I am totally in love with this healthy easy fried rice recipe! Just because it is fried doesn’t mean it can’t be healthier, and this recipe proves that point. We definitely enjoy fried rice from our local takeout locations, but making it at home along with our General Tso’s Chicken recipe is a great way to not only save money but eat healthier meals. I’m sure you’ll love this recipe as much as we do.
This easy fried rice is a great weeknight recipe you can create in no time. Use a gas or electric wok to be more authentic, but going vegetarian cuts back on the fat and calories and gives you a hearty and flavorful side dish to go along with your favorite Chinese cuisine.
We leave the egg out when we want to cut back even more, but it’s a negligible amount of fat and calories if you like that added flavor and texture.
We use brown rice since it is healthier, and because time is often important, I typically buy the fast cooking or boil in bag variety. You can easily grab a rice cooker and cook large batches of rice once or twice a week, then divide it into dishes like this or others. That makes this kind of easy fried rice dish even faster to prep.
We love peas, carrots, mushrooms, and water chestnuts, but you may want to use other vegetables in your fried rice. There is no limit to what vegetables you include. These are classic flavors, but if it helps get more veggies into your kids’ diets, use whatever ones they prefer!
This easy fried rice recipe is a great vegetarian option that works great as leftovers for lunch the next day or a healthier side to your favorite General Tso’s Chicken or other similar spicy menu items.
Easy Fried Rice Recipe
Easy Fried Rice Recipe
I am totally in love with this healthy easy fried rice recipe! Just because it is fried doesn't mean it can't be healthier, and this recipe proves that point.
- 1 bag of Brown Rice, Boil n Bag, cooked
- 1/4 cup soy sauce
- 1 teaspoon ginger
- 1 small onion, chopped
- 1 cup frozen peas
- 1/2 cup frozen corn, not traditional, but I like it
- 2 carrots, diced
- Optional vegetables: mushrooms, pea pods, water chestnuts
- Olive oil
- In a wok or large skillet, heat a tablespoon of olive oil over medium high heat.
- Add the vegetables and cook for about 3 minutes, stirring continuously to move them around the pan.
- Season with the ginger and a pinch of salt and pepper.
- Reduce the heat to low, stir in the sauce. Mix well.
- Once the temperature has reduced, stir in the rice. If you add it when the pan is too hot, it will stick.
- Cook for about 2 minutes to blend flavors.
**We skipped the egg in this recipe as it is a lightened up version!
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