5 from 1 vote
Vegetable fried rice is an easy all in one lunch or dinner. Get the recipe at Supper in the Suburbs!
Vegetable Fried Rice
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
A quick and easy one pan dish that will rival your local Chinese Take Away!
Course: Side Dish
Cuisine: Chinese
Servings: 2 people
Calories: 378 kcal
Author: Emma Walton
  • 150 grams brown rice
  • 1 handful edamame frozen
  • 2 tbsp sesame oil
  • 4 spring onions sliced
  • 1 red pepper diced
  • 1 carrot diced
  • 1 inch root ginger grated
  • 2 cloves garlic grated
  • 2 eggs beaten
  • 2 tbsp light soy sauce
  • sesame seeds to garnish
  1. Begin by cooking the brown rice according to the instructions, 2 minutes before the rice is done add in the frozen edamame.
  2. Take the rice and edamame off the heat once cooked and drain thoroughly, patting down with kitchen roll (if necessary) to remove any excess quater.
  3. In a frying pan or wok, heat the sesame oil.
  4. Add in the spring onions, red pepper and carrot.
  5. Cook the vegetables on a high heat, stiring frequently, until they begin to softer (2-4 minutes).
  6. Add the ginger and garlic to the pan and cook on a medium heat for a further 2 minutes (again, stiring frequently).
  7. Add the rice and edamame to the pan and combine with the vegetables.
  8. Push the rice mix to one side and add the beaten egg to the pan.
  9. Let the egg cook slightly before combining with the rice.
  10. Stir together and cook for a further 2 minutes.
  11. Add the soy sauce before serving.
  12. Garnish with sesame seeds if desired.