Vegetable Fried Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4 (meal-sized portions)
  • 4 cups cooked rice, preferably Jasmine
  • Vegetable oil (for sautéing)
  • 1 tablespoon minced garlic (3-4 cloves)
  • 1 yellow onion, chopped
  • 1 cup button mushrooms, sliced
  • 1 cup broccoli, cut into florets
  • 1-2 carrots, peeled and sliced
  • 2 eggs, beaten
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 3-4 plum tomatoes or 12-15 cherry tomatoes, chopped
  • ½ cup cilantro or parsley, coarsely chopped
  • 1 cucumber, sliced for garnish
  • 1 lime, quartered
  1. Prepare the rice ahead of time, if possible. I use my rice cooker to make the rice in the morning so it has time to cool before using it for dinner, but you can also make it right before. Allow 30 minutes for the rice to cook before you begin the rest of the recipe; you can use this time to prep and chop the vegetables.
  2. Steam the broccoli and carrots using a medium pot of water and a steamer basket (or other method) until crunchy-tender, 3-4 minutes. Set aside.
  3. In a wok or deep skillet, warm 1-2 tablespoons of vegetable oil over medium-high heat. Add the garlic and onion and cook for 1-2 minutes, or until onions begin to soften. Add the mushrooms, and cook, tossing often, until darkened and tender, 3-4 minutes.
  4. Push the onions, mushrooms, and garlic to the edges of the pan. Add the beaten eggs to the center of the pan. Cook until set, and then break apart/scramble into smaller pieces. (You may want to add a little more oil to the middle of the pan before adding your eggs if your vegetables have soaked up a lot.)
  5. Push the egg to the edges of the pan, and add 1 tablespoon of vegetable oil. Add the cooked rice, breaking up any lumps. Mix the rice with the vegetables and eggs.
  6. Add salt, sugar, broccoli, carrots, tomatoes and cilantro, and toss until the ingredients are well-combined. Stir and cook until everything is heated through, 2-3 minutes.
  7. Taste before serving to adjust seasoning, if necessary. (I sometimes find it needs a little more salt and even a dash of pepper.) Serve with sliced cucumbers and limes.
Recipe by Practically Poppy at