Vegetable Fried Rice

  • Yield: 6 to 8 servings
  • Prep: 5 mins
  • Cook: 12 mins

Brown rice works great in this recipe too, so feel free to swap it in for an even healthier twist on this take-out favorite. It's also perfect for packing in a thermos, so send leftovers with the kids for a nourishing lunch. Soy, oyster and sesame sauces can all be found in the ethnic foods section of larger supermarkets.


1tablespoon canola oil, plus more as needed
8ounces lean beef, like a London broil cut, sliced into ¼-inch thick strips
1large egg, lightly beaten
1small onion, chopped
1-- carrot, diced 1/4-inch
1/2cup sliced baby bella mushrooms
1/4cup frozen peas
4cups leftover white rice
4teaspoons soy sauce
1teaspoon oyster sauce
2teaspoons sesame oil
1/2teaspoon salt
-- Freshly ground pepper
1/4cup sliced green onions


  1. In a small bowl, whisk the soy sauce, oyster sauce and sesame oil together; set aside.
  2. Heat 1 teaspoon of oil in a wok or deep skillet over medium-high heat. Add the sliced beef and sauté vigorously until just cooked through, about 2 minutes. Remove and transfer, with pan juices to a plate; set aside.
  3. Bring the wok back to medium-high heat. Add 1 teaspoon of oil to the wok. Add onions, carrots and mushrooms and sauté until slightly tender, about 5 minutes.  Add peas to wok and stir-fry for 1 minute. Push vegetables to outer sides of wok or skillet and heat another teaspoon of oil over medium-heat. Add egg and use a chopstick or fork to scramble.
  4. Add rice and remaining oil, plus more if rice is still too sticky, and stir fry vigorously to mix well and break up any large clumps of rice. Add cooked beef and juices back to the pan. Pour reserved soy sauce mixture over rice and stir well to coat. Season with salt and pepper. Add scallions, toss well and cook until is warmed again. Serve while still hot.

Recipe by Jennifer Perillo.

Nutritional Info *per serving

  • Calories 280
  • Glycemic Load 0
  • Fat 8g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 55mg
  • Sodium 460mg
  • Potassium 210mg
  • Carbohydrate 39g
  • Fiber 1g
  • Sugars 2g
  • Protein 14g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 8%
  • Calcium 2%
  • Iron 15%