Vegetarian Vegetarian Whole-Grain Vegetarian Rice Vegetarian Fried Rice Easy Fried Rice Be the first to rate & review! Mixed frozen vegetables make this fried rice recipe quick, easy and economical. If you don't have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok—if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Updated on April 22, 2024 Reviewed by Dietitian Jill Cerreta, M.S., RD Reviewed by Dietitian Jill Cerreta, M.S., RD Jill Cerreta was a nutrition consultant for EatingWell for a number of years, reviewing our content for factual accuracy and ensuring recipes fit our nutrition parameters. As a registered dietitian, she meets with clients at her private practice, Live Well Nutrition, based in Rutland Town, Vermont. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 25 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Nutrition Profile: High-Fiber Vegetarian Gluten-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 teaspoon plus 2 tablespoons peanut or neutral oil, such as canola or avocado, divided 2 large eggs, beaten 3 medium scallions, thinly sliced 2 teaspoons grated fresh ginger 2 teaspoons minced garlic 2 cups mixed frozen vegetables (thawed) 2 cups cold cooked brown rice 2 ½ tablespoons reduced-sodium soy sauce Directions Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces. Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until scallions have softened, about 30 seconds. Add vegetables and cook until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate. Add remaining 1 tablespoon oil to the wok; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked. Return the vegetables and eggs to the wok; add soy sauce and stir until well combined. Tips Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in. People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors. Save Rate Print Nutrition Facts (per serving) 286 Calories 11g Fat 37g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 cup Calories 286 % Daily Value * Total Carbohydrate 37g 14% Dietary Fiber 6g 22% Total Sugars 3g Protein 9g 18% Total Fat 11g 14% Saturated Fat 2g 12% Cholesterol 93mg 31% Vitamin A 4139IU 83% Vitamin C 6mg 6% Folate 40mcg 10% Sodium 404mg 18% Calcium 59mg 5% Iron 2mg 12% Magnesium 72mg 17% Potassium 324mg 7% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.