Vegetable Fried Rice Recipe

Name: Vegetable Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz. shiitake mushrooms, stemmed and sliced; 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry; 6 green onions, white and light green parts thinly sliced; 1 medium red bell pepper, cut into 1/4-inch dice; 3 Tbs. reduced-sodium soy sauce; 1 tsp. dark sesame oil (optional); 1 1/2 Tbs. cornstarch; 1 cup vegetable broth; Pinch each of sugar and salt; 1 1/2 cups uncooked long-grain rice, preferably jasmine or basmati; 1 Tbs. peanut oil or vegetable oil; 2 large eggs, beaten; 2 large cloves garlic, minced

Servings: persons

4 oz. shiitake mushrooms, stemmed and sliced
10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
6 green onions, white and light green parts thinly sliced
1 medium red bell pepper, cut into 1/4-inch dice
3 Tbs. reduced-sodium soy sauce
1 tsp. dark sesame oil (optional)
1 1/2 Tbs. cornstarch
1 cup vegetable broth
Pinch each of sugar and salt
1 1/2 cups uncooked long-grain rice, preferably jasmine or basmati
1 Tbs. peanut oil or vegetable oil
2 large eggs, beaten
2 large cloves garlic, minced

1
Make sauce: In small bowl, mix together soy sauce, sesame oil if desired and cornstarch.
2
Mix in broth, sugar and salt.
3
Set aside.
4
In small heavy saucepan, combine rice and cold water to cover.
5
Rub grains with your fingers to separate, then drain well.
6
Repeat twice until water drains clear.
7
Return rice to saucepan with 1 1/2 cups fresh cold water.
8
Bring to a boil, reduce heat to very low, cover and simmer until tender, about 16 minutes.
9
Remove from heat, fluff rice with fork and set aside.
10
In nonstick wok or large nonstick skillet, heat oil over medium-high heat until it ripples in pan.
11
Add eggs and scramble until cooked through, about 30 seconds.
12
Transfer eggs to cutting board and chop.
13
Set aside.
14
In same wok over medium-high heat, add garlic and stir-fry 30 seconds.
15
Add bell pepper and mushrooms and stir-fry 3 minutes.
16
Add spinach and stir-fry 1 minute.
17
Add cooked rice and eggs, then stir sauce and add to wok.
18
Cook, stirring, until sauce is thickened, 2 to 3 minutes.
19
Stir in scallions and serve hot.

944

kcal

Calories

Fat

136

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 13 ingredients. The key ingredients include: 4 oz. shiitake mushrooms, stemmed and sliced, 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry, 6 green onions, white and light green parts thinly sliced, 1 medium red bell pepper, cut into 1/4-inch dice, and more.

Yes, Vegetable Fried Rice falls under the Soups & Stews 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!

Vegetable Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions