Vegetable Fried Brown Rice

6 35 146
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
Vegetable Fried Brown Rice
Health Highlights
A simple weeknight dinner that requires little to no prep.


1 cup Brown rice, long-grain, cooked (cooked)
2 medium egg Egg (whisked)
1 1/2 cup Green Giant Garden Vegetable Medley (frozen)
1/4 cup Soy sauce, low sodium (to taste)
1/2 tsp Black pepper
3 green onion (stem) Green onion (sliced)


  1. Cook rice according to package instructions 
  2. Whisk your eggs in a small mixing bowl and set them aside. Prep your green onions. 
  3. Heat a large wok on your stovetop over medium-high heat. Add olive oil and let heat up for a few seconds.  
  4. Add whisked eggs to the wok, let cook, and set for 1 minute. Break up eggs with your spatula or spoon into small pieces.
  5. Add the frozen mixed vegetables into the wok and cook for 2 minutes with the eggs, stirring frequently, until vegetables start to soften.
  6. Add the brown rice and soy sauce to the vegetable and egg mixture and cook for up to 10 minutes or until all of it is heated through and the soy sauce has absorbed.
  7. Season well with fresh ground pepper and top with green onions. Serve immediately. 


Quick Tips:

For a grain-free option use cauliflower rice instead of regular rice. 

Substitute coconut aminos for soy-free soy sauce, or use gluten-free, low-sodium tamari for the fermented version. 

Add chicken, beef, or pork for extra protein. 

Cook brown rice ahead of time.

Nutrition Facts

Per Portion

Calories 146
Calories from fat 28.8
Calories from saturated fat 8.5
Total Fat 3.2 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.1 g
Cholesterol 95 mg
Sodium 638 mg
Potassium 288 mg
Total Carbohydrate 23.3 g
Dietary Fiber 3.8 g
Sugars 0.5 g
Protein 8.0 g

Dietary servings

Per Portion

Grain 0.5
Meat Alternative 0.3
Vegetables 0.8

Energy sources


Meal Type(s)