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

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