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Veggie Fried Brown Rice

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Veggie Fried Brown Rice

4.5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Veggie Fried Brown Rice
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 414kcal


  • 1 cup brown rice, raw
  • 1 large egg
  • 3 large egg white
  • 1 none cooking spray
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/2 medium onion
  • 1 medium bell pepper, red
  • 1 cup peas and carrots, frozen
  • 1 clove garlic
  • 1 tablespoon sesame oil
  • 2 1/2 teaspoon soy sauce, low sodium
  • 1 teaspoon fish sauce
  • 2 stalk green onion
  • 1 teaspoon ginger root, fresh
  • 1 medium avocado

Serve With

  • 2 medium mango


  • Cook rice as directed on package. (If possible, do this a day in advance.)
  • Meanwhile, whisk egg and egg whites in a small bowl. Dice onion and bell pepper, mince the garlic, slice green onion and grate the ginger; set all aside separately.
  • Spray wok with cooking spray and heat over medium. Add eggs, salt and pepper. Cook and stir to scramble; remove from wok and set aside. Add onion, pepper and frozen veggies to hot wok. Cook for 2-3 minutes, stirring occasionally. Stir in the garlic, sesame oil, soy sauce and fish sauce; cook for 2 minutes. Add green onion and ginger; cook 1-2 minutes more. Add eggs and rice; toss to combine.
  • Top fried rice with sliced avocado and serve with mango on the side.
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Calories: 414kcal | Carbohydrates: 64g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 488mg | Fiber: 9g | Sugar: 16g

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