Ten Vegetable Fried Brown Rice

Transform your weeknight dinner routine with this vibrant and nutritious Ten Vegetable Fried Brown Rice recipe. Packed with a rainbow of seasoned vegetables—carrots, broccoli, bell peppers, zucchini, snow peas, and more—this dish delivers layers of flavor and texture in every bite. Nutty brown rice, cooked to perfection, is stir-fried with savory soy sauce, fragrant garlic and ginger, and a drizzle of sesame oil for a mouthwatering umami base. Protein-rich scrambled eggs elevate the dish, while the addition of thawed corn and a fresh green onion garnish ties it all together. Quick and easy to prepare in just 40 minutes, this recipe is perfect for a healthy, satisfying meal that's loaded with fiber, vitamins, and plant-based goodness. Whether you're looking for a vegetarian main course or a versatile side dish, this colorful fried rice is sure to be a new family favorite!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 cups Cooked brown rice
• 1 large, diced Carrot
• 1 cup Broccoli florets
• 1 medium, diced Red bell pepper
• 1 medium, diced Yellow bell pepper
• 1 medium, diced Zucchini
• 1 cup, trimmed Snow peas
• 1 cup, sliced Mushrooms
• 3 stalks, sliced Green onions
• 1 cup, thawed Frozen corn
• 3 cloves, minced Garlic
• 1 teaspoon, minced Ginger
• 2 large, beaten Eggs
• 3 tablespoons Soy sauce
• 2 tablespoons Sesame oil
• 2 tablespoons Vegetable oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Prepare all vegetables by washing, trimming, and dicing them as needed. Thaw frozen corn if necessary.

Step 2

In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

Step 3

Add the beaten eggs to the skillet and scramble until cooked through. Remove scrambled eggs from the skillet and set aside.

Step 4

Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the garlic and ginger, and stir-fry for 30 seconds or until fragrant.

Step 5

Add the diced carrot, broccoli florets, and bell peppers to the skillet. Stir-fry for 3-4 minutes until they start to soften.

Step 6

Stir in the zucchini, snow peas, mushrooms, and corn. Continue to stir-fry for another 4-5 minutes until all vegetables are tender yet crisp.

Step 7

Lower the heat slightly and push the vegetables to one side of the skillet. Add the cooked brown rice to the empty side.

Step 8

Drizzle the soy sauce and sesame oil over the rice and mix well until evenly coated.

Step 9

Combine the rice with the vegetables and return the scrambled eggs to the skillet. Stir to distribute everything evenly.

Step 10

Season with salt and black pepper. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through.

Step 11

Garnish with sliced green onions. Serve hot and enjoy!

Nutrition Facts

Serving size	(2095.6g)

Amount per serving	% Daily Value*
Calories	2097.5

Total Fat 81.5g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 34.2g
Cholesterol 372mg	0%
Sodium 6813.9mg	0%
Total Carbohydrate 294.0g	0%
Dietary Fiber 32.2g	0%
Total Sugars 36.5g
Protein 60.1g	0%

Vitamin D 82IU	0%
Calcium 306.7mg	0%
Iron 13.8mg	0%
Potassium 3543.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 11.2%

Carbs: 54.7%