Vegetable Fried Rice

Vegetable Fried Rice Vegetarian My Body My Kitchen

Here’s a quick vegetarian dish that you can try for your next meal prep. Feel free to modify the recipe to fit your nutritional needs. For example, the eggs can be omitted or replaced with tofu or chicken.

You can also try my colorful pineapple snow pea stir fry if you like this type of flavor profile.

Vegetable Fried Rice Vegetarian My Body My Kitchen container

Prep Time: 5 minutes . Cook Time: 10 minutes . Yield: 4 Servings

3 Eggs, beaten
3 Cups Brown Rice, cooked
1 Medium Yellow Onion, diced
2 Cups Broccoli Florets
1 Cup Frozen Corn, thawed
1 Cup Frozen Green Peas, thawed
3 Cloves Garlic, diced
1 to 2 Tbsp Low-Sodium Soy Sauce
1 Tsp Fish Sauce (optional)
1 Tsp Sesame Seeds
1” Ginger Root, sliced
Salt, Black Pepper and White Pepper to taste
Cooking Oil

1.  In a large skillet, heat about 1 tablespoon of oil over medium heat. Pour in eggs; scramble until cooked. Remove from skillet and set aside.

2. In the same skillet, heat about 1 tablespoon of cooking oil; increase heat to high.  Add onions, carrots, garlic and ginger. Cook for about 2 minutes until fragrant; stir frequently. Add broccoli and cook for another 1 to 2 minutes.

3. Add cooked rice and cook for about 1 minute; stir frequently.  Add eggs. Mix well then add soy sauce, fish sauce, black pepper, white pepper and sesame seed.  Mix well and serve warm. Makes 4 servings

Nutrition per serving: 319 Cal, 11g Fat, 44g Carbs, 5g Dietary Fiber, 12g Protein

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.


  1. Love your video but some was sped up so you didn’t know what you were adding

  2. I put cashews in as an added protein. Yummy!

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