or as needed, minced
½ inch ginger
finely chopped or minced
3 each mushrooms, button
or cremini, sliced
½ each green bell peppers
cut into 1/4-inch cubes
1 small carrots
cut into small cubes
½ each sweet red bell peppers
cut into 1/4-inch cubes
½ cup peas, frozen
½ cup corn
fresh or frozen
1 cup brown rice
cooked from leftover
1 teaspoon sesame oil
1 ½ tablespoons soy sauce, tamari
or to taste
½ tablespoon garlic sauce
1 teaspoon rice vinegar
or to taste
To serve:
4 tablespoons cilantro
freshly chopped


Heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.

Add the onions, stirring constantly, and cook for about 6 minutres until onions are browned and soft.

Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.

Add the ginger and garlic, stirring constantly, and cook for about 40 seconds until very fragrant.

Stir in the bell peppers, carrots, and cook for about 3 minutes until tender.

Meanwhile in a small bowl, mix together the sauce ingredients until well blended.

Add the rice into the pan or wok, stirring often, and cook until the rice is heated through, about 2 minutes.

Pour the sauce over, add the corn and peas into the pan, stirring frequently, and cook another 2 minutes until the corn and peas are cooked through, vegetables and rice are evenly coated.

Stir in the cilantro until well combined.

Divide among the serving plates, and serve warm.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 17547% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 782mg 33%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 18%
Sugars g
Protein 9g
Vitamin A 107% Vitamin C 122%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed