Easy Vegetable Fried Rice

An easy to make side dish that comes together in 15 minutes! It can be served with egg rolls, broccoli, or tofu!

Chinese Vegetable Fried Rice

Mincing garlic or chopping onions feels time consuming to me. I’ve talked myself out of trying new recipes because I didn’t think there was time for that. Not to mention my eyes just can’t take chopping an onion – I need a hazmat suit to cut those things! After one cut, I’m out. My vision is gone for what seems like an eternity!

So, you know what I do now? Instead of giving up on recipes with those ingredients I buy garlic that is already minced and onions that are already chopped. It has been life changing!! I actually buy frozen chopped onions. Did you know that’s a thing?! I love it because they’re always ready for me.

There is nothing more freeing than giving yourself permission to do what works best for you! There is no shame is taking short cuts in the kitchen to make your life easier. I like easy side dishes, such as Mexican Street Corn , Cranberry Sauce , Buttery Garlic Green Beans , and this Vegetable Fried Rice!

• Mexican Street Corn
• Cranberry Sauce
• Buttery Garlic Green Beans

What You’ll Need

1 cup Water

2 tbsp Bragg’s Amino Acids (Or Soy Sauce)

1 cup Minute Rice

1 tbsp Vegetable Oil

1 tbsp Minced Garlic

1 cup Frozen Peas & Carrots

1 Egg

How to Make Vegetable Fried Rice

In a small saucepan over medium heat, bring 1 cup water and 2 tbsp Bragg’s Amino Acids (or soy sauce) to a boil. Once the water is bubbling, pour in 1 cup Minute Rice and stir. Then cover and remove from heat. Let stand while making the rest.

While rice sits, heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 tbsp minced garlic and 1 cup frozen peas and carrots. Saute for 3-5 minutes, or until garlic begins to turn golden brown.

Crack 1 egg directly into the skillet and scramble with vegetables and garlic. When the egg is cooked, pour the rice into the skillet.

Stir all of the ingredients together until excess water from the rice evaporates, about 2-3 minutes.

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Egg – If you don’t like egg in your rice, you can easily leave it out without altering the dish.

Rice – You can use white or brown Minute Rice, either works.

Bragg’s – Bragg’s Amino Acids is the equivalent to soy sauce, either works. I prefer Bragg’s because it doesn’t have MSG.

Frozen veggies – You can use whatever frozen veggies you’d like!

• Mexican Street Corn Casserole
• Broccoli Apple Salad
• Honey Garlic Butter Roasted Carrots
• Tabbouleh Salad
• Air Fryer Vegetables
• Macaroni Salad
• Buttery Garlic Green Beans
• Easy Garlic Knots
• Stuffed Zucchini Boats
• Roasted Garlic Butter Parmesan Potatoes
• Vegan Broccoli Salad
• Best Hummus

More Lunch & Dinner Ideas

• Vegetarian Lasagna
• Vegetarian Spaghetti & Meatballs
• Vegetarian Roast Beef
• Vegetarian Chili
• Vegetarian Mexican Lasagna
• Vegetarian Beef Stew
• Vegetarian Potato Corn Chowder
• Vegetarian Chicken Pot Pie Noodle Skillet
• Vegetarian Pancit
• Rice Krispie Vegetarian Meatballs + VIDEO
• Vegetarian Beef and Broccoli
• Vegetarian Sloppy Joe’s