Rice Fried Vegetables Recipe

Name: Rice Fried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. plus 1 tsp. toasted sesame oil or peanut oil, divided; 3 large eggs, beaten; 3 green onions, chopped ( 1/4 cup); 3 Tbs. minced fresh ginger; 4 cups chopped fresh broccoli; 1/2 lb. chopped asparagus or green beans; 1 medium carrot, cut in thin slices on the diagonal ( 1/2 cup); 2 cloves garlic, minced (2 tsp.); 4 cups chopped kale, collards, spinach, or Swiss chard; 3 cups cooked brown rice; 2 Tbs. low-sodium soy sauce; 1 tsp. sriracha chile sauce; 1 1/2 cups frozen peas, thawed; ⅔ cup toasted sliced almonds

Servings: persons

1 Tbs. plus 1 tsp. toasted sesame oil or peanut oil, divided
3 large eggs, beaten
3 green onions, chopped ( 1/4 cup)
3 Tbs. minced fresh ginger
4 cups chopped fresh broccoli
1/2 lb. chopped asparagus or green beans
1 medium carrot, cut in thin slices on the diagonal ( 1/2 cup)
2 cloves garlic, minced (2 tsp.)
4 cups chopped kale, collards, spinach, or Swiss chard
3 cups cooked brown rice
2 Tbs. low-sodium soy sauce
1 tsp. sriracha chile sauce
1 1/2 cups frozen peas, thawed
⅔ cup toasted sliced almonds

1
Heat small skillet over medium heat 1 minute.
2
Add 1 tsp.
3
oil, and swirl to coat pan.
4
Wait 30 seconds, then add eggs.
5
Tilt pan in all directions to let eggs flow to edges, and cook 2 to 3 minutes, lifting cooked eggs to allow uncooked eggs to flow underneath.
6
Flip omelet, and cook 30 seconds more, or until dry, but not browned.
7
Transfer to plate, and cut into strips.
8
Heat large, deep skillet or wok over medium heat 1 minute.
9
Add remaining oil and swirl to coat pan.
10
Add green onions and ginger, and saute 5 minutes or until onions are soft.
11
Stir in broccoli, asparagus, carrot, and garlic, and stir-fry 8 to 10 minutes, or until vegetables are crisp-tender.
12
Fold in kale with tongs.
13
Cook 2 minutes, or until kale is bright green and slightly wilted.
14
Stir in rice, soy sauce, egg strips, and sriracha chile sauce.
15
Serve topped with peas and almonds.

1272

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tbs. plus 1 tsp. toasted sesame oil or peanut oil, divided, 3 large eggs, beaten, 3 green onions, chopped ( 1/4 cup), 3 Tbs. minced fresh ginger, and more.

Yes, Rice Fried Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice Fried Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions