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Veggie Rice Saute

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Veggie Rice Saute

4.4 from 10 votes
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Course: Main Course
Cuisine: American
Keyword: Veggie Rice Saute
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 401kcal


  • 1 1/2 cup brown rice, raw
  • 1 none cooking spray
  • 1/2 cup corn, frozen
  • 1/2 cup green peas, frozen
  • 1/2 cup slices carrots, frozen
  • 1 large egg
  • 1/2 cup edamame, shelled
  • 1/4 teaspoon black pepper, ground
  • 5 tablespoon soy sauce, low sodium
  • 1 teaspoon sesame oil

Serve With

  • 2 cup pineapple


  • Cook rice as directed on package and set aside.
  • Spray a large skillet or wok with cooking spray and heat over medium. Sauté corn, peas, and carrots for 5 minutes.
  • Push veggies to the sides of skillet and crack egg into the center. Push egg around center of skillet to gently scramble; cook approximately 3 minutes. Stir the veggies into the eggs and cook for 1 minute.
  • Add rice and shelled edamame; stir to combine. Season with pepper, soy sauce, and sesame oil. Cook for 2-3 minutes or until veggies are heated through.
  • Serve with pineapple chunks on the side. (Serving size: 3/4 cup rice mixture, 1/2 cup pineapple)
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 401kcal | Carbohydrates: 76g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 1252mg | Fiber: 7g | Sugar: 12g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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