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+ servings
Vegetable fried rice is an easy all in one lunch or dinner. Get the recipe at Supper in the Suburbs!
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5 from 1 vote

Vegetable Fried Rice

A quick and easy one pan dish that will rival your local Chinese Take Away!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: Chinese
Servings: 2 people
Calories: 378kcal
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


  • Begin by cooking the brown rice according to the instructions, 2 minutes before the rice is done add in the frozen edamame.
  • 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.
  • In a frying pan or wok, heat the sesame oil.
  • Add in the spring onions, red pepper and carrot.
  • Cook the vegetables on a high heat, stiring frequently, until they begin to softer (2-4 minutes).
  • Add the ginger and garlic to the pan and cook on a medium heat for a further 2 minutes (again, stiring frequently).
  • Add the rice and edamame to the pan and combine with the vegetables.
  • Push the rice mix to one side and add the beaten egg to the pan.
  • Let the egg cook slightly before combining with the rice.
  • Stir together and cook for a further 2 minutes.
  • Add the soy sauce before serving.
  • Garnish with sesame seeds if desired.


Calories: 378kcal