Vegetable Fried Rice

Vegetable Fried Rice Photo: Oxmoor House


  • 2 teaspoons dark sesame oil
  • 3/4 cup sliced shiitake mushrooms
  • 1/2 cup matchstick-cut carrots
  • 1/2 cup sliced green onions
  • 2 teaspoons bottled minced garlic
  • 1/4 teaspoon pepper
  • 4 cups chilled cooked brown rice
  • 1 large egg, lightly beaten
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon water
  • 3 tablespoons dry white wine
  • 1/3 cup frozen green peas


Heat sesame oil in a large nonstick skillet over high heat. Add mushrooms and next 4 ingredients; stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and remaining ingredients; cook until thoroughly heated.

  • Prep Time:
  • Cook Time:

  • When you're making instant brown rice for this recipe, add extra flavor by cooking the rice in vegetable broth (a 14-ounce can) instead of 1 3/4 cups water.
  • Yield: 4 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 262
Caloriesfromfat per serving: 20%
Fat per serving: 5.7g
Saturated fat per serving: 0.8g
Monounsaturated fat per serving: 1.4g
Polyunsaturated fat per serving: 1.2g
Protein per serving: 8.2g
Carbohydrate per serving: 45.1g
Fiber per serving: 4.4g
Cholesterol per serving: 53mg
Iron per serving: 1.2mg
Sodium per serving: 736mg
Calcium per serving: 20mg

Good to Know

Olive oil is a healthier alternative to sesame oil, but it does have a different taste. Try using half sesame and half olive oil to cut back on excess sodium.

Cooking Light Superfast Suppers