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Vegetable Fried Rice


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  • 1 c. thinly sliced baby carrots
  • 1 c. sliced mushrooms
  • 1 c. bean sprouts
  • 3 cloves garlic, minced
  • 12 scallions, thinly sliced
  • 3/4 c. low sodium fat free chicken broth
  • 3 large eggs, slightly beaten
  • 3 c. cooked brown rice
  • 1 tsp. salt


Servings 6


Step 1

Spray a large nonstick skillet or wok with nonstick spray; heat. Stir-fry the carrots, mushrooms, bean sprouts, garlic, and scallions until the vegetables are tender-crisp, 2-3 minutes. Add the broth and bring to a boil. Transfer to a bowl.

Spray the skillet with more nonstick spray. Add the eggs; cook, stirring to break up the eggs until the eggs are set, about 2 minutes. Add the vegetables, rice, and salt to the eggs; toss to combine. Cook, stirring frequently, until heated through, 1-2 minutes.

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